Australian whisky producer Lark Distilling Co. Ltd. has unveiled a newly defined luxury portfolio, marking a significant evolution for the Tasmanian distillery. The new range is presented in redesigned bottles and introduces four distinctive single malts: Fire Trail, Devil’s Storm, Ruby Abyss and Cinder Forest. Together, they showcase Lark’s signature style while pushing further into the luxury and super-luxury space.
Lark No. 151 Fire Trail is an unpeated single malt bottled at 41.5% ABV. It matured in a combination of Australian PX (Pedro Ximénez), Apera (Sherry) and Muscadelle casks, before receiving a finishing period in ex-Bourbon and American oak wine casks.
On the nose, baked pears meet caramel sweetness, bright citrus and a gentle hint of cedarwood. The palate delivers chocolate ganache layered with stewed mulberries, vanilla custard and apricot compote. The finish lingers with cocoa-dusted hazelnuts, coconut cream, sultanas and native bush honey.
Lark No. 183 Devil’s Storm introduces Tasmanian peat smoke to the portfolio. Bottled at 42% ABV, the whisky matured in Seppeltsfield Tawny Port casks, some more than a century old, alongside Australian PX, Apera Sherry and Muscadelle casks, before finishing in ex-Bourbon and American oak wine casks. The nose reveals stewed plums with wildflower honey, scorched orange peel and roasted pecans dusted with cacao. On the palate, dark chocolate and blackberries are balanced by caramel fondant, charred peaches and soft peat smoke. The finish deepens into old oak, burnt maple syrup and sticky toffee pudding, with a warming, smoky glow.
Positioned as the first release in Lark’s Super Luxury range, Lark No. 285 Ruby Abyss is a peated single malt bottled at 43.8% ABV. It was matured entirely in Seppeltsfield Tawny Port casks—some over 100 years old—alongside Australian PX, Apera Sherry and Muscadelle casks. The nose opens with pears steeped in aged dessert wine, amber raisins, caramelised Demerara sugar and a touch of salted macadamia. The palate is rich and indulgent, with plum preserve folded into chocolate sauce, buttery croissant notes and earthy peat. The finish is long and layered, combining fortified oak warmth, spiced golden treacle, candied quince and a savoury umami depth.
Lark No. 168 Cinder Forest completes the quartet and will be available exclusively through Global Travel Retail. The whisky matured in first-fill Seppeltsfield Tawny Port casks, as well as Australian PX, Apera Sherry and Muscadelle casks, before a final finish in ex-Bourbon and American oak wine casks. Aromas of poached nectarines glazed with acacia honey, toasted almonds and sugared lemon crêpes lead into a palate of berry reduction, chocolate, brûléed vanilla custard and buttery shortbread. The finish delivers espresso-laced nougat, clotted cream and lingering spiced date jam.
The first three releases—Fire Trail, Devil’s Storm and Ruby Abyss—will spearhead the global rollout of Lark’s new luxury portfolio, while Cinder Forest will be reserved for key international airports worldwide via Global Travel Retail.
