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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 port quarter cask no. 152 and bottled in 2012.
Nose: rich, lots of dark chocolate, caramel, toffee, honey, nutmeg, prunes, raisins, hints of cedar wood and peat.
Palate: well balanced, vanilla custard, toffee, caramel, chocolate-coated cherries, raisins, sweet pastries, candied ginger, nutmeg and touch of peat.
Finish: very long and rich, caramel, dark chocolate, dried fruit and lingering spiciness.