THE HEART OF JAPAN - THE SOUL OF TASMANIA

A PRECIOUS MIZUNARA RARE CASK RELEASE

The exceptional qualities of Mizunara oak, renowned for its rarity and unique character, bring together the heritage of two distinct whisky cultures. LARK Mizunara Rare Cask Series embodies the timeless elegance and rich heritage of Japanese and Tasmanian whisky craftsmanship.

A stunning luxuriously viscous, delicate and creamy Single Malt. Perfectly balanced, showcasing the exquisite complexity and depth of flavours imparted by this Rare Mizunara Oak for a one-of-a-kind whisky moment.

Only 150 bottles from this release will be available online.

A luxurious whisky that's elegant in it's nature

200 YEAR OLD MIZUNARA OAK

"The fact that we're using 200 year old oak, it's very much sought after and reserved for very special whiskies, so it's a very proud moment to see how LARK Single Malt works so well alongside Mizunara." - Bill Lark

"It did take us four years, since our 2021 release to secure these barrels. They are incredibly rare, and they are incredibly sought after and for me this is a truly unique whisky experience, like no other whisky on the planet, an absolutely sensational drinking experience." - Chris Thomson

Delicate, viscous and creamy.

TASTING NOTES

Luxuriously floral, delicate and buttery, showcasing the exquisite complexity and depth of flavours imparted by Mizunara oak. Experience layers of coconut and sandalwood sweetness intertwine with maple-baked pears and heather honey. A luscious palate of peaches and cream unfolds into soft botanic oak and crystallised ginger, balanced by caramelised banana. The finish lingers with orange zest panna cotta, chocolate-coated coffee bean, and delicate pastry cream, kissed by a whisper of white pepper.

NOSE​
Layers of coconut and gentle sandalwood sweetness, followed by maple baked pears, with a hint of heather honey.

PALATE​
Peaches and cream leading into soft botanic oak and subtle crystallised ginger, rounded out by sticky caramelised banana.

FINISH ​
Orange zest panna cotta unfurls into chocolate coated coffee bean, with lingering pastry cream and a wisp of white pepper.