The Still Whisky Bar to Launch in Hobart

Lark Distilling will officially unveil Australia’s largest collection of Tasmanian whiskies on Wednesday 8 December at a new bar in Hobart.

The Still describes itself as ‘a celebration of Tasmania’s whisky industry’ and will showcase and serve local whiskies from across the state within the old Mercury Print Room off Argyle Street.

Over 150 local options will be available by the measure and many for purchase by the bottle. Guests will be greeted by the Tasmanian whisky hall of fame upon entry, which celebrates the distilleries that have launched, championed and inspired the local community, including the Lark team.

“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.

 “Whether you’re a seasoned expert or newly curious, this incredible space will be the perfect jumping off point for your exploration into local whisky. The local whisky community has grown exponentially over the years and we’re proud to say Lark has played a key role in shaping it.”

The Still space is broken into two main areas, with retail and tasting up front and an intimate whisky lounge at the rear with handmade furniture made from locally-sourced timber by Hobart designer Scott Van Tuil.

The owners say that a Melbourne-based perfumier has ‘created a sensory engagement to the space’. Another features is the original Lark Distillery copper still used by Bill Lark at the distillery’s original home on Davey Street. It’s a nod to the history of both Lark and the Tasmanian whisky industry as this still was the inspiration for many of the 57 licenced distilleries operating in Tasmania today.

The Still has been conceived as a full-service venue, offering retail and tasting experience as well as bar service. Alongside the whisky experiences, visitors can also explore an extensive wine list, beer selection and cocktail list curated bartenders Niall Maurici and Campbell Nicol.

Over the past 30 years, Tasmania has seen significant growth in the distilling industry, stemming from Lark founder and the godfather of Australian whisky Bill Lark’s vision.

In 1989 he and wife Lyn saw the potential to produce a rich, local single malt whisky in pristine Tasmanian conditions and serve a modern, thriving community of whisky lovers around the country.

By:Tasmanian Times

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