Lark Brochure A5 Booklet

8/8/2019 Lark Brochure A5 Booklet

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Recipe for Success

Combining Art,

Science & Passion


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Barley

Tasmanias own unique cool climate

Franklin barley is unlike any other in the

world. Specially developed here on the

island, this high yield, robust grain is also thesecret behind the success of Tasmanias world

famous beers. Our barley is specially malted for

us at the Cascade Brewery here in Hobart.


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The peat and the peating methods we use are unique in the world. Lark

Distillery pioneered dry malt peating where previously malted and dried

barley is re-hydrated to a specic moisture content and then peat smoked in

our custom built smoker. The nished whisky is typically peated to around

8-15ppm (compared to an Islay whisky which may contain upwards of 40ppm)

This method was studied and analysed in Scotland and proved to produce a

cleaner peated malt than the traditionally peat dried green malt used in other

parts of the world. We use Tasmanian peat from our own private bog in thecentral highlands. Made up of layers of ancient native eucalypts, fresh water

ora and modern day mosses, that when slowly burned, release an amazing

aroma and an array of avours unlike any in Scotland.

Peat


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Yeast & Water

After several experimental wash brews (and some expert advice from the

Cascade Brewery) we created our own unique blend of European yeasts

best suited to fermenting the Franklin barley. Make no mistake, the yeast

blend is a serious factor in determining avour and for many distilleries,

the recipe is a very closely guarded secret.

Tasmanian water is renowned as some of the purest in the world.The rainwater in the northeast of the state is considered the world standard

by which all other water purity is measured.

In other words, its the best in the world.


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Our Stills

Designed by company founder Bill Lark and handcrafted by Peter Bailey,

they were the rst of their kind. We have an 1800 litre wash still, a 600 litre

and 500 litre spirits still and an 80 litre botanical still that we use to distil the

different plants and spices used in our gin and liqueurs. The design has

proven so successful that two additional sets have been built for the NantTasmanian Distillery as well as the Old Hobart Distillery (there are currently

6 distilleries in Tasmania) Perhaps even more impressive; plans are now in

place to export 2 more sets to the proposed Kingsbarns Distillery in Scotland.


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Barrels, Aging &the Tasmanian Climate

Unlike the Scots, we age our whisky in custom made quarter cask 100lt

Barrels. A far more expensive way to mature spirits, they create deep,

complex whisky. Jonathan Scott of the Glengoyne Distillery recently likened

our small cask whisky to an 18yo Scotch from a typical 400-500 litre barrel.

-Consider a 25yo might have come from a 700 litre barrel

-Age before beauty? Not always.

Until the whisky glut of the 1960s, the Scots believed that the ideal age

to release a whisky was 8 years.

Consider also the oak: most of our barrels were originally used for ageingPremium Australian Port and Sherry, arguably some of the best examples

of fortied wines in the world. We then have these large casks re-coopered

down to the 100, 50 and 20 litre sizes, at which time they are shaved and

heavily toasted. We are also pioneering the use of heavily charred Cabernet

and Shiraz wine barrels, with excellent results so far. A major portion of our

whiskys soul is determined by the barrel and its many variables.

This larger barrel surface area to volume ratio combined with our relatively

short mild winters and warm summers are two major reasons our youngerwhiskies consistently out-score the Scots. We encourage the expansion and

contraction of our barrels, and believe that whiskies which breathe in and out

of the oak are able to extract additional avours with far greater success.


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Single BarrelBottling

Each and every barrel released is a celebration of our individualism.

Whilst our overall style of whisky is strictly maintained, we are continually

amazed at the subtle avour and aroma variations that naturally occur from

barrel to barrel. Rather than try to blend these away, we simply decide whichof 3 strengths most suits that particular whisky and hand bottle it accordingly.

Each label displays the cask number. The number of bottles obtained from

the barrel is also recorded.


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www.larkdistillery.com.au

Recipe for Success

Each and every bottle of Lark Single Malt Whisky

contains the very nest Tasmanian ingredients,

exceptional distilling skill, and our genuine

commitment to craft the worlds best spirits.

Tasmanian

Single Malt Whisky

Small Cask Aged

Single Cask

Lark Brochure A5 Booklet

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