Dark Lark
For the first time available in a 700ml bottle!
Dark Lark 2026 is the latest limited release celebrating Tasmania’s iconic Dark Mofo festival.
Matured in bourbon, port and sherry casks before a Muscat and PX finish, it offers a rich yet approachable profile that’s perfect for newcomers while delivering the complexity seasoned whisky drinkers will appreciate.
What makes Dark Lark particularly exciting behind the bar is its balance. The rich cask influence and natural sweetness make it incredibly approachable in cocktails, adding complexity without overpowering the other ingredients.
The notes of dark fruit, chocolate, and baking spice work beautifully with fortified wines, amari, and vermouths, making it a perfect choice for spirit-forward serves.
Whether used in a modern whisky cocktail, a twist on a Manhattan, or simply enjoyed neat, Dark Lark brings a level of depth and character that allows a cocktail to feel both elevated and memorable.
About Lark
Lark Distillery is more than one of Australia’s most awarded whisky producers, it’s the brand that ignited the modern Australian single malt movement.
Its story began in 1989 with a fishing trip to Lake Sorell in Tasmania. Bill Lark, the founder, and his Scottish father-in-law found themselves surrounded by the pristine and untouched beauty of the Tasmanian wilderness.
Inspired by the landscape, Bill posed a simple question:
Could the essence of this place be captured in a single malt whisky?
When Bill shared the idea with his wife Lyn, she embraced the vision immediately.
Together, they set out to achieve something that seemed almost impossible. At the time, Tasmania’s distillation laws, largely unchanged since 1839, made it extremely difficult for small producers to legally distil whisky.
Rather than accepting the status quo, Bill and Lyn challenged the outdated legislation, ultimately helping secure the changes needed to establish Tasmania’s first modern single malt distillery.
It was this pioneering effort that earned Bill the title of the “Godfather of Australian Whisky.”
In 1992, Lark Distillery officially opened its doors, becoming the first distillery to produce single malt spirit in Tasmania in more than 150 years.
Bill has often said that “it took the whole island to create LARK.”
From local farmers and suppliers to the wider Tasmanian community, the distillery was built on collaboration and a shared pioneering spirit.
That relationship remains central to the brand today, with Lark continuing to champion local producers, support the state’s whisky industry, and showcase Tasmania to whisky lovers from around the world.
Lark also embodies the philosophy of New World Whisky.
Produced far from the traditional whisky regions of Scotland, Ireland, and the United States, New World whiskies are defined not only by where they are made but also by their willingness to innovate. Lark proudly embraces both. While respecting traditional whisky-making techniques, the distillery continually explores creative cask maturation, unique flavour profiles, and bold limited releases that push the category forward.
The Cocktail
Today, we will be making a signature cocktail: The Nightjar.
Inspired by the classic Boulevardier, this serve has been designed to showcase Dark Lark at its best, allowing the whisky’s rich cask character, complexity, and unique flavour profile to truly shine.
Using wine-based ingredients such as vermouth, sherry, and a wine-based aperitif liqueur, this cocktail highlights the darker, bittersweet elements of Dark Lark while enhancing its aromatic depth and lingering finish.
Bringing it all together:
- Prep Your mixing glass: Start by adding 30ml of Dark Lark into your mixing glass. This will be the foundation of the cocktail, bringing rich notes of dark fruit, chocolate, and warming spice.
- Add the aperitif: Pour in 20ml of Mazzura Aperitivo. Its elegant bitterness and restrained sweetness add complexity, balancing the richness of Dark Lark while enhancing the deeper chocolate and dried fruit notes.
- Add the vermouth: Add 20ml of quality sweet vermouth — today, I’m using Cinzano 1757 Rosso. This brings additional layers of herbs, spice, and richness while helping to create a more rounded and complex cocktail.
- Add depth: Finish with 5ml (or one bar spoon) of Pedro Ximénez sherry. This amplifies the dessert-like cask influence from Dark Lark’s Muscat and PX finish while adding body and texture to the drink.
- Stir with ice: Add ice and stir until well chilled. This step brings all the flavours together while adding the perfect amount of dilution for a smooth, balanced serve.
- Strain and serve: Strain the cocktail over a large ice cube in a rocks glass.
- Garnish and enjoy: Express a fresh lemon peel over the drink and place it as a garnish. The citrus oils brighten the cocktail, cutting through the richness and creating a fresher, more elegant finish.
Why You’ll Love This Recipe
The Nightjar is a whisky cocktail that finds the perfect balance between richness and elegance. Dark Lark brings layers of lemon shortbread, dark chocolate, cherries, and sticky figs, while the vermouth, aperitif, and PX sherry work together to enhance those flavours without making the drink feel heavy or overly sweet.
Unlike many rich, spirit-forward cocktails, The Nightjar remains surprisingly approachable. The elegant bitterness from the aperitif adds structure, while the citrus oils from the lemon garnish lift the drink and keep it fresh. The result is a cocktail that feels refined, complex, and incredibly smooth.
While it works beautifully as a sophisticated aperitif, The Nightjar truly shines as an after-dinner serve. Its dessert-like notes make it a perfect companion for slow sipping, without becoming too intense or overwhelming.
Food-wise, it pairs exceptionally well with richer flavours such as aged cheeses, dark chocolate desserts, dried fruits, cured meats, or dishes with a touch of sweetness and spice. Think of it as the perfect bridge between a cocktail and a whisky nightcap.
Now it’s your turn to give this a try!
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