Last week we celebrated LARK’s 30th Year Anniversary with an evening to remember at Pontville, with our whisky family coming together from all over the country.
Commencing with a smoking ceremony and welcome to country from Ochre Rain. Guests’ tastebuds were treated to entrees from chefs Palawa Kipli, Analiese Gregory and Jamie Yates and a warming winter feast from Flint Kitchen over drams of LARK’s latest anniversary releases Origins and Glenfarclas Rare Cask.
“Why isn’t anyone making whisky here?” the Godfather of Whisky Bill Lark reflected on 3 decades of Tasmanian whisky, alongside son Jack Lark and daughter Kristy Lark-Booth.
The evening came to a dramatic conclusion, lighting up the sky with Tasmania’s very first drone show.
The HOUSE of LARK officially marked thirty years of crafting world-class and uniquely Tasmanian whisky. We celebrated in style at our new whisky village in Pontville with an evening under the stars, hosted by the Tasmanian Whisky and Spirits Association, Lark Distillery, and State Growth. Founding Fathers of Tasmanian Whisky, Bill Lark and Patrick Maguire, reflected on three decades of growth, challenge, and global success, while also using the milestone to honour the community and environment that has made the journey possible.
200 guests from across Australia came together to celebrate 30 years of exceptional Tasmanian whisky. The night started by honouring the Mumurimina Country that LARK at Pontville resides on, with a Welcome to Country and traditional smoking ceremony followed by a wild Tasmanian dinner, with entrees curated by renowned local chefs Analiese Gregory and Jamie Yates, as well as Aboriginal kitchen Palawa Kipli.
The evening was written in the stars, with the first ever drone show in Tasmania lighting up the sky. Choreography rich in colour, dynamic movement and narration, the drone art told the story of Tasmanian's distilling industry with 60 drones and more than 16 million colours.
