By Max Weber

Two Tasmanian producers – cider-maker Willie Smith's and Lark Distillery – have combined to bring a first to the Australian liquor market, a whisky-aged cider.

Willie Smith’s co-founder Sam Reid said that the collaboration was a long time in the making.

“The cider has been aged in Lark Distillery whisky barrels for seven months and was bottled three weeks ago. We have seen this happening in craft beer but never before in cider in Australia," he said.

"We are trying to expand people’s horizons with cider and learn from the growth of craft beer, which has offered loads of different styles and ways to enjoy it, which keeps the whole category interesting."

The whisky-aged cider has a strong Speyside palate of oak and apple. 

A limited release with only eight hundred and eighty eight bottles on sale, the Willie Smith’s Lark Distillery barrel-aged cider is 9.9 per cent ABV and retails at $60 for a 750mL bottle.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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