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The first distillery in Tasmania opened in 1822 but in 1838 distillation had already been banned by the Governor of Tasmania, John Franklin. The law was enforced until the late 20th Century; in fact it wasn’t until 1989 when Bill Lark took to lobbying local politicians and embarking on a legal battle to relax such unjust regulation. Three years later he opened Lark Distillery, roughly 150 years later after the last legal Tasmanian distillery went silent. Lark uses a specially developed Tasmanian barley and locally cultivated peat and loves to offer his whisky as single casks expressions. Here we have an excellent example, a cask strength edition (58% abv) comprising whisky aged in 100-liter rum quarter cask no. 220 and bottled in 2012.
Nose: rich, caramel, butterscotch, coconut shavings, sultanas, café latte dusted with cinnamon, passion fruit, hints of eucalyptus and peat.
Palate: rich and sweet, white chocolate, butterscotch, vanilla, crème brûlée, rosehip marmalade, tropical fruit salad and touch of cinnamon.
Finish: long, extension to the palate, raisins, chocolate and tropical fruits.