LARK Distillery Channels Japanese Craftsmanship With Mizunara Batch 2 Whisky

• Tasmanian whisky producer LARK Distillery has unveiled the Mizunara Batch 2 single malt release.
• Made from 100 per cent Tasmanian barley, the limited-edition single malt is matured in small casks and finished in rare Japanese Mizunara oak.
• The LARK Distillery Japanese Mizunara Batch 2 is available from retailers starting on March 3 and is priced at AUD$1,000.

One of the best names in Tasmanian whisky (making it one of the best names in Australian whisky), LARK Distillery have just whipped up a fresh batch of something special. Inspired by founder Bill Lark’s journeys to Japan, Mizunara Batch 2 makes up part of the coveted Rare Cask series and combines techniques from two very different worlds. What begins with the distillery’s superlative single malt gets finished in Japanese Mizunara oak and takes on all the more complexity as a result. Score a bottle for a cool AUD$1,000 starting 3 March.

When it comes to signature cask maturation and unique production methods, this is far from LARK’s first rodeo. Not only does Mizunara Batch 2 arrive on the heels of a celebrated first batch, but it’s also preceded by Rare Cask releases such as the indulgent Tokay 100. That’s not to mention the distillery’s other seasonal single malts and limited edition ranges, proving time and again that they’re open to all kinds of possibilities and experiments. No matter what the release, however, whisky lovers can expect the highest tier of quality and distinction—that’s just the LARK way.

Meanwhile, you can’t get Mizunara Batch 2 without the rare Japanese Mizunara oak in which the whisky was finished. The story behind this oak is a journey unto itself, as Mizunara trees must reach at least 200 years of age before they can harvested as casks. Ultra-scarce by default, the wood’s unique grain structure imparts discernible influence upon the liquid, yielding notes of apple pie, creamy French vanilla slice, and sweet incense.

LARK’s glorious juice undergoes a journey of its own well before the final maturation program. The mash bill of 100 per cent Tasmanian barley arrives pre-malted at the Cambridge-based distillery, where it’s then smoked over the label’s own peat for extended periods of time. Next comes a seven-day fermentation process—longer than most—which reduces output but maximises flavour potential. Following two rounds of distillation, the whisky is aged for 5-7 years in small ex-bourbon barrels and then finished in Mizunara oak.

The taste of LARK’s newest Rare Cask release is every bit as incredible as its origins would suggest. Presented in a pale gold colour, the whisky opens on a sultry nose of pure Mizunara influence, meaning fresh-baked apple pie, vanilla pastry, creamy icing, and sweet incense. A buttery palate delivers fragrant oak spice and silky toffee at first blast, revealing mango pudding and candied citrus accents as it progresses. The finish is likewise deep and decadent, offering notes of Danish pastry and hints of sweet tobacco before sliding down the back of your tongue.

LARK describes Mizunara Batch 2 as “a luxurious fusion of Tasmanian purity and Japanese tradition” but we’re also going to call it just one heck of a delicious-sounding whisky. The post-malt smoking process and seven-day fermentation set the stage for a journey of true distinction and that’s before the liquid even arrives inside rare Mizunara oak. Bottled by hand, this single malt is limited in supply and priced at AUD$1,000. Here’s to the brilliant techniques and flavours that only a name like LARK can provide. Keep doing Australia proud!