Each year, a local patisserie selects Tasmanian red wine casks to fill with fruit jus, used for making these Christmas fruit mince pies. These fresh, festive casks are then emptied and transported to Lark Distilling Co. where they are filled with our own seasonal spirit.
This year, the single malt chosen was from Old Hobart Distillery, selected especially for its bright and refined floral notes. The casks matched perfectly with the spirit, giving the whisky some deliciously decadent seasonal spice characteristics. The result is Christmas in a glass: liquid plum pudding with lashings of yuletide cheer.