Lark Tasmanian Peated Single Malt Whisky 46% 500ml

Lark Tasmanian Peated is a landmark expression from one of Australia's most celebrated and pioneering distilleries, part of the LARK Signature Collection and signed by Master Blender Chris Thomson as a mark of his vision for the new world of whisky. The story of Lark Distillery begins with founder Bill Lark, who in the early 1990s realised that Tasmania had everything required for world-class whisky — pristine highland water, rich barley fields, its own peat bogs, and a cool, temperate climate perfectly suited to slow, patient maturation. What followed was nothing short of a revolution in Australian spirits.

The Tasmanian Peated expression takes that foundation in a bold new direction, utilising a production method that is genuinely unique in the whisky world — post-malt smoking. Rather than kiln-drying the barley during the malting process as is traditional in Scotland, Lark receives its barley already malted and then smokes it using 100kg of peat harvested from their very own Central Highlands peat bog for every two tonnes of malt. This post-malt smoking process imparts a distinctly different flavour profile to traditionally peated whisky — softer and more nuanced on the smoke, with pronounced chocolate and earthy roasted coffee notes that are uniquely Tasmanian in character. The result is a lightly peated whisky that honours the highland tradition while embodying a confidently Australian identity. Bottled at 46% ABV, it is non-chill filtered and presented in a luxury gift box — a delicately smoky dram to ignite the senses.

Tasting Notes
Deep amber in the glass, glinting like scorched gold. The nose is wild and immediately distinctive — earthy peat intertwined with delicate florals, smoked apricot, charred wood, old leather, sea spray, and a trail of ash drifting into floral bush honey. The palate is full-bodied and layered — floral peat develops amongst dark chocolate, sweet cereal malt, oyster shell, black tea, and hints of coffee and orange marmalade. The finish is long and earthy, with ginger snap, sea spray, citrus oil, native spice, and a lingering whisper of subtle ash.

Serves Best With
Best enjoyed neat by the crackle of a roaring fire to fully appreciate its wild, smoke-driven character. A few drops of still water will open the nose and soften the peat beautifully. Also excellent over a large ice cube for a more relaxed pour, or as a bold and smoky base in a peated whisky Highball with chilled sparkling water and a twist of lemon. Pairs beautifully with dark chocolate, smoked meats, aged hard cheeses, or fresh oysters.