Australia’s LARK Distilling Co. Ltd has launched its new luxury portfolio of four expressions: The Fire Trail, Devil’s Storm, Ruby Abyss and Cinder Forest.

Presented in a vibrant new livery and housed in a redesigned 700ml bottle, the new design is intended to channel the island’s wild landscapes and embody the soaring spirit of the skylark, pairing contemporary elegance with illustrated Tasmanian flora and fauna.

The LARK House Style is defined by a fortified depth and layered, silky complexity, delivering sweetness, richness and a distinctive New World umami character. This is achieved through a meticulous aging process in custom-seasoned fortified wine casks, and is refined using applewood-smoked water, adding a subtle, sophisticated veil of smoke that rounds out its natural sweetness.

The new series includes:

Lark No. 151 Fire Trail

Fire Trail is said to be the purest expression of LARK's house style. It has been aged in casks that contained Australian PX (Pedro Ximenes) Apera (Sherry) and Muscadelle, and was then finished in ex Bourbon and American Oak wine casks. Bottled at 41.5% ABV, it has an MSRP of SGD$150.

It is not peated and boasts applewood smoke.

• Nose: Baked pears infused with caramel, vibrant citrus, and a delicate wisp of cedarwood.
  
  
• Palate: Chocolate ganache over stewed mulberries, layered with vanilla custard and apricot compote.
  
  
• Finish: Dark cocoa-kissed hazelnuts meet velvety coconut cream, while sultanas mingle with bush honey.

Lark No. 183 Devil's Storm

Created in LARK's Cambridge Distillery, Devil’s Storm is the bold heart of LARK, touted as a tempest of depth, texture and Tasmanian intensity. The brand says it embodies everything that defines their craft: fearless flavour, rare cask mastery and a sense of place that’s unmistakably Tasmanian.

Devil’s Storm is a Single Malt with delicate Tasmanian peat smoke. It was aged in Seppeltsfield Tawny Port casks — some of which are over 100 years old — along with their Australian PX, Apera Sherry and Muscadelle casks. It is then finished in ex Bourbon and American Oak wine casks before being bottled at 42% ABV. 

It is peated and boasts applewood smoke, as well as having an MSRP of SGD $188.

• Nose: Stewed plums steeped in wildflower honey, scorched orange,and roasted pecans dusted with cacao.
  
  
• Palate: Dark chocolate over blackberries, balanced by caramel fondant and charred peaches touched with peat smoke.
  
  
• Finish: Old oak deepens into burnt maple syrup, with sticky toffee pudding and toasted sesame brittle leaving a lasting warmth.

Lark No. 285 Ruby's Abyss

Ruby Abyss represents the first release in LARK's Super Luxury range. It is created at their Cambridge Distillery, and is a complex Single Malt aged in 100% Seppeltsfield casks that contained Tawny Port casks (some of which are over 100 years old), along with their Australian PX casks, Apera Sherry casks and Muscadelle casks that contained a century-old Australian Port reserve.

Bottled at 43.8% ABV, it is peated and boasts applewood smoke, as well as having an MSRP of SGD $338.

• Nose: Steeped pears in aged dessert wine, amber raisins, caramelised Demerara sugar, and a whisper of salted macadamia.
  
  
• Palate: Lush plum preserve folded through chocolate sauce, with buttery croissant layers and a drift of earthy peat.
  
  
• Finish: Deep fortified oak warmth lingers through spiced golden treacle, as candied quince and umami leave a velvety depth.

Lark No. 168 Cinder Forest

Exclusive to Global Travel Retail, Cinder Forest is aged in first fill Seppeltsfield Tawny Port casks, along with their Australian PX, Apera Sherry and Muscadelle casks. It was then finished in ex Bourbon and American Oak wine casks.

It is not peated but boasts applewood smoke, and has an MSRP of AUD $160.

• Nose: Poached nectarines glazed in acacia honey, toasted almonds, and a hint of sugared lemon crepes.
  
  
• Palate: Berry reduction swirled into chocolate, with brûléed vanilla custard and butter-soaked shortbread.
  
  
• Finish: Espresso-laced nougat in clotted cream, along with lingering spiced date jam.

Tasmania itself remains one of the world’s premier whisky-making regions. Positioned on the edge of the Antarctic, the island’s environment is defined by four distinct seasons with sharp temperature fluctuations, which accelerate the aging process and impart depth and character to whisky more intensely and far more quickly.

(L-R) Lyn Lark, Bill Lark and Master Distiller Chris Thomson.

Founded in 1992 in Tasmania, LARK sparked the modern Australian whisky movement after founders Bill and Lyn Lark successfully overturned a century-old distilling ban. Today, Master Distiller Chris Thomson — a protégé of the founders — continues to carry that legacy forward, blending traditional craftsmanship with the creative innovation of New World whisky.

LARK's whisky is crafted using Tasmanian barley malted in Devonport, delivering a lower yield and a richer, oilier and more viscous spirit. A seven-day fermentation using small-batch brewers’ yeast, combined with exposure to Tasmania’s ambient air, allows wild yeast inoculation to influence the flavour profile.

The maturation process involves some of Australia’s finest and oldest fortified wine casks from Seppeltsfield Wines in the Barossa Valley, some with over 100 years of liquid history.

The distillery's peat is sourced from Browns Marsh in Tasmania’s Central Highlands, and holds the distinction of being the only producer in the Southern Hemisphere with its own peat-mining license.

LARK’s new luxury core range will be rolled out through premium bars, select retail partners, e-commerce platforms, and Global Travel Retail worldwide.

The first three expressions will lead the portfolio’s global release, while the fourth expression, Cinder Forest, will be available exclusively through Global Travel Retail at key international airports. 

Kanpai!

88 Bamboo Editorial Team