History Tasmania is ideally situated to make malt whisky, and yet 150 years after the last licenced Tasmanian distillery closed its doors, it took a whisky lover to realise the environment was perfect. Bill Lark realised that everything you need for a world-class whisky was in Tasmania – rich fields of barley, an abundance of wonderfully pure soft water, highland peat bogs, and the perfect climate to bring all the ingredients together in a marriage of science, art and passion.
The vision of producing Tasmanian malt whisky was born on a trout fishing trip in the highlands of Tasmania. Bill’s father-in-law Max produced a wonderful bottle of single malt, and as they enjoyed a drink in the park at Bothwell, surrounded by Georgian buildings, barley fields and the gentle flowing of the Clyde River, Bill remarked to Max, “I wonder why there isn’t anyone making malt whisky in Tasmania”.
Lark Distillery began as a family affair. Bill’s wife Lyn, and daughter Kristy, have played an integral part in growing the business. When Kristy joined the team as head distiller, she was one of the world’s youngest female distillers. Women are known for their ability to distinguish flavours and this superior talent in both Lyn and Kristy has given Lark products a notable edge.
Today the Lark Distillery is one of Australia’s leading distilleries, producing high quality, premium spirits using traditional time honoured methods. The Distillery runs an 1800 litre copper pot still along with a 500 litre spirit still. The range of distilled products includes the flagship Lark Single Malt Whisky and Forty Spotted Rare Tasmanian Gin.