In the 1990s Bill Lark lobbied the Australian Government to change laws barring small-batch distilleries from obtaining permits to produce whisky. After successfully lifting the restriction on a minimum still size of 2700 litres, Bill started to produce Australian Single Malt for the first time in over 150 years. Since then, Lark has gone from strength to strength- establishing the start of a flourishing Tasmanian whisky industry.
Lark whisky is similar in style to Scotch, however, they use Australian ingredients. Peat is harvested in the Tasmanian Highlands and used to smoke Australian barley. The whisky is then aged in oak casks from Australian wineries.