Lark

The LARK story began in 1989 on a fishing trip in Lake Sorell, Tasmania, and a simple, hypothetical question – could this place, its essence, its purity, be captured in a fine single malt? In the early ‘90s, this belief was radical – there wasn’t a single distillery on the island. But LARK changed that. Founders Bill and Lyn Lark challenged distilling bans dating back to 1839 to become the first Single Malt distillery in Tasmania – the spark that ignited Australia’s New World whisky revolution.

Today, this pioneering spirit lives on at LARK. Led by Master Distiller Chris Thomson, the team of Whisky Makers are driven by one purpose: the relentless pursuit of flavour and texture. Unbound by Old World rules, they draw on Tasmania’s super-climate – its pure water, clean air, and captivating extremes – to craft something the rest of the world simply cannot replicate. Experimenting with new casks, unique finishes, and locally sourced ingredients, they honour the past while innovating to create something distinctly Tasmanian and New World.

LARK’S award-winning house style is characterised by its fortified depth, offering layers of silky complexity, with sweetness and New World fusion umami. That house style runs like a thread through the new LARK Signature Collection. Fire Trail brings the story to life with vivid citrus and baked fruit, bold and inviting; Devil’s Storm pushes further with first-fill vintage casks and a touch of Tasmanian peat smoke; and Ruby Abyss leads LARK’s new Super Luxury tier – crafted entirely from Seppeltsfield century-old Port and Sherry casks. LARK is Australia’s No.1 Luxury Single Malt Whisky. Made of Tasmania. Whisky From Another World.

Oak casks are meticulously selected from Australia’s finest fortified producers to age LARK’s award-winning Tasmanian spirit. The exceptional casks are crafted, roasted, and seasoned on-site by their very own Cooperage team.

LARK Collaborate with some of the finest fortified producers in Australia, giving them access to some of the oldest and rarest wine casks in the world, some exceeding 100 years of age. Providing an unparalleled foundation for their whisky production.

Fresh water sphagnum peat is mined from LARK’s very own peat moor in the Tasmanian Highlands, transported to the distillery, and used to smoke their Australian sourced barley – which is then used to brew their very own wash on site.

What sets LARK apart in the whisky world is their unique post-malt smoking process. Unlike traditional methods where barley is kiln-dried after malting, their malted barley arrives at the Tasmanian distillery already malted. Over an extended period, they then smoke two tons of malted barley with 100kg of their own fresh peat. This method imparts distinctive chocolate and earthy roasted coffee notes, creating a flavour profile that distinguishes their whisky from traditionally peated varieties.