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Product of TASMANIA , Bottled in TASMANIA
2009 Release Lark Distillery Rum Island White Rum 700ml
Lark Rum Island was developed by Ross Dinsmoor and Lyn Lark early in 2008. Tasmania’s first commercial Rum release in over 160 years! Historic site of the 1797 ‘Sydney Cove’ shipwreck, Rum Island is located off the north east coast of Tasmania. Referred to as “The greatest tale of survival in Australian history”, the story of bravery, perseverance and determination of Captain Hamilton and his crew provided the inspiration to create this fine spirit.
100% Australian sweet molasses, blended yeast strains and pure Tasmanian mountain spring water, slow fermented for up to 3 weeks and then carefully double distilled in our small batch 500lt copper pot still. Using only the middle run or “heart” of the distillation and discarding the harsher fores and feints, we have created an ultra premium spirit with incredible smoothness.
A barrel aged, dark version, ‘Rum Island Reserve' will be released in 2010
Colour: Crystal clear
Nose: Initially grassy and slightly herbal, light hints of toasted caramel and fruit
Taste: Pleasantly sweet and slightly oily, up front spice, clean smooth centre palate
Finish: Harmonious, mellow alcohol taste with good length and complexity -easy on the palate.
Lark Rum Island is perfect on its own, or it can make a welcom addition in the following drinks:
Rum Island makes a magical Apple Mojito, shaken over ice with Lark Apple Liqueur, muddled mint leaves, and fresh lime.
Poured over thick, fresh cream in a strong, black coffee
Blend with sweet pineapple and coconut cream for a classic pina colada
Use in a naughty but nice hot chocolate
Distilling in Hobart Town
Lark Distillery was not the first distillery to operate in Tasmania, but you have to go back 153 years to find their nearest predecessor.
Tasmania grows some of the world’s best brewing barley, the highlands abound in rich peat, the water is soft, clean and pure, and the temperature and humidity create a climate that is well suited to the production and maturation of fine malt whisky.
In the mid 1980s Bill and Lyn Lark recognised this and yet no one was doing it offering a fantastic opportunity. The Larks’ idea was encouraged from all quarters, and after a stint studying the science and art of distillation in South Australia, Bill returned to Tasmania full of enthusiasm. Lyn discovered a small copper pot still at an antiques auction and armed with this and Bill’s newfound knowledge, they started experimenting.
The Distillery soon moved from the Larks’ home cellar to commercial premises in Richmond, then to its present cellar door premises on the waterfront in Hobart’s picturesque Sullivans Cove.
Lark Distillery now runs an 1800 litre copper pot still, along with a 600 litre spirit still, and produces ten to twelve 100 litre barrels per month.
700ml
40.0% Alcohol
.JPG "1979 CHATEAU REYNELLA Vintage Port")
.JPG "1976 CLEMENT Tres Vieux Rhum Agricole MARTINIQUE")
