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Lark Distillery NO. 151 Fire Trail Single Malt Whisky 41.5% 700ml

Lark Distillery NO. 151 Fire Trail Single Malt Whisky 41.5% 700ml
Lark Distillery NO. 151 Fire Trail Single Malt Whisky 41.5% 700ml
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Lark Distillery NO. 151 Fire Trail Single Malt Whisky 41.5% 700ml

SKU: LARK151FT10 UCAU
15 Plus Years
Regular price $169.99 / bottle
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Aged in rare Port and Sherry casks, this is a Single Malt built on the foundations of silky complexity and flavour-forward depth.

The purest expression of the LARK house style.

Fire Trail is crafted using their signature applewood smoked water and the LARK cask seasoning program.

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Lark Distillery NO. 151 Fire Trail Single Malt Whisky 41.5% 700ml

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Tasting Notes

Distilled at their Pontville Distillery, Fire Trail is crafted using their signature applewood smoked water and the LARK cask seasoning program. Aged in rare Port and Sherry casks, finished in ex-Bourbon and American Oak wine casks.

The LARK Cask Seasoning Program, created using Australian PX (Pedro Ximenez), Apera (Sherry) and Muscadelle, imparts the sweetness and Christmas pudding flavours that define our signature house style.

Vibrant citrus, vanilla, baked apricots, subtle cedarwood and baked fruit meet the depth of Port and Sherry casks, balanced by the subtle savoury note of applewood smoked water. A vibrant, flavour-forward expression.

Baked pears with golden caramel, vibrant citrus and a delicate wisp of cedarwood.

Chocolate ganache over stewed mulberries, layered with vanilla custard and apricot compote.

Dark cocoa-kissed hazelnuts meet velvety coconut cream, while luscious sultanas mingle with bush honey.

Distillation & Provenance

Crafted only for our premium spirits

Distillation

Lark Signature No. 151 Fire Trail is described as the purest expression of Lark's house style in the Signature numbered collection. The expression is matured in rare Port and Sherry casks sourced from Seppeltsfield Wines in the Barossa Valley, and then finished in ex-Bourbon and American oak wine casks. The Port and Sherry cask maturation delivers layers of dark fruit, fig, and spice, while the finishing in lighter American oak brings balance and integration to the Tasmanian single malt. Produced from Tasmanian barley, distilled in traditional copper pot stills, and bottled without chill-filtration. Bottled at 41.5% ABV. The number 151 designates this expression's place in Lark's internal batch numbering system.

Provenance

Lark Distillery was founded in 1992 by Bill Lark in Hobart, Tasmania, and is widely credited as the pioneering distillery that launched the modern Australian craft whisky movement. Before Lark, Tasmanian whisky distillation had been suppressed since colonial-era licensing laws. Bill Lark successfully lobbied the Tasmanian government to amend those laws in 1992, opening the path for Tasmania's now-thriving whisky industry. The distillery is located on the Hobart waterfront and draws on Tasmanian barley, local peat from the highlands, and pristine mountain water. The Signature numbered series — Fire Trail, Devil's Storm, and Ruby Abyss — forms the distillery's global travel retail collection.

About this Spirits

Tasmania

Apart from being the most southerly wine region in Australia, Tasmania has among the coolest growing subregions with the potential to make distinctly different wines than in the rest of the country.

Most well known for cool-climate varietals like Pinot noir and Chardonnay (thus sparkling too), Sauvignon Blanc smaller plantings of Riesling, Cabernet and Pinot Gris (more commonly Pinot labelled Pinot Grigio)

Historically, Tasmania can lay claim to being the founder of both the Victorian and South Australian wine industries as William Henty sailed from Launceston to Portland (in Victoria) in 1834 and planted grape cuttings there. Though not conclusively proven, it's believed that John Hack planted vines in South Australia in 1837, closely followed in 1838 by John Reynell.

Warmer vintages (possibly attributable to global warming) has had positive effects on region's industry, allowing grapes in recent vintages to achieve full phenolic ripeness, making for vibrant wines that have been widely accepted as world class.

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