Lark Distillery was established in 1992 to produce a premium Tasmanian Single Malt Whisky. During the days of those early barrels maturing quietly in bond storage Lark Distillery was encouraged to explore the production of other unique Tasmanian spirits from the wonderful bounty that Tasmania has to offer. Our product range now includes:

 

Single Malt Single Cask Whisky

Carefully brewed from peat smoked, malted barley in the copper pot stills and proudly matured in small oak casks, delivering a rich smooth malt whisky with a delightful complex character, in just five years. Our malt whisky is now available at cask strength and the Distillery offers specially selected releases, handpicked by our distiller from a single cask.

Lark Single Malt Whisky is now receiving high accolades from whisky critics throughout the world.

“Here are the sweet, deep malt and peat aromas which immediately set it apart from ordinary grain whisky or anything else in your experience outside the better malts of Scotland” Graeme Phillips, 'The Sunday Tasmanian' about the Lark Single Malt Whisky

Lark Briol

Lark Briol (pronounced "Bree-OL") is our newest product and replaces Bush Liqueur in everywhere but our cellar door.. Our original "Bush Liqueur"  was developed by Lyn Lark in 1996 from the native mountain pepper (Tasmannia lanceolata), which is unique to Tasmania. Mountain pepperberry is similar to the juniper berry used to make gin, having similar herbal and aromatic qualities. It also has lovely little hot seeds in the middle, producing a delightfully warm and spicy character in the spirit. Grown in the wetter forest and alpine regions of Tasmania, mountain pepper berries are collected in season, crushed and steeped in strong alcohol, then distilled in small copper stills to produce a soft spirit of warmth and spice. Uniquely Tasmanian, Bush Liqueur can be enjoyed on its own or over crushed ice with a squeeze of fresh lemon. It is used by leading bars in numerous cocktail mixes.

Pepperberry Vodka

Having become known for our unique Bush Liqueur, we decided to continue with our original intention to make a Tasmanian Gin and Vodka. Our Pepperberry Vodka is triple distilled in a copper pot still as single batch runs. Whilst some European vodka’s use a grain spirit as the base alcohol for vodka we prefer to use a combination of our very own special malted barley spirit and a clean neutral cane spirit that we use in our gin.

The malted barley spirit is obtained from the whisky heart at 63.4%alc/vol used in our Single Malt Whisky and is combined with the neutral cane spirit in our copper pot stills together with the native pepperberry. The pot still produces a wonderfully soft and fresh new spirit with the delicate flavour of the pepperberry and enriched with the subtlety of Tasmania’s own Franklin barley. The final Vodka spirit is broken down to 40% alc/vol producing a truly unique and wonderfully clean vodka with a smoothness that only a copper pot still can produce.

The water for all our production and breaking down comes from Hobart’s pure clean water supply which comes mostly from the highlands of Mount Field National Park, west of Hobart. The water is finally filtered and deionised before bottling. .

Pepperberry Gin

In addition to the usual botanicals such as juniper, coriander and lemon peel in a traditional London Gin, we have chosen to distil mountain pepper as our signature botanical. Pepperberry Gin has now developed quite a following.

Tasmanian Apple Schnapps

The schnapps and liqueur were an obvious choice for the ‘Apple Isle’. All Lark products are natural spirits and our apple spirit is distilled from locally made cider using traditional cider apples rich in flavour and tartness. This delivers a crisp, fresh apple spirit without any need to introduce artificial essences. The natural spirit is collected from the heart of the run to produce the straight schnapps, and the same spirit is then broken down and sweetened for the apple liqueur.

Tasmanian Apple Liqueur

The schnapps and liqueur were an obvious choice for the ‘Apple Isle’. All Lark products are natural spirits and our apple spirit is distilled from locally made cider using traditional cider apples rich in flavour and tartness. This delivers a crisp, fresh apple spirit without any need to introduce artificial essences. The natural spirit is collected from the heart of the run to produce the straight schnapps, and the same spirit is then broken down and sweetened for the apple liqueur.

Tasmanian Cherry Max

The Cherry Max evolved from the desire to produce a kirsch. The product originates from a cherry wine produced in the Coal River Valley in Southern Tasmania. While the kirsch lay in vats waiting to be bottled as kirsch, Lyn’s father Max experimented by adding fresh dark cherries during the next cherry season and leaving them to soak in the spirit. After three months the cherries were removed, leaving the magnificent naturally coloured spirit which was then broken down with pure water and sweetened to a port style strength of 17% a/v. The resultant product was named in honour of Max Stewart.

Slainté

Pronounced “Slon jay” is Gaelic for “Good Health”. Distilled from the Lark Distillery's finest malt whisky and married with exotic spices for your good health and pleasure.

Pure Malt

Tasmania’s wonderful malted barley has been enriched with the smoke of Tasmanian highland peat from Brown Marsh Bog and then double distilled in pot stills to produce a spirit selected from the heart of the run for this Pure Malt Spirit.