Hemsworth adds Hollywood gloss to Australian whisky

Hollywood star Chris Hemsworth is proving to be an active participant in Sydney-based Archie Rose Distilling Co, the company he now co-owns.

Hemsworth is playing a key role as the distillery unveils a whole new look, with a refreshed core whisky range and redesigned bottles inspired by the Australian provenance behind the whisky. 

Hemsworth has co-directed and co-produced a new short film for Archie Rose, starring alongside his brother Luke.

The film marks the next chapter for Archie Rose following Hemsworth's move into the business as co-owner earlier this year. 

You can view the short film on Chris Hemsworth’s YouTube channel and on the Archie Rose website. Clearly designed to expose the brand to global markets. 

Hemsworth has been closely involved in shaping the brand’s new identity and global creative direction, bringing his connection to the Australian landscape to a campaign with a distinctly local feel and a touch of humour.

Hemsworth and founder Will Edwards' range brings together two award-winning favourites, Single Malt Whisky and Straight Rye Malt Whisky, alongside Australian Original Whisky, a new addition to the core collection. 

The liquid and production methods behind the existing whiskies remain unchanged despite the new look. 

All three whiskies will be available at major retailers and independent bottle shops, as well as selected bars, restaurants and hotels across Australia.

“This new chapter stays true to what has always defined Archie Rose: making exceptional whisky in Australia, from Australian-grown ingredients, with a genuine sense of place,” says Edwards. 

“We’ve spent the last twelve years refining our whiskies and we now have a portfolio and brand identity that reflects our Australian-grown and -made heritage, while giving us a strong platform to introduce Australian whisky to more people around the world.”

Chris Hemsworth is clearly enjoying his involvement. 

“Archie Rose embodies the very best of Australia - from raw local ingredients to the incredible passion of the team behind the stills." he says. 

"I’ve been a fan of Archie Rose for years because, quite simply, they make brilliant whisky. The awards speak for themselves, but it’s the flavour and character of each expression that truly set them apart. 

"Unveiling these three whiskies with a look that reflects the richness of our landscape isn't just an exciting evolution; it’s Australian distilling at its absolute peak. I’m incredibly proud of what we’ve created and can’t wait for more people in Australia and around the world to discover them.”

I'll let you know what I think of the whiskies once they land. 

See www.archierose.com.au. 

Lark Master Distiller to depart after almost two decades

Chris Thomson, a driving force behind Lark whisky for almost two decades, is set to leave the Tasmanian distillery at the end of the year.

Thomson said the job he set out to achieve is complete and that he is excited about exploring new adventures.

The Master Distiller joined Lark in early 2007 as a young musician and went on to become what Lark CEO and managing director Stuart Gregor describes as the “beating heart and soul” of the company for more than half its existence.

In 2026, Thomson was named Master Distiller/Master Blender of the Year – Rest of the World at the World Whiskies Awards – Icons of Whisky, selected from a field spanning more than 40 whisky-producing nations.

“Almost 20 years ago, I set out with a pretty audacious ambition for what Lark could become," Thomson says. "Today, I feel like I’m standing on top of the mountain I set out to climb all those years ago.

"For almost as long, I’ve dreamed of creating a whisky brand of my own. But I always felt I couldn't do that until Lark's future was assured.

“I believe that point has now come.”

Thomson leaves following the creation and launch of Lark's new signature whiskies, the products he describes as his “life's work”, with the company now operating from its expanded Pontville distillery supported by an established whisky bank and an experienced production and whisky-making team.

“Lark has a product range of genuine international standard, the ability to scale and a whisky bank brimming with incredible whisky,” he said.

“More importantly, it has the people, systems, ambition and vision to become the whisky brand I always believed it could be."

Perhaps unusually for someone leaving after two decades, Thomson says one of the things he is proudest of is that Lark no longer needs him.

“In many ways, Lark has outgrown me and I'm incredibly proud of that." he said.

“Jake (Evans) is a better distiller. Josh (Wilson), Jodie (Dawe) and Nick (Walden) have taken the reins of the blending. Rick (Hoedjes) knows more about casks than I do. The systems and processes that once lived in people's heads are now mature, repeatable and scalable.

“There is an extraordinary group of people at Lark ready to carry it forward. And as for me? Well I am going to take a few months off over summer with the family and then begin the pursuit of my own whisky dream, or potentially, dreams! Stay tuned.”

Johnnie Walker goes full tilt with Sabrina Carpenter

There are innovations, there are collaborations and there are gimmicks.

The new Johnnie Walker x Sabrina Carpenter collaboration sounds very much on the gimmicky edge of the scale.

Not that the Diageo team behind the project cares. It is boasting about celebrating "bold creativity through a collectible new bottle inspired by the confident, unapologetic vibe of Sabrina's album, Man's Best Friend".

The puffery surrounds a new limited-edition Johnnie Walker Black Label bottle design created as part of the brand's ongoing collaboration with "global superstar Sabrina Carpenter".

Featuring details inspired by her new album "from a bespoke Sabrina blue colourway to playful dog paw motifs, the design blends the timeless character of Johnnie Walker Black Label with Sabrina's signature style".

The bottle marks the latest chapter in Johnnie Walker and Carpenter's multi-year partnership, "which brings together two cultural icons connected by a shared belief in progress".

I'm puzzled by both the crossover demographics and the blatant hype. 

AI tells me: "Sabrina Carpenter's core fanbase is predominantly female (around 65% to 75%) and consists largely of young adults aged 18 to 30, though she also draws a notable tween and teen audience".

"I adore creating little surprises for my fans, and this felt like such a cool way to bring the world of Man's Best Friend to life," Carpenter says .

"I love telling stories beyond music, so getting to put my own spin on something as iconic as the Johnnie Walker Black Label bottle was such a fun challenge. I can't wait for everyone to see all the little details."

The limited-edition Johnnie Walker Black Label Sabrina Carpenter bottle will be available in both 70cl and 75cl formats (40% ABV), with a recommended retail price in line with Johnnie Walker Black Label.

It is available in Britain now before rolling out across additional markets including Mexico, India, selected markets across Europe and Asia Pacific.

Hollywood star Hemsworth makes a spirited move

Actor and film producer Chris Hemsworth is now a co-owner of leading Australian spirits producer Archie Rose.

The former Home and Away and Thor actor has joined Archie Rose founder Will Edwards and his family with a shared ambition to take Australian whisky to the world.

Later this year, Archie Rose will launch three bespoke whiskies co-created with Hemsworth and made using 100% Australian-grown malts.

The range will launch nationally and, for the first time, in the United States, followed by Asia and New Zealand, before expanding into the UK and Europe in 2027.

As the largest independent distillery in the southern hemisphere, multiple award winner Archie Rose is aiming to put Australian whisky firmly on the global stage.

Founded in Sydney in 2014, Archie Rose has built an international reputation and Hemsworth has been a long-time admirer of the brand.

"I’ve been a fan of Archie Rose for a long time,” the Melbourne-born actor says.

“Wherever I am in the world, tasting an Archie Rose whisky immediately transports me right back home, to that feeling of sitting around a campfire in the Australian bush with my mates.

"Their ethos of only using Australian grown malts to produce flavour packed whiskies at their Sydney distillery is truly awesome. They’re a brilliant example of what Australia does best and I can’t wait to share that with the world.”

Edwards is delighted by the new investor.

"Our approach has always been about championing local ingredients to create spirits that taste truly Australian," he says.

"Having Chris join the business as a co-owner allows us to bring that ambition to the world. We aren't just making spirits; we are using Australia’s raw materials and ingenuity as the base for producing the world’s best whisky, gin and other spirits, telling the stories of the growers and the land beneath them."

For more info see archierose.com.au

Treat Dad to a Tassie wine and whisky dinner

Looking for a special Father's Day treat?

How about a trip to northern Tasmania for a culinary collaboration between Josef Chromy Wines and McHenry Distillery?

Chromy's delightful cellar door restaurant will host a wine and whisky north meets south degustation dinner on Friday, September 4.

Executive chef Nick Raitt is promising a bespoke menu that infuses Bill McHenry’s handcrafted spirits from the Tasman Peninsula with fine local produce augmented by vineyard views.

Throughout the evening guests will discover the Chromy winery kitchen’s farm-to-plate philosophy and hear directly from Bill McHenry as he shares the story behind one of Tasmania’s favourite distilleries.

This evening is designed as a showcase of the whole island, from the rugged Tasman Peninsula to the rolling hills of Relbia, 10 minutes south of Launceston.

What is being promised is "a night of exceptional food, fine spirits, great wine, and captivating stories".

I'd make a weekend of it, following up with some Tamar Valley tastings and a night or two in Launceston.

The event runs from 6pm and costs $180 per person (including the degustation, matched wines and cocktails). BOOK YOUR TABLE HERE

Dark Lark is a seasonal Tasmanian treat

Winter in Tasmania is long, cold and dark.

It's the perfect time, then, for the sixth seasonal release of No. 166 Dark Lark 2026.

The limited-release whisky is housed in a matte black 700mL bottle - a dark, moody exterior that houses a Tasmanian single malt.

It's a bit late, to be honest, in that it is promoted as signalling "the arrival of winter and the ritual that comes with it". It's also a bit behind the Dark Mofo festival.

Crafted by master sistiller Chris Thomson and the Lark team, this year’s expression is promoted as "leaning into deep indulgence: sticky figs, dark chocolate-covered cherries and espresso gelato, lifted by lemon shortbread and soft honey."

It sounds delicious. And it is. Rich with treacle characteristics and very smooth on the finish. Hard to stick at one glass. 

No.166 Dark Lank 2026 is available from today via larkdistillery.com and Hobart venues. The RRP is $150.

New whisky concept inspired by Sir Kenny Dalglish

Former Liverpool and Scotland striker Kenny Dalglish is the inspiration for a new whisky concept.

Distilllers Gordon & MacPhail have partnered with Sir Kenny for the inaugural release of a a venture called Vintage Moments.

The Elgin-based whisky producer will release the first collection in October 2026, with just 15 of Dalglish’s Vintage Moments by Gordon & MacPhail Whiskies box sets available to purchase.

The new initiative centres on creating bespoke collections of five ultra-rare single malt Scotch whiskies distilled in years that correspond with significant moments in an individual’s life, the drinks business reports.

Gordon & MacPhail said a small number of private clients will be given the opportunity each year to sample single malts and select five whiskies linked to pivotal years in their own personal histories.

Each whisky will hand-drawn from cask and bottled at cask strength, with Gordon & MacPhail describing each bottling as “the only expression of each particular single malt that will ever exist”.

To launch the concept, Gordon & MacPhail worked with Dalglish to curate five rare single malt Scotch whiskies distilled in years linked to landmark moments in his life.

Dalglish, who was born in 1951, is regarded as one of the greatest strikers in post-war British football and remains one of Celtic’s, Liverpool’s and Scotland’s most admired figures.

Image: Sir Kenny Dalglish, Gordon & MacPhail

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.

Noir Noir marks the Winter Solstice in style

 

While Hobart has the Dark Mofo winter festival, the Tamar Valley in the north of Tasmania has Noir Noir. 

Pinot noir, whisky and stargazing collide for a one-night-only celebration - on the longest night of the year - with Tamar Ridge and Turner Stillhouse returning with their annual Winter Solstice event, Noir Noir. 

To be held on Saturday, June 20, from 6-10pm at the Tamar Ridge cellar door, the event will showcase cool-climate pinot noir wines, newly released spirits, bonfires, live music and guided stargazing beneath the Southern Hemisphere sky.

Guests will gather around outdoor fire pits while tasting red wines from Tamar Ridge alongside spirits from Turner Stillhouse, including the distillery’s newest whisky release.

Throughout the evening, local astronomer Chris Arkless will guide guests through the winter sky, sharing stories of constellations, celestial movement and the significance of the Winter Solstice.

Tamar Ridge chief winemaker Tom Wallace says Noir Noir has become a much-loved winter tradition in the Tamar Valley. 

“There’s something incredibly special about Tasmania in winter; the darkness, the stillness, the cold air, the stars overhead," Wallace said. "Noir Noir brings all those elements together in a way that feels uniquely Tasmanian. 

“Pinot noir and whisky are both incredibly expressive drinks. They’re layered, textural and deeply connected to place, and this event gives people the chance to experience them in a completely different setting."

Tickets are $45 per person and include tastings of new-release wines and spirits, live music and stargazing session. 

Guests can also enhance their experience with an optional Southern Skies Tasmanian Cheese Box ($30), featuring water crackers, aged cheddar, truffled cheddar and soft fetta.

Tickets are available at tamarridge.com.au/events/noir-noir-winter-solstice

So you are serious about whisky?

Are you serious about whisky? 

Want to know more about distilling in Tasmania and the Lark success story? 

Lunching in time for the Easter long weekend, Lark Distilling has launched a range of ways of exploring the Lark range right on the Hobart waterfront. 

Open across the whole long weekend, LARK’s Cellar Door, located on Davey Street, is offering bookable tastings designed to bring Tasmania’s whisky story to life in an immersive way.

Visitors and local alike can book for Welcome to LARK, a concise, 45-minute guided tasting that traces Lark’s origins and evolution, featuring three museum release malts for $149 per person. Daily from 1pm | $149pp | Booking link here

If you are keen to splash out, Fuse Whisky Blending Experience is a premium, hands-on session where guests create their own bespoke Lark single malt. Guided by a whisky specialist, guests blend from unreleased cask samples to craft a personalised, cask-strength bottle to take home.
Daily from 3pm for $499 per person. Booking link here.

For evening plans, LARK’s dining space, The Still, has just launched a new extended menu. To celebrate, all online dinner bookings will receive a complimentary tasting of Lark's new Fire Trail whisky (it's a ripper), over the next two week. (Closed Good Friday and Easter Monday). Booking link here.

The Fire Trail is part of a new portfolio of four Tasmanian whisky expressions that are presented in re-imagined 700ml bottle with a new design that was this week awarded World’s Best Design at the World Whisky Awards 2026 Global Dinner. 

The Collection comprises Fire Trail (RRP $170), Devil’s Storm (RRP $200), Ruby Abyss (RRP $400), along with Cinder Forest (available in May, RRP $160). 

Check out larkdistillery.com. 

Peppina and Hellyers Road combine for a taste of Tasmania

One of Hobart's leading restaurants has teamed with one of Tasmania's top whisky distilleries for a one-off dinner to showcase the best of the Apple Isle. 

The Tasman Hotel’s Peppina Restaurant and chef Massimo Mele will combine with Hellyers Road Distillery to host Off the Press: Orchard & Oak, a celebration of single malt whisky and Tasmanian produce.

Mark in next Friday, March 27, at 7pm. 

At a cost of $160, guests will gather in the atmospheric Printing Room at Peppina (below) for a three-course menu by celebrity chef Massimo Mele, showcasing the Tasmanian launch of Hellyers Road's Peaches 20-year single cask release.

Menu highlights will include heirloom tomato crostinis, grilled prawns, potato gnocchi, dry-aged Angus sirloin steak, and a peach tart and amaretto crumble to finish. 

Along with the launch of the Peaches, whisky tastings paired with the food include a 12-year American Oak Single Malt Whisky and a Double Cask American & French Oak Single Malt Whisky.

Established in 1997, Hellyers Road Distillery is based in Burnie in north-west Tasmania. 

Should you be tempted, bookings are available here: 

https://www.sevenrooms.com/experiences/peppinahbalc/off-the-press-orchard-oak-4807792460873728

Lark celebrates and innovates

 

There was a double celebration at the Lark Distillery tasting room in Hobart this week with a function to welcome new CEO and managing director Stuart Gregor, and a sneak peek at an innovative new premium whisky range to be launched in April. 

The tasting room has been given a major makeover with some clubby chic spaces upstairs for private tastings and small groups, in addition to the downstairs area and the garden overlooking the Hobart waterfront. 

The Davey Street cellar door's newly refurbished spaces mark a new era for the home of the brand that started Tasmania's whisky boom. 

"It was so special to share the occasion with industry friends, long-standing partners, media and members of our extended whisky community," the Lark team said. 

Guests at the tasting facility can discover the full Lark collection, from signature expressions to rare venue exclusives, alongside guided tastings, masterclasses and a newly unveiled museum experience. 

The venue is open daily, 11am–7pm, at 14 Davey Street in downtown Hobart. 

Here are some images I took on the night, including one of founder Bill Lark with former Four Pillars founder Gregor.  

See https://larkdistillery.com/

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.”

Meet the first Australian whisky to be matured in amphorae

Wines have been matured in clay amphorae for thousands of years - and now whisky is being made the same way. 

Callington Mill is set to unveil a limited-release batch of Australia’s first Amphora Single Malt Whisky, available only via ballot. 

This 4,000-year-old technique is being revived for whisky production at Callington Mill in Tasmania. 

Crafted at the Oatlands distillery, the Amphora Single Malt Whisky has been rested in 350-litre amphorae for two years in the distillery’s ‘Serendipity Room’. 

The natural properties and shape of the amphorae work to gently refine the whisky, the catalyst for what the distillery says is "an unmatched smoothness and purity".

“We made sure when we started this amphora process two years ago that we picked a liquid worth the wait," says Callington Mill distiller Blair Whitehead. 

"It’s about letting the spirit speak for itself and seeing what character starts to shine through when you treat it with this kind of care. 

”The idea for our Amphora Single Malt came about naturally, really. We’re always exploring ways to honour tradition while pushing things forward. Amphorae have been used for thousands of years to soften and mature wines and spirits, so we thought 'why not apply that same thinking to our already expressive whiskies?' ”

This mature single malt whisky begins its journey in a blend of sherry, tokay, and brandy casks before being transferred into one of the three amphorae.

 

The Callington Mill Amphora Single Malt Whisky ballot is open at www.callingtonmilldistillery.com. 

Ballot winners will be drawn between 11-13.  Fewer than 1,000 bottles will be released at $199.

Hobart gets a new destination for whisky lovers

It's all change on the Hobart waterfront with award-winning Callington Mill Distillery setting up shop in the Macq01 building. 

The new lunch, dinner, and late-night-drinks destination seats 190 across two indoor spaces and a harbourside deck.

Callington Mill's Macq01 venue will be Monday-Sunday, offering whisky experiences all week long and into the night!

The Oatlands-based distillery has taken over the space that was formerly the Frogmore Creek Lounge and as of June 26 will offer Tasmanian whiskies, personalised bottles, and dining experiences to the heart of Hobart.

Guests can expect a line-up of Callington Mill whiskies and the drinks list will also feature wines from Frogmore Creek, beers, and a diverse range of cocktails, thoughtfully inspired by Callington Mill’s award-winning whisky and gin range (Poltergeist Gin).

 “I met Frogmore Creek’s CEO James [Skabo] over a dinner where he mentioned that they were looking for someone to take over their decade-long lease," says Callington Mill founder John Ibrahim. 

"We have a similar vision and ambition to put Tasmania on the map for wine and whisky lovers alike, so our goals aligned and we got to chatting about a heartfelt handover of Frogmore's iconic lounge.”

Whisky-curious drinkers can book the ‘Serendipity Experience’ - named after the subterranean room at the Oatlands distillery - where they can l taste, learn, create, and depart with a personalised signature bottle.

Callington Mill’s new Macq01 venue will continue the distillery’s commitment to Tasmanian produce and community, with all ingredients sourced from local growers and makers. 

The move aligns with the brand’s broader focus on sustainability and eco-agriculture, which has underpinned operations at its Oatlands home.

The Macq01 venue is located at 18 Hunter Street, Tasmania. Bookings can be made at callingtonmilldistillery.com, or by calling 0482 509 019 for venue bookings.

Anyone for a seriously aged whisky?

Glenfarclas, one of Scotland’s few remaining family-owned and managed distilleries, has this week announced the release of its oldest whisky to date.

Distilled on November 20,  1953, the Glenfarclas 70-Year-Old has been matured in the distillery’s traditional dunnage warehouses in Speyside. 

This release was laid down in first-fill sherry casks. The whisky has been overseen by six distillery managers over the past seventy years and will now be available to purchase internationally.

The 70-Year-Old is an exceptionally rare Glenfarclas. When it was distilled back in 1953, the malt barn would have been a hive of activity at the heart of the distillery, with barley being hand-turned on the malting floors. 

There will be only 262 bottles available globally.  

John Grant, chairman and fifth generation of the Grant family to have owned and run Glenfarclas distillery, said: 
"As chairman of a family-owned distillery I am committed to overseeing the production of our exceptional malt whisky, just as my forefathers did before me. 

“We take great pride in maintaining complete control over every aspect of production, preserving our time-honoured traditional methods - most notably, the use of direct-fired stills, which creates a robust and full-bodied spirit.

"Remarkably, this particular cask has been maturing almost as long as I’ve been alive. Releasing it now marks a true milestone.”

The new release is the oldest in the Glenfarclas Warehouse Series, surpassing the 30-, 35-, and 40-Year-Old expressions. 

Callum A. Fraser, distillery manager at Glenfarclas, is proud of the whisky. 

“This is true Glenfarclas and this expression captures the very DNA of the distillery, he said. “What we did 30 or 40 or even 70 years ago is very much what we still do today. The warehouses are still here, holding decades of stories in their walls. At the heart of it all, tradition remains key.

“This whisky has waited 70 years to be enjoyed. Through wars, the reign of a queen and now a king, the world has changed - but this spirit has endured, and it stands as a rare and timeless testament to patience and craft.”

The recommended retail price is £20,000 (UK). Ouch! 

Discover warming winter treats at Yalumba

Winter may have arrived but there is still a busy calendar for wine lovers at one of the Barossa's most popular destinations.

Yalumba's historic Wine Room is ready to welcome visitors indoors for a season of warmth, flavours and fine company.

The winter events begin with The Signature & Museum Release Tasting Lunch on Friday, June 14.

Held in the Signature Cellar, this is an intimate tasting experience hosted by former chief winemaker Louisa Rose.

Guests can enjoy a three-course lunch from Vintners Bar & Grill chef Peter Clarke with paired wines including the new release The Signature 2022 Cabernet Sauvignon & Shiraz along with a previews of the 2025 museum releases.

The SALA Festival at Yalumba runs in August.

South Australia’s Living Artists (SALA) will hold two exhibitions in the Wine Room.

First, the Vintners Art Prize - an annual collaboration with Vintners Bar & Grill - showcases local talent with artworks exploring themes of food, wine, and place. Open to residents and workers of the Barossa and Light Regional Council areas, entries close July 18, with the winner announced on July 23.

There will also be a solo showcase by Yalumba’s own Lisa Tekell. Inspired by Australian fauna and flora, Lisa’s finely detailed oil paintings are connected to the natural world.

Her works this year focus on native flowers in full bloom, as seen in her travels, and will be on 
display throughout the month. Book a wine tasting and explore these local works at the same time.

Winter Wine & Whisky at Yalumba will run on August 8-9 and is a mid-winter celebration of flavour, fire, and craft at Yalumba - including the release of a new Smith’s Angaston Whisky.

Guests can enjoy a guided tasting of the new limited-edition whisky along with a behind-the-scenes look at the Hill-Smith family's historic pot still and fistillery and live cooperage demonstrations with barrels being hand-charred for whisky maturation.

Acoustic music on the Terrace and a hearty fireside meal by Howard’s Fire will also be on offer.

Tickets include a glass of Yalumba wine, the whisky tasting, and a meal.

The Yalumba Wine Room is open daily 10am-5pm at 40 Eden Valley Road, Angaston.
Bookings recommended. www.yalumba.com

Tasmanian stargazing, wine and the Winter Solstice

Two of Tasmania’s leading drinks producers: Tamar Ridge and Turner Stillhouse are joining forces to host a one-off Winter Solstice stargazing event: NOIR NOIR.

This one-night-only event will take place at the Tamar Ridge cellar door on Saturday, June 21, from 6:30pm.  

The collaborators are inviting wine lovers, whisky drinkers and budding astronomers to sip, savour and stargaze under Tasmania’s bright winter sky - and be among the first to taste some new releases, including Tamar Ridge's 2023 Reserve Pinot Noir and Turner Stillhouse's inaugural whiskies, which includes Tasmania’s first ever Bourbon-style whisky: Rosevears Three Grain Whiskey and Rosevears Single Malt Whisky, matured in old Tamar Ridge pinot noir oak barrels. 

Guests at Tamar Ridge cellar door will be guided through a stargazing session by local astronomy expert Chris Arkless.

Arkless says the event will provide insights into Tasmania’s unique location in the Southern Hemisphere and the stellar beauty of Tasmania's night sky on the longest night of the year.

“Stargazing is a powerful way to connect with the natural world and ignite a sense of wonder. As we gather to celebrate the Winter Solstice with exquisite, locally made pinot noir and whisky, we will embark on a celestial journey, discovering the stars that have guided humanity for millennia.”

NOIR NOIR is being promoted as a “rare opportunity to connect the earthly pleasures of our Tasmanian landscape with the vastness of the universe”. 

Huddled around outdoor fire pits, guests will get a tasting of all new releases and can add the option of a cheese and charcuterie platter.

"NOIR NOIRis a chance to celebrate not only these two exciting new releases, but also theincredible natural beauty of Tasmania," said Tamar Ridge winemaker Tom Wallace.

"We're thrilled to partner with Turner Stillhouse to create a truly memorable night that showcases thebest of our cool-climate pinot noir and their exceptional new whisky, and to share the magic of a Tasmanian winter with our guests. 

Tickets for NOIR NOIR are $45 per person including a tasting of new releases, meeting Tamar Ridge winemakers, live music and stargazing session. Guests can add a cheese and charcuterie platter for $35 (for two people).

Tickets at tamarridge.rezdy.com/709946/noir-noir-winter-solstice.

Are you being dudded by your local pub?

Do you ever think that your local pub might be short-serving you when you order a glass of wine, or a shot of whisky?

Judging by a recent survey in England you might well have reason for concern.

More than half of alcoholic drinks served in Oxfordshire pubs were found to be undermeasured in a recent undercover operation by the Trading Standards Authority.

Despite mounting pressures on the hospitality industry, officials say customers are still being short-changed at many bars in the UK, the drinks business reported

The undercover operation, which assessed pubs and bars across the county set out to check whether alcoholic drinks were being served in legally required quantities.

More than half were found to be under the limit. Bbeer was discovered to be the alcoholic drink that was never underpoured by staff, perhaps because glasses are designed to be filled.

The news hits as hospitality businesses have navigated the year’s headwinds amid rising costs and nearly four in five of hospitality small business owners are feeling the effects of burnout.

Added to this, rising tax and business rate costs in the UK could force more than 70% of hospitality businesses to cut jobs, scale back investment, or reduce trading hours.

Despite these challenges, Trading Standards officers have still been cracking down and keeping a keen eye on drinks that don’t measure up.

The officials posed as members of the public and ordered alcoholic drinks at various establishments to check whether each was being served in the legally-required measures.

Of the drinks ordered, it was found that 12 out of 16 glasses of wine, or 75% of all drinks, were short pours. As well, one out of two shots of whisky were being served under the legal or advertised measure.

Image: Kapij Telwani, Scop.io