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Lark Distillery have done it again with their 3rd Annual Christmas Cask whisky release! This whisky was aged in Tasmanian red wine casks, which had been used by a local Tassie artisan patisserie to hold fruit jus for their mince pies. Does it get any more festive?
This release begins with Tasmanian red wine barrels that have been filled with Christmas mince pie filling! Once emptied, head distiller Chris Thompson carefully selects a small number of these festive casks and marries them with Lark's iconic spirit.
The Mince Pie jus is hand made by the artisans of Jean-Pascal Patisserie in Hobert to add notes of citrus peel, plum pudding and toffee sauce to the whisky. It really is the spirit of Christmas!
Celebratory cheers' to be had all around.
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Big and aromatic spice comes first, featuring clove, nutmeg and cinnamon. Dried citrus rinds mingle with the soft sweetness of stewed apples and vanilla custard.
Gingerbread notes provide gentle spice and warmth, while plum pudding adds rich comfort. There is everything you expect Christmas flavour-wise to round out the palate - candied orange peel, sticky toffee sauce and all.
The medium-long finish dries out the thick and rich palate with vivid spice, red wine tannins and polished oak.