32% ALC/VOL

700ml

Lark Bush Spirit

Lark's original "Bush Liqueur"  was developed by Lyn Lark in 1996 from the native mountain pepper (Tasmannia lanceolata), which is unique to Tasmania. Mountain pepperberry is similar to the juniper berry used to make gin, having similar herbal and aromatic qualities. It also has lovely little hot seeds in the middle, producing a delightfully warm and spicy character in the spirit. Grown in the wetter forest and alpine regions of Tasmania, mountain pepper berries are collected in season, crushed and steeped in strong alcohol, then distilled in small copper stills to produce a soft spirit of warmth and spice. Uniquely Tasmanian, Briol can be enjoyed on its own or over crushed ice with a squeeze of fresh lemon. It is used by leading bars in numerous cocktail mixes.

The pepperberries used for the Bush Liqueur grow in the wetter forests of Tasmania and they are collected fresh, then crushed and steeped in strong, neutral alcohol until ready for distillation in Lark's 80 litre copper pot still. The final distilled spirit is broken down to 32% a/v with filtered pure water and slightly sweetened to produce the Liqueur. All the flavour characteristics come from the pepperberry.

The pepperberry spirit has captured the flavour of the Australian bush, with a hint of citrus, lavender and aniseed, and a spicy, peppery finish.

Nose:	Explosion of spice and pepper, with a eucalypt subtlety, bush honey.
Taste:	Intrigue of warm and spicy Australian bush, fluttering citrus and liquorice, complexity and intrigue.
Finish:	Velvety smooth, rich, long spicy warm glow.

Bush Spirit is perfect on its own or can be enjoyed in the following drinks:

• Served over crushed ice with a squeeze of fresh lemon or lime
• Poured over thick, fresh cream in a strong, black coffee
• As an alternative to gin in a cool tonic
• In a good, bitey, ginger beer

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"