From the kitchen to Cambridge
A 1901 law set a minimum still size of 2,700 litres, until Bill Lark approached a local MP and the law was amended to allow a small still.1,2,3
Peated
Lark is a Tasmanian distillery that Bill and Lyn Lark began at their Hobart home in 1992, with what Bill calls the first licence in Tasmania since 1839.1,2,3 The Larks sold most of their shares in 2013, and Australian Whisky Holdings took full ownership in 2018.2,4 Since 2022 Lark has owned the Pontville Distillery, which now holds all of its distilling.5,6,7
A 1901 law set a minimum still size of 2,700 litres, until Bill Lark approached a local MP and the law was amended to allow a small still.1,2,3
A rich, woody and sherried whisky with walnuts, raisins, chocolate and tea, it remains very lovely nearly fifteen years later, balanced by a subtle je ne sais…
In June 2013 the Larks sold about 75 per cent of their shares and kept a 25% stake.2,4 In February 2014 Montec International bought a 32% stake.2 The new board had little whisky to grow with: by 2014 just over 1000 casks, mostly of 100 litres, had been filled since 1992.4 Montec changed its name to Australian Whisky Holdings, or AWH, in late 2015.2 In October 2016 AWH bought Nant Distillery at Bothwell, with its historic estate and whisky stocks.4 By 2017 AWH had raised its stake in Lark to 48.12 per cent.4 In 2018 AWH moved to buy out the other shareholders, who accepted its offer in May.4 AWH renamed itself Lark Distilling Co. in May 2020.2,4
In October 2021 Lark agreed to buy the owner of the Pontville Distillery, north of Hobart, with eight bond stores for maturing whisky and a cask-making cooperage.2,6,12 It completed the purchase in February 2022, and Pontville became its third working distillery, beside Cambridge and Bothwell.4,5,6 Lark first planned a new 1 million litre distillery at Pontville, then a modest, modular move from Cambridge, completing the redevelopment in the half year to 31 December 2025.6,7,13
Lark uses Tasmanian barley malted at Devonport.14 It leaves its fermentation tanks open to the air for wild yeast and ferments for seven full days.14 It smokes barley after malting, using peat it mines from Browns Marsh in the Central Highlands under its own licence.14,15 Master Distiller Chris Thomson says this gives a softer smoke, since starting with malted barley lets Lark control the strength of the peat.14,15 Lark calls its spirit rich and oily.15 Lark says it uses rare casks from Seppeltsfield, and that Tasmania's extreme temperature swings speed up maturation.14
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