The Tasman links with local drink producers

 

Full marks to the Tasman Hotel in Hobart for championing and showcasing local Tasmanian products.

The Tasman, a Marriott Luxury Collection Hotel, has just announced exclusive partnership with two of the Apple Isle's high-profile beverage producers: distillers Lark and wine producers Two Tonne Tasmania. 

Hobart-based Lark is home to Tasmania's first single malt whisky and is Australia’s first certified carbon neutral distillery. The Lark team has created The Docks Lark Single Malt Whisky exclusively for the hotel.

“The Lark Single Malt Whisky was matured in ex-port casks, then finished in muscat casks, offering a cosy and heart-warming dram with just a touch of the unexpected," says Jodie Dawe, Lark's senior distiller. 

"The result is akin to running into a charismatic old friend and realising that your night will now be long and filled with whisky and tales, equal parts familiar and fantastic." 

Jodie has a way with words. 

“At the heart of Lark is community, people and place, and the opportunity to share this with The Tasman, just metres away from Lark's first distillery in the heart of Hobart, was the perfect collaboration," says Jason Whalley, Lark's head of marketing. 

"Both partners share a passion for authentic local culture, championing community artisans and unearthing the stories behind the island’s most celebrated talent, spotlighting the importance of the island for both global and domestic luxury travellers."

Lark Distilling also has a personal connection with the legacy of The Tasman site, as Bill and Lyn Lark, co-founders of Lark, used to work in the former Lands Building that now houses The Tasman. 

Ricky Evans, meanwhile, sources fruit from the Tamar Valley, East Coast and southern Tasmania for his Two Tonne ranges. 

He has created a sub-regional pinot noir blend specially curated for The Tasman, drawing on a smaller barrel selection of Tamar Valley fruit. 

"This exciting partnership embodies the very best of a small producer teaming up with a reputable hotel brand, making local Tasmanian wine-making accessible,” Evans says. 

The Docks Lark Single Malt Whisky and Two Tonne Tasman Pinot Noir will each be presented with a unique co-branded design, incorporating The Tasman’s rope graphic – a nod to the hotel’s nautical history. 

Hotel guests will also have exclusive access to both cellar doors - "an extension of the hotel’s commitment to showcasing the epicurean experiences that make Tasmania unique".

This partnerships are the first of many between The Tasman and a network of local Tasmanian producers. 

See www.thetasmanhobart.com.