 |
 |
 |
 |
 |
 |
 |
 |
 |
||
|
||||||||||
|
|
|
|
|
|
|
|
|
||
|
||||||||||
We speak with Bill Lark, founder and head distiller of Hobart’s Lark Whisky Distillery
THE BEST WAY TO START WITH WHISKY?
For your first dram, add just one ice cube to the malt. This allows the whisky to cool just a little and the slow melting of the ice gently dilutes the whisky, opening up those hidden, delicate flavours.
Q YOUR FAVOURITE WHISKY COCKTAIL?
I often like to finish the work day with a whisky Old Fashioned. And then I might just have another!
Q CAN WHISKY BE PAIRED WITH FOOD?
Oh, yes. Typically a seafood entrée such as crispy skin Tasmanian Atlantic salmon can be matched beautifully with a Highland Park 12 year old, a whisky influenced by the winds off the North Sea and sharpened with notes of heathery honey.
Lark Distillery, 14 Davey St, Hobart, tel: +61 (0)3 6231 9088
Bookmark This Post
