Lark Distilling Co will open a Hobart new bar in late spring, which will showcase the most impressive whiskies from all over Tasmania.

‘The Still’ as the venue will be called, is housed in the old Mercury Print Room in central Hobart will be broken into two main areas, with retail and tasting up front and an intimate whisky lounge at the rear. In addition The Still will be home to a huge collection of Tasmanian whiskies in Australia with over 150 local options available by the measure or to purchase by the bottle.

Dan Knight, Head of Hospitality at Lark Distillery Co says: “The Still will be an experience like no other.

“Whether you are newly curious or extremely passionate about the Tasmanian spirits community, this space will be the perfect jumping off point for your exploration into world-class, local whisky.

“Our flagship cellar door on Argyle Street Hobart will remain open for those who want to experience the full Lark stable, and as trailblazers of the local whisky scene, we’re excited to shine a spotlight on some other incredible drams from our home state over at The Still.”

A Melbourne-based perfumier will create a sensory engagement to the space, bringing a sense of olfactory wonder to the space as well as creating the most unique and engaging whisky tasting experience in Tasmania.

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

The venue’s crowning glory will be the original Lark Distillery Co copper still used by Bill Lark at the distillery’s original home on Davey Street. A nod to the history of both Lark and the Tasmanian whisky industry, this still was the template and inspiration for many of the 57 licenced distilleries operating in Tasmania today.

Andy Young

Andy joined Intermedia as Editor of TheShout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both TheShout and Bars and Clubs.

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