Lyn Lark

Killara Single Malt

Reviewed by: Nick and Ted

Killara pic WW

For many years now, Bill Lark has been the public face of Tasmanian whisky – for good reason too, as he is rightly credited with kickstarting the modern Tasmanian whisky industry. However, while he may be the most visible member of the Lark clan, Bill certainly isn’t the only distiller in the family; wife Lyn shares as much DNA in the original distillery as he does, son Jack has worked with several other whisky makers and daughter Kristy (now Booth-Lark) was Lark head distiller for a time, helping lead the way for female distillers in a historically male dominated industry.

After leaving Lark, Kristy has continued to forge ahead, starting her own distillery, Killara. Named after the street where she grew up, Killara is not only the first second-generation whisky distillery in Australia, but also the first to be fully owned and operated by a female – as Kristy would say, “it’s a one woman show”.

As well as producing a vodka and the acclaimed Apothecary gin range, Kristy is following in the family tradition by crafting single cask whisky. One of the first barrels to be bottled is KD03, a 20L ex-Apera (Australian sherry) cask. Presented in a dark green/black bottle with blue and silver livery and a Gaelic-knotwork style font, the release would almost look more at home on Islay than in Tasmania.

That’s where the similarities with the old country end however, as the spirit is distinctly Tasmania in character. The nose speaks of the small cask size and the Apera origin, with zesty oranges, cherry, nutmeg and glacé ginger. The mouth is savoury and meaty, with marzipan, aromatic spices and an earthy finish that has a subtle smokiness reminiscent of burnt brown sugar.

Having said that, we must remember that KD03 is only the product of one single 20L cask and that each successive Killara release will have its own unique and intriguing nature. This unpredictability doesn’t faze Kristy in the slightest however: “There’s so much variability in the process. That’s what I love about it, there’s a bit of science, a bit of passion and a bit of what we don’t know.” Considering what the Larks have already achieved so far in the short history of our local industry, it will be exciting to see where the new generation of the family takes Tasmanian whisky making next.

★★★★

Kristy BL pic WW

The Whisky Waffle boys with Killara distiller Kristy and her husband Joe

Lark Classic Cask

Reviewed by: Nick and Ted

Lark Classic Cask

It all started, as the best stories do, with a fishing trip. While waiting for some prime trout to bite in the Tasmanian Highlands, a man had an epiphany that would change the course of history.

The man reasoned that Tasmania has pure water, excellent barley and native peat bogs, so why then was no one making world class whisky there? That man’s name was Bill Lark and today he is revered as the godfather of Tasmanian whisky.

While Tasmania is now world famous for its whisky, the road was not an easy one. A ban on small-scale distilling had been in place for over 150 years, but that didn’t stop Bill from convincing politicians to overturn the law (presumably over a dram or two). Once the path was clear, Bill’s wife Lyn bought an antique 4 litre copper pot still and together they founded Australia’s first modern whisky distillery, the eponymous Lark.

While Bill has taken a step back from distilling duties, he remains to this day a champion of Tasmanian whisky. In 2015 he was justly recognised for his efforts by being inducted into the prestigious Whisky Magazine Hall of Fame, the first Australian distiller to achieve the honour.

Lark Distillery releases a range of products, including an excellent cask strength, a phenomenal distiller’s selection, epic special editions and of course, not forgetting their standard release, the Classic Cask.

If you know anything about Lark, you know that oranges is what it is all about and this becomes apparent as soon as you take a nose of the Classic Cask. The sweet citrus flavour blends with rich dark chocolate and vanilla, like a gourmet dessert in a glass. The chocolate comes to the fore on the palate, a mixture of milk and dark, followed by delicate oak, pepper and almond praline. The finish is medium length and slightly nutty.

Tasmania has waited a very long time to be able to drink this whisky. We will be forever grateful to Bill Lark for having the foresight and courage to take a step into the unknown and found a movement that is now respected and celebrated world wide.

Cheers Bill!

★★★

Lark n Ted

One state. Three ingredients. Unlimited flavour.

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