Jackson Boyd | Noosa Food and Wine RECEIVE A GLASS OF DAL ZOTTO PROSECCO ON ARRIVAL WITH EVERY FESTIVAL VILLAGE TICKET  

Jackson Boyd

Fortune Head Distiller

Following on from his successful career as a chef (Locally at Rickys (Noosa), Woodfire Grill (Noosa), Gaston (Noosa), Bistro C(Noosa) and overseas at 28/50 wine workshop (London) and Texture (London)).

Jackson's passion evolved and he embarked on another adventure, distilling spirits with the same creativity, flair and passion that he carried in his food, gaining experience at iconic distilleries such as Edradour Distillery and Blair Athol Distillery in Scotland as well as closer to home at Four Pillars.

A tertiary 2 year study into distillation and maturation followed before being involved in the conception of the Noosa Heads Distillery brand.

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