MASTER MEDAL AT THE WORLD WHISKY MASTERS
Tasmanian Peated
MASTER MEDAL AT THE WORLD WHISKY MASTERS
Tasmanian Peated
Tasmanian Peated
Tasmanian Peated shows that where there's smoke, there's feeling. This is a new frontier, our island's own peat bog & post malt smoking process, creates a lightly peated whisky for a bold palate. A delicately smoky dram to ignite the senses, best enjoyed by anyone, any way they like.
Tasmanian Peated
Born from fire & fervour
Born from fire and fervour, Tasmanian Peated shows that where there's smoke, there's feeling. This is a new frontier, our island's own peat bog and post malt smoking process, creates a lightly peated whisky for a bold palate. This single malt whisky in The LARK Signature Collection is signed by Master Blender Chris Thomson, representing his mark on the new world of whisky. Best enjoyed by anyone, any way they like.
A taste of the Tasmanian spirit. A delicately smoky dram to ignite the senses. Embark on a journey through the rugged depths of Tasmania, where enticing hints of woodsmoke dance on beautifully pristine air. This special single malt starts where our Central Highlands peat bog and the wild landscape meet.
A wonderfully warming drop for the bold palate, where earthy peat and delicate florals transport you to the untamed. Enjoy neat by the crackle of a roaring fire, or elevate your favourite cocktail with a delicate touch of smoke.
Post malt smoking is quite unique in the whisky world. Traditionally the barley is kiln dried after the malting process. Our barley arrives at our Tasmanian distillery already malted, so ours is a process of post malt smoking. We smoke 2 tons of malted barley with 100kg of our very own peat over an extended period. This style of peat smoked barley imparts a different flavour profile than traditionally peated whisky. Expect more chocolate and earthy roasted coffee notes to come through.
NEAT, OVER ICE OR WITH ICE AND WATER
ENJOY IT YOUR WAY
A delicately smoky dram to ignite the senses. Enjoy it however you like it best, whether that be neat, over ice or with water and ice. This is New World Whisky, you make the rules.
The Royal Penicillin
60ml Tasmanian Peated
20ml Lemon juice
20ml Honey Syrup
3 Slices Fresh Ginger
Add the Tasmanian Peated, lemon juice, 2 ginger slices and syrup into a shaker with ice, and shake until well-chilled. Strain into a short glass over fresh ice.
Garnish with a cross section ginger.
Highland Highball
45ml Tasmanian Peated
15ml Green Chartreuse
10ml Fino Sherry
20ml Lime Juice
15ml Simple Syrup
2 dashes Celery Bitters
60ml Tonic Water
Shake all the ingredients over ice and strain into a tall glass filled with fresh crushed ice.
Garnish with a kaffir lime leaf & black salt around the side.
Tasting Notes
A wonderfully warming drop for the bold palate, where earthy peat and delicate florals transport you to the untamed. A delicately smoky dram to ignite the senses.
Nose
Earthy peat intertwined with a delicate floral character and sea spray
Palate
Floral peat develops amongst dark chocolate and oyster shell, with hints of coffee and marmalade
Finish
Ginger snap biscuit, sea spray and subtle ash
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