DELVE DEEPER INTO DEVIL’S STORM
Introducing Devil's Storm No.183
This Single Malt showcases everything our distillery, our island, and our team of Whisky Makers are capable of. This is New World whisky at its most uncompromising: powerful, complex, and built without compromise.
Aged in first-fill vintage Port and Sherry casks from our time-honoured partnership with Seppeltsfield Wines, and finished in American Oak, Devil's Storm is a tempest of depth and Tasmanian intensity. Tasmanian peat smoke runs beneath the surface, applewood smoked water anchors the sweetness, and over a century of liquid history lives inside every cask.
Scorched red fruit melds into almond fudge and rich chocolate, underpinned by a velvety silky, fortified depth.
Crafted from our island home
Our House Style
Characterised by its rich fortified depth, offering layers of silky complexity, with sweetness and New World fusion umami. You’ll discover the most common flavour notes are mocha, baked orchard fruit and wisps of light umami smoke, all coming together to deliver a rich and balanced finish.
Our team of Whisky Makers taste the spirit up to 70 times throughout the whisky-making process. We mature in rare, fortified wine casks from Seppeltsfield Wines in the Barossa Valley – some with over 100 years of liquid history. We use a bespoke cask seasoning program built on PX, Tawny and Muscadelle. We expose our fermentation tanks to the wild micro-organisms of the Tasmanian air.
We smoke our water with local apple wood. We mine our own peat from Tasmania’s Central Highlands. None of this happens by accident. It happens because Chris and the team are relentlessly committed to getting it right.
An Overview
Shaped by vintage Port and Sherry casks from Seppeltsfield and finished in American Oak. Bold, complex and unmistakably LARK.
On the nose you'll experience stewed plums steeped in wildflower honey, scorched orange and roasted pecans dusted with delicate cacao. On the palate dark chocolate over sun-drenched blackberries are balanced by caramel fondant and perfectly charred peaches touched with refined peat smoke. A finish of old oak deepens into burnt maple syrup, with sticky toffee pudding and toasted sesame brittle leaving a lasting warmth.
Cask and Wood Profile
Devil's Storm is aged in first-fill vintage Port and Sherry casks sourced from Seppeltsfield Wines in the Barossa Valley – some carrying over 100 years of liquid history through the Seppeltsfield solera system – and finished in ex-Bourbon and American Oak wine casks.
The LARK Cask Seasoning Program – created using Seppeltsfield Tawny Port, Australian PX (Pedro Ximénez), Apera (Sherry) and Muscadelle — delivers the intense sweetness, leather, and rich umami complexity that defines our house style at its most expressive.
Production
Crafted at our Cambridge Distillery, Devil's Storm is built from the island up. Tasmanian barley malted at Devonport delivers a rich, oily base with a bold ester profile.
Fermentation runs for seven days – far longer than industry standard – with our tanks exposed to the Tasmanian air, inviting wild yeast inoculation from the island's own micro-organisms.
Our peat is sourced from Browns Marsh in Tasmania's Central Highlands, mined under the only peat mining licence held by a distillery in the southern hemisphere. The final cut is made with applewood smoked water – a LARK signature that anchors the fortified sweetness and draws out the savoury umami depth.
