Lark Distillery Tasmania

Lark Distillery was birthed from the vision of Bill Lark, who is often referred to as the ‘godfather of Australian whisky’. The founding story traces back to 1992, a time when Bill, while fishing in Tasmania's Central Highlands, was inspired to revitalize local whisky production. This ambition was not solely for profit but also to largely contribute to the region's cultural heritage and distillation legacy, which had been dormant since the mid-19th century. After advocating tirelessly for the legal revival of whisky distillation in Tasmania— a venture that required numerous discussions with lawmakers—the Larks succeeded in obtaining a license. This marked a pivotal moment in Tasmania's history, allowing the flourishing craft of whisky distilling to re-emerge. Since its inception, Lark Distillery has experienced various milestones, including the release of award-winning expressions and strategic expansions. One of the crucial moments came in 2014 when Lark acquired the Old Hobart Distillery, further cementing its reputation and broadening the portfolio of offerings. The distillery has continually evolved, keeping pace with consumer preferences and advancing distillation methods while maintaining the authenticity of its products. Changing hands in terms of ownership in recent years has not diminished its quality or commitment to craftsmanship; rather, it has provided new avenues for creativity and innovation.

Lark Distillery is situated in the scenic region of Hobart, Tasmania, an area renowned for its pristine natural beauty and conducive climate for whisky production. The distillery is located at approximately 14 Davey St, Hobart TAS 7000, Australia, where it benefits from the unique geographical features of Tasmania, including its rich agricultural land and abundant fresh water sources from surrounding mountain springs. The climate in Tasmania is characterized by cool, moderate temperatures and a significant amount of rainfall, creating ideal conditions for aging whisky in oak barrels. The humidity and temperature fluctuations contribute to the evaporation process—known as the ‘angel’s share’—which enhances the complexity of the whisky as it matures. The soil and environmental conditions of Tasmania allow for the growing of high-quality barley, essential for producing Lark’s malt whisky. Additionally, the proximity to natural peat bogs offers an opportunity to utilize peat-smoked processes, further enriching the flavor profiles of their spirits. This geographical advantage, combined with the dedication to traditional methods, sets Lark Distillery apart as a leader in the artisanal whisky movement in Australia.