Life in Tasmania's Huon Valley, by a blow-in from the mainland
Friday, September 9, 2016
An evening with a whisky legend
Bill Lark is known as the father of Tasmania's whisky industry. He tells a good yarn too. Last month the Public Relations Institute of Australia hosted an evening with Bill where he told us the stories behind the Lark Distillery and its single-malt whisky that (along with Bill) is now well known in whisky circles worldwide. He's a good storyteller, one of the keys to the success of his brand.
I am not a big whisky drinker but I do enjoy a taste. Whether you drink whisky or not, Lark's cellar door in Hobart is a great spot to enjoy a drink or simply to soak up the atmosphere. On arrival we were served a gin and tonic with Lark's Forty Spotted Gin with a strip of pink grapefruit and a few Tasmanian pepperberries. Then it was on to the serious stuff. I was surprised by how much I enjoyed the Cask Strength single malt. At 58 percent ABV I expected it to blow my head off, but it was smooth and delicious. As was the slightly sweet Slainte whisky liqueur developed by Lynn Lark. Tasmania will make a whisky drinker out of me yet.
Escaped Sydney in 2010 for a piece of paradise in Tasmania's Huon Valley. I'm a keen walker, remote worker, incompetent gardener, Bernese Mountain Dog owner, fan of almost anything German (food, language, cars, beer), amateur linguist, chook fancier, childfree.