The vision of producing a Tasmanian malt whisky was born in 1989 on a trout fishing trip in the highlands of Tasmania.
Bill's father-in-law, Max, produced a wonderful bottle of single malt, and as they enjoyed a drink in the park at Bothwell surrounded by Georgian buildings, barley fields and the gentle flowing of the Clyde River, Bill remarked to Max, “I wonder why there isn’t anyone making malt whisky in Tasmania?”
This question stuck with Bill, as well as his equally curious wife Lyn, leading them to inquire into the details of obtaining a distillation license. This inquiry lead to the discovery of Australia’s antiquated distillation laws and eventually to their amendment. Thus, in 1992, the Lark household became the first Australian distillery to produce single malt spirit in 154 years. The spirit continued to grow and evolve, leading to the creation of a rich Tasmanian Single Malt Whisky aged in small casks. Finally in 1998, after years in the making, from Bill and Lyn’s kitchen table to Davey Street Bond Store, the first Lark Distillery Single Malt Whisky was released commercially.