Jag är mycket glad att kunna presentera en intervju med Bill Lark, som var den förste som sökte en destilleringslicens på Tasmanien sedan mitten av 1800-talet (närmare bestämt 1839).

Lark Distillery grundades 1992.

De använder sig av öns eget korn: Franklin. De hämtar sin torv från en alldeles egen mosse (Brown Marsh Bog) och har också ett eget tunnbinderi som tillverkar deras ekfat.

År 2007 vann de fyra medaljer vid International Wine and Spirits Competition.

I am very pleased to present an interview with Bill Lark, who was the first who sought licens in Tasmania since the mid -1800s (specifically since 1839).

Lark Distillery was founded in 1992.

They use the island's own grain: Franklin. They draw their peat from a bog of its own (Brown Marsh Bog) and also has its own cooperage that manufacture their oak barrels.

In 2007, they won four medals at the International Wine and Spirits Competition.

Please tell my readers who you are.
HI, I am Bill Lark, Founder and Brand Ambassador for Lark Distillery.

How did you get involved in the whisky industry?
My love of malt Whisky led me to the point of wanting to see if malt Whisky could be made in Tasmania. That was 24 years ago and at a time when Australian legislation discouraged small scale or boutique distilleries. Luckily our politicians also enjoyed Whisky and they were able to assist me by amending the Distillation Act of 1901 to allow small stills. Having achieved that my wife and I decided to obtain a licence and see what transpired. Today there are over 15 Whisky distilleries in Tasmania and we can boast a wide reputation for producing a world class Single Malt Whisky.

How would you define the Lark style?
We originally decided to establish a brand built around using small cask ageing and utilising famous Australian fortified wine barrels such as Seppeltsfield Para Port barrels. We ask their cooper to cut the barrels down to Australian Quarter cask size, 100 lts, shave the inside to remove the dark port stain and then to heavily rechar them.

These barrels, together with the fact that Tasmania is now famous for its wonderful brewing barleys, produces a Whisky which is delicately floral on the nose with hints of rich Christmas cake or plum pudding notes on the front of the palette building to a luscious oily maltiness with flavours of maple syrup and marzipan, finishing long and smooth with delicate hints of peat smoke.

What is it that make Lark whisky special in your opinion?
I really think Lark is special because all of our distillers and coopers etc are very passionate about wanting to produce a Whisky of the highest standard. Everything from the cooper ing to the brewing and distilling is very hands on and each run is tarted individually from the next. There is now doubt that small cask ageing is one of specialties and we also believe our climate is perfect for maturing Whisky in small cask as we have a variable diurnal range of temperatures and seasonal variations contributing to more frequent movement of Whisky in the barrels, intensifying the flavours and delivering a Whisky we are all very proud of.

Have you tried any whisky from Sweden? If so, what did you think of it?
Yes I have. I am lucky to have visited my friends at Norrtelje Brenneri and was introduced to Mackmyra Whisky. Since then I have also enjoyed catching up with members of the distillery at Whisky Live in Paris on a number of occasions and then when they we're visiting our distillery here in Hobart, Tasmania. I think it is absolutely wonderful Whisky and it somehow reminds me of my visits to Sweden every time I have a glass sitting around a fire here in our Tasmanian winter. We have fresh snow on the mountain in Hobart today. I think I will pour myself a Mackmyra.

What is the favourite moment in your whisky career?
I would have to say I have had many very enjoyable moments in this industry, meeting many wonderful people who have been warm and generous and truly made us feel part of a world Whisky family. The one moment that stands out and for which I am extremely proud is when I was inducted in the World Whisky Hall of Fame in London last year as inductee No 28 in the world along side so many amazing and talented people who in one way or another have been my inspiration.

Which three people would you invite for a whisky tasting, and why? (alive or dead)
William Grant, for creating an amazing family distillery which is now an icon of the Scottish industry with one of the best cultures I have experienced to date. I would also really love to hear of his trials and tribulations in establishing his distillery all those years ago.

Billy Connolly, even though he doesn't drink now, he would be such a wonderful raconteur and a warm colourful character that would make sharing a dram such a memorable occasion. After all that's what drinking Whisky is all about in my opinion, sharing with friends.

My wife, Lyn, because we wouldn't be where we are in the industry today without her and quite frankly she has one of the best palettes I know, she is just a little shy in demonstrating her skill but I am sure Billy Connolly would bring her out of her shell on the night.

Finally, do you have any advice concerning whisky to share with my readers?
Please just simply enjoy quietly sharing your favourite Whisky with good friends, don't hang onto it, it was made to bring pleasure to those who enjoy good food, good company and good times.
Cheers for now.

Sources: Wikipedia and Allt om Whisky
All pictures belongs to The Lark Distillery©
Thanks to Bill for his cooperation.