A highly anticipated collaboration
"We're all about sharing incredible whisky, and who better to share it with than The Baxter Inn and its patrons? The Baxter Inn crew spent a solid two days at our Tasmanian distillery, tinkering with different finishes for their single cask.
This particular cask, aged in Seppeltsfield Tawny oak, got a triple finish. Brown ale, paying homage to Sydney's iconic post-work brew, super Tuscan red wine as a nod to Baxter Inn's Italian connections, and Paxarette (yeah, Google that one!), a tip of the hat to the back bar and its classic whisky stash. This whisky is a unique blend, tailor-made for Sydney's finest melting pot."
Chris Thomson, LARK Head Distiller