Lark Rum Island was developed by Ross Dinsmoor and Lyn Lark early in 2008. Tasmania’s first commercial Rum release in over 160 years! Historic site of the 1797 ‘Sydney Cove’ shipwreck, Rum Island is located off the north east coast of Tasmania. Referred to as “The greatest tale of survival in Australian history”, the story of bravery, perseverance and determination of Captain Hamilton and his crew provided the inspiration to create this fine spirit.
100% Australian sweet molasses, blended yeast strains and pure Tasmanian mountain spring water, slow fermented for up to 3 weeks and then carefully double distilled in our small batch 500lt copper pot still. Using only the middle run or “heart” of the distillation and discarding the harsher fores and feints, we have created an ultra premium spirit with incredible smoothness.
A barrelled, aged, dark version, ‘Rum Island Reserve' will be released in 2010
Colour:
Crystal clear
Nose:
Initially grassy and slightly herbal, light hints of toasted caramel and fruit
Taste:
Pleasantly sweet and slightly oily, up front spice, clean smooth centre palate
Finish:
Harmonious, mellow alcohol taste with good length and complexity -easy on the palate.
Lark Rum Island is perfect on its own, or it can make a welcom addition in the following drinks:
Rum Island makes a magical Apple Mojito, shaken over ice with Lark Apple Liqueur, muddled mint leaves, and fresh lime.
Poured
over thick, fresh cream in a strong, black coffee
Blend with sweet pineapple and coconut cream for a classic pina colada
