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Lark Distillery - Quiet Cannon Rum

This unique rum is produced entirely by hand in copper pot stills and aged in whisky barrels at Lark Distillery — the home of the original Tasmanian Single Malt Whisky. its unique flavour is the result of years of dedication to the art of distillation, in the pristine environment of Tasmania, Australia.

Colour: Copper
Nose: Hot but clean on the nose, maple syrup, Charred Orange peel, carried through with a big Oak and Tannin profile.
Palate: Caramel, Toffee, Orange Peel, Crème Brulee, stewed peaches, golden syrup ANZAC biscuits. Complex and balanced it holds up with surprising length on the palate with the whisky cask influence obvious.
Finish: Long lingering profile of toffee, tobacco and leather. Not a particularly sweet rum as no sugar has been added.

500mL | 50% Alc Vol

 

(Limited Release)

$119.99
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Established 1992

Tasmania is ideally situated to make malt whisky, and yet 150 years after the last licenced Tasmanian distillery closed its doors, it took a whisky lover to realise the environment was perfect.

Bill Lark realised that everything you need for a world-class whisky was in Tasmania – rich fields of barley, an abundance of wonderfully pure soft water, highland peat bogs, and the perfect climate to bring all the ingredients together in a marriage of science, art and passion.

The vision of producing Tasmanian malt whisky was born 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”.

Established 1992

Tasmania is ideally situated to make malt whisky, and yet 150 years after the last licenced Tasmanian distillery closed its doors, it took a whisky lover to realise the environment was perfect.

Bill Lark realised that everything you need for a world-class whisky was in Tasmania – rich fields of barley, an abundance of wonderfully pure soft water, highland peat bogs, and the perfect climate to bring all the ingredients together in a marriage of science, art and passion.

The vision of producing Tasmanian malt whisky was born 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”.