BIG invites you to join us for lunch with Mark Littler.

Mark is a born and bred Tasmanian having lived in Tasmania’s north-west region most of his life. He was educated at Wynyard’s St Brigid’s Primary School before attending Marist College in Burnie.

Like many people from North-West Tasmania, Mark’s background is in the Dairy Industry having completed a Bachelor of Applied Science degree (Dairy Food Science) at the University of Melbourne. During his career, he has enjoyed employment with several of the

local dairy industry’s major companies including management and supervisory roles at UMT, Bonlac, Fonterra and more recently as General Manager of Betta Milk, a role he combined with duties as the General Manager/Master Distiller of Hellyers Road Distillery.

Through his days in the Dairy Industry, Mark honed his skills in production quality, laboratory testing as well as cheese and powder making. Surprisingly these skills are well suited to whisky production making Mark’s initial transition from dairyman to distiller relatively seamless.

His understanding of the unique local climate and abundant natural resources, combined with many years studying the art of distilling, enables him to craft single malt whiskies that are quickly becoming internationally lauded for their high quality.

Today his sole focus is as the general manager and master distiller of Hellyers Road, while still finding time to spend time with his wife Rachelle and their three children.