Hobart gets a new whisky hotspot in time for Dark Mofo

Just in time for the Dark Mofo winter festival, Lark Distillery has launched a new whisky hot spot.

The Still - Lark's flagship whisky and cocktail bar - has been reimagined as GOTHAM at The Still.

Lark suits say the tasting room and lounge will retain its atmosphere, service, and exceptional spirits but as GOTHAM will have a "darker pulse".

Launching this week with a new food and cocktail menu, GOTHAM will showcase an "ultra high-performance sound system" from local acoustic designers Pitt & Giblin and a moody new ambience.

“GOTHAM is our invitation to locals and visitors alike to gather, pour something wicked, and stay under the spell," says Lark head of hospitality Dan Knight.

"It’s still Tasmanian at its core, and still driven by the Lark spirits that we love, injected with a mood and mischief that Hobart has been waiting for."

In keeping with GOTHAM’s distinctive new personality, chef Benjamin Co-Pavier’s menu is reminiscent of New York cocktail bars, featuring plates of shucked-to-order local oysters from Tasmanian Oyster Co., fried chicken, Robbins Island wagyu skewers, and a classic cheeseburger.

GOTHAM at The Still will host a number of regular events, including gin blending, live jazz every Wednesday evening (5:30-8:30pm), and a Happy Hour with a Lark twist.

GOTHAM at The Still at 30 Argyle Street, Hobart. Open Wednesday-Thursday, 3pm-late and Friday-Sunday, 1pm-late.

Cheers to the whisky pioneer handed Order of Australia honour

Bill Lark, the man who changed the Australian whisky industry forever, has been awarded ‘Member of the Order of Australia’ honours in the 2026 Australia Day Honours List.

Lark helped propel to Tasmania to global spirits prominence when he established the Lark Distillery with his wife Lyn, in Hobart in 1992.

Lark began his whisky journey in the late 1980s after a fishing trip with his Scottish father-in-law, who recognised echoes of his homeland in Tasmania’s landscape. 

He and his wife set out to overturn a 150-year-old law that had long barred commercial distillation in Tasmania.

After several years lobbying, he was successful and Tasmania is now a global hotspot for artisan beverages. 

Lark was recognised for his outstanding contribution to the Australian distilling community as well as the Tasmanian community.

Lark has led the way in shaping the Tasmanian and Australian whisky industry.

“I am genuinely humbled by receiving this award and feel immensely honoured to be recognised as a Member of the Order of Australia (AM)," he said. 

"I would like to take this opportunity to acknowledge the sharing and collegiality offered to me by the Scottish industry, a sentiment which is largely shared today throughout the industry in Australia. 

"Today our craft encompasses manufacturing, hospitality and tourism employing many people. I would also like to thank the many people across Australia who have helped make an amazing industry a reality.” 

Lark was the first Australian inducted into the World Whisky Hall of Fame in 2015 and he is also an inaugural inductee in the Australian Distillers Hall of Fame. He was also the founding president of the Australian Distillers Association in 2004.

He's a man who gets things done. 

Bill remains actively involved in the business and this past week travelled to Asia to launch the new range of Lark single malt whiskies in Malaysia and Singapore.

“Australian whisky owes almost everything to Bill Lark and this recognition could not be more richly deserved,” said Lark CEO Stuart Gregor.

“Bill has not only made the most incredible contribution to Tasmanian whisky but to the distilled spirits industry across Australia. His name is synonymous with great quality, integrity and imagination, and for what the New World of Whisky, with Tasmania at the forefront, can become.”

“The whole of the industry thanks Bill from the bottom of our glass.”

For more info see www.larkdistillery.com

Spirits wizard to lift Lark to new heights

When I was working as a feature writer at the Daily Telegraph in Sydney a few decades ago, one of the copy boys was a smart-as-a-whip young fellow clearly going places.

Stuart Gregor was his name - and he went places fast. From journalism to PR, where he founded the trendsetting Liquid Ideas company.

Then to the drinks business, where he co-founded Four Pillars and turned it into a globally recognised gin brand, then to Lark Distilling in Tasmania, where he was a non-executive director.

In between, he has been a former panellist on ABC's Gruen and regular media commentator and event host. He was president of the Australian Distillers Association (2014-2022) and a director of food rescue organization, OzHarvest for nine years.

So he's a bit of an over achiever.

Today, he was appointed CEO and MD of Lark, taking over from Sash Sharma at the end of the year. 

Lark chairman Domenic Panaccio said: “We are excited to have Stuart join as Lark’s next MD and CEO.

"Stuart already has a deep understanding of Lark through his role on our board and has been intimately involved in the re-stage of our brand as we embark on our exciting next chapter.

“Stuart combines deep category knowledge, proven entrepreneurial credentials, and global perspective with an unrivalled passion for Australian spirits. His leadership will accelerate Lark’s ambition to be recognised as a leader in new world whisky, while continuing to build on the exceptional legacy created under Satya’s stewardship.”

Gregor was predictably excited about the news, posting on his LinkedIn page.

“The opportunity to lead Lark is rare and exciting in the Australian distilling landscape and is the only one that would have attracted me back into the industry following the successful sale of Four Pillars to Lion," he said.

“I’m genuinely excited about the future of Lark. Sash and the team have built a solid foundation, and now is the perfect time to leverage our position, grow the business and spread the Lark story across the globe.

“We have Australia’s most iconic legacy in Bill and Lyn Lark, and one of the country’s finest and most creative distillers in Chris Thomson crafting some of the world’s best whiskies.

In addition, with the unique access to rare Seppeltsfield casks, our Tasmanian peat marsh and the whisky making super climate that Tasmania offers, we have everything we need to take this brand to new heights. I’m excited to lead Lark and the team for what will be an incredible period ahead.”

Hobart has a new home for lovers of fine whiskies

 

So you love whisky and other fine spirits?

You are heading for Hobart and wondering where you should visit to sample the best of Tasmania's fast-growing artisan distillery industry?

First stop should probably be the brand new The Still, a whisky bar that officially opened its doors last night in downtown Hobart - on the site of former star restaurant Franklin.

The Still is the latest whisky experience from Lark Whisky - the brand where Bill Lark solo kick-started the spirits boom in Tasmania.

The Still, at 30 Argyle Street, features whiskies from every distiller in Tasmania, as well as benchmarks from around the world.

Guests can pop in for a wee dram, or a range of tasting experiences in a cosy cocktail bar-style environment.

The Guided Whisky Tasting Experience ($79) will feature three unique single malt cask finishes, or guests can sample three different Lark whiskies for $38, or three local heroes for $53.

Or opt for a wine/beer cocktail; a Boilermaker, perhaps, or a Look no Ferneaux. The Old Fashioneds are a classic whisky-based cocktail.

And if you happen to have someone in your party who is not a whisky drinker, the wine list features star Tasmanian names including Apogee, Stefano Lubiana, Freycinet Vineyard, Havilah and Waterton Hall, among others.

There is also a good range of beers, ciders, bar snacks and gins.

The Still is home to a ‘Whisky Hall of Fame,’ as well the a dedicated tasting bar and whisky lounge.

The new venue showcase the state's finest whiskies, with 150 rare Tassie tipples available by the glass or bottle.

"The Still is a celebration of what makes the Tasmanian spirits industry one of the best in the world,” said Dan Knight, head of hospitality at Lark Distillery.

The Still is open 11am-9pm Sunday-Wednesday and 11am-midnight Thursday-Saturday

See larkdistillery.com/pages/the-still

A taste of Tasmania for Father's Day

Tasmania’s Lark Distilling Co. has unveiled a collection of bespoke gift sets, just in time for Father’s Day.

Whether Dad is a seasoned whisky-drinker, looking to experience something new or just a lover of Tasmanian tastes, there is a wide range of choices for Sunday, September 5. The collections start from $59.99.

Founded in 1992 by pioneer Bill Lark, next year Lark Distilling Co. will be celebrating its 30th anniversary. 

Lark Distilling houses a range of spirits headlined by its single malt whiskies, including the Classic Cask 43% and Cask Strength 58% and its unique blended-malt whisky, SYMPHONY No.1 (they are shouting, not me).

The distillery also produces a range of Fort Spotted gins and hand-crafted Tasmanian spirits and liqueurs. 

Earlier this year, Lark Distillery was named Australia’s first carbon-neutral distillery under the Australian Government’s Climate Active Program, meaning the activities associated with running Tasmania’s first distillery have no net negative impact on the climate.

Gift boxes will include a number of flagship and special-edition releases presented alongside a Glencairn whisky glass with a laser-etched Lark insignia.

 

Lark Distilling Co. gift sets are now available from larkdistillery.com/collections/gifts.