Lark Distilling celebrates 30th Anniversary by Ashley Pini

30 Years of Lark Distillery

LARK DISTILLERY CELEBRATED ITS 30 ANNIVERSARY IN STYLE WITH A HUGE BIRTHDAY BASH AT PONTVILLE IN TASMANIA. ASHLEY PINI CAUGHT UP WITH HEIR APPARENT HEAD DISTILLER CHRIS THOMSON TO DEBRIEF ON THE NIGHT BEFORE AND MUSE ON THE PAST AND BRIGHT FUTURE OF THIS 30-YEAR-OLD TASSIE ‘START UP’ TAKING ON THE WORLD.

In 2007, Chris was 19 years old and doing a science degree when he worked out it wasn’t for him. He needed a job, and the first step was to start working on the bottling line at Lark Distillery.

After six months of bottling, Chris underwent some palate testing and, in his words, ‘got lucky’. He moved into the distilling team and took over as head distiller in just a couple of years. The distillery celebrations were poignant for Chris as they highlighted the growth of Lark and the way the business has continued to act like a big family. “Last night, I was reflecting on when I started. We kept all of our stock on one pallet. We’d have a scattering of boxes, a bit of gin, a bit of vodka, and that was it. Now we ship full pallets. It’s a surreal journey to think how far we’ve come,” said Thomson.

“I’m humbled at having the opportunity

We’d have a scattering of boxes, a bit of gin, a bit of vodka, and that was it. Now we ship full pallets.

to work for and grow with the company from such a young age. I see myself as having this incredible privilege,” said Chris.

“Last night there was real emotion for me. I’m proud of Bill. I would’ve loved Lyn to be there. She’s an incredible woman who is amazingly talented but doesn’t want to get up on stage. Right across the business, you get the same family feeling. Last night you could see marketing, sales and finance; they were all there, opening the doors, waiting, and pouring wine. We’re a family and do what we need to do. Even though we might be a publicly-traded company now, we’ve not lost that culture. You’re never too big to do any one job.”

The Lark company’s collegial culture developed from years of back to the wall trading where the business could’ve gone under numerous times without an all-handson-deck attitude and local trade support. It’s built a strong sense of community within Lark and the broader Tasmanian whisky industry. With more whisky coming to market over the next few years, the opportunity to offer a Tasmanian whisky at a lower price point seems to be not far away

“Lower-priced whisky is a natural thing that will happen. As more supply comes on, costs come down. At the moment, the industry is heavily investing in itself. It’s so capital intensive and prohibitive to getting the price down but it will happen. This is one of the great things about whisky – it’s not a commodity. The real connection is in the story and the brands being a part of that. Within our community, it’s important to be buying into the Tasmanian whisky story, then larger and smaller distilleries can work together and have whiskies at different price points.”

Addressing how Tasmanian whisky can develop while protecting quality and allowing for innovation, Thomson said, “Right now, I would be more inclined to leave the freedom there. I think we have some incredibly talented and responsible people in this industry. One of the great advantages for us is the lack of regulation giving us the freedom to discover what Tasmanian and Australian whisky can be. When you look at the Scottish industry, I’m a huge fan. There’s a sense that not much has changed over the last 200 years,

but everything’s changed. The climate’s changed, the barley has changed, the water and the yeast. One of the great things we have here is nothing is taken for granted. Our job is not to make the same whisky repeatedly but to make better whisky each time. I fear that with regulation, some of that innovation gets stifled.”

Lark is a business that prides itself on innovation and individual special releases, born from small-batch distilling and finishes in unique casks. So what is Thompson most proud of right now?

“There are a few, but I’m particularly excited about Dark Lark. The emotion of Dark Lark is important. It goes back to a primal feeling. Hobart can be cold and dark in mid-winter, so we need to find a way to celebrate and bring light and joy. Dark Lark is super-sleek with a gorgeous bottle and a surprising whisky inside. I call it our Disney Princess Whisky because you’re not expecting a floral and joyful whisky when you see the dark exterior. The whisky at its core is bright and fun, American oak and sherry, and we finish it in old Seppeltsfield Muscat casks. And the bottle, I think it’s the best-looking whisky bottle going round.”

Incredible things happen in a shared community like the Tasmanian whisky industry. In just a few days spent with producers like Bill Lark and Chris Thomson, it’s clear the first 30 years are just the opening partnership for a team and family that will push the boundaries and build its style and legacy well into the future. Emerging through a misty skied Tasmanian winter, this DARK LARK release opens a portal to the "island at the bottom of the world". A heady arrangement of light and dark whilst possessing the wild and untamed character of untouched forests. Indulge in dark cocoa drenched with luxuriant fruits, delving into the guilty pleasures of spun toffee and toasted tobacco. A golden whisky hidden within an exclusive pitch black LARK bottle, this rich and sinful single malt whisky will light a fire in your soul.

IT IS ALL ABOUT THE DARK MOODINESS OF WINTER IN TASMANIA. THE WHISKY IS MEANT TO SUPRISE THE CONSUMER AS IT’S ACTUALLY QUITE A LIGHT AND FUN FILLED WHISKY RATHER THAN THE BROODY DARK IMAGE THE BOTTLE AND NAME PORTRAYS.

DARK LARK

TASTING NOTES

NOSE Wild tropical fruits are followed by rich cocoa and decadent dried figs, with orange zest and espresso lacing the aroma. PALATE Succulent stone fruits, plump vanilla pods and caramelised banana oozes onto the palate. FINISH Dark mocha descends into endless barley sugar. Finishing in the depths of spiced oak and toasted tobacco.

ABV 41.9% Available: Now