Lark Distillery Tasmanian Cherry Max Liqueur 

25% ALC/VOL

200ml

Tasmanian Cherry Max Liqueur 

The Cherry Max evolved from the desire to produce a kirsch. The product originates from a cherry wine produced in the Coal River Valley in Southern Tasmania. While the kirsch lay in vats waiting to be bottled as kirsch, Lyn’s father Max experimented by adding fresh dark cherries during the next cherry season and leaving them to soak in the spirit. After three months the cherries were removed, leaving the magnificent naturally coloured spirit which was then broken down with pure water and sweetened to a port style strength of 17% a/v. The resultant product was named in honour of Max Stewart.

The product was named Max in honour of Max Stewart.  The spirit is broken down with filtered water and sweetened accordingly to a port style strength of 17%.

There is no doubt that spirits made using copper pot stills are much softer than other spirit, and we believe leaving the spirit for 12 months before adding the cherries softens it further.

When tasting one can enjoy the port like qualities, or savour the fresh fruit with kirsch undertones.

• Cherry Max is a delightful alternative for those that prefer a port style drink.
• Try Cherry Max in a champagne cocktail
• Pour over ice-cream with fresh cherries or berries
• Add to an adults only milkshake

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. 

Other products from Lark Distillery see under "Tasmanian Whisky"