Once upon a time, Australia did not make whisky, and everyone was very sad. Then one day in 1989 Taswegian Bill Lark, so the story goes, was on a fishing trip and the thought struck him: why didn't anyone make whisky in Tasmania? In 1998, the first Lark whisky was available to the public, launching the Australian whisky industry and making Lark Whisky a household name among whisky connoisseurs the world over.
Although you can't visit the world-famous Lark distillery in Hobart right now, you can experience the next best thing: a 500ml bottle of Lark's new Symphony No 1 blended malt and a vac-packed steak from Tasmania's gorgeous Cape Grim, delivered straight to your door. Included also: Tasmanian highland peat from Lark's own bog (yes, the one that provides the peat for the whisky) and wood chips from Lark's ex-whisky casks.
Cape Grim is to beef what Lark is to whisky: the best in the business. Perfect ingredients like that need to be handled perfectly, so the great man himself, Bill Lark, will present a Facebook Live event on Sunday, September 13, to teach you how to smoke your steak for maximum bliss. He'll be joined by Lark head distiller Chris Thomson, as well as Australian cricket team captain Tim Paine. The whisky, of course, doesn't need any intervention at all.
The package is a perfect gift for Father's Day, as well as being perfect for your daughter, your son, your best friend, your sister, your girlfriend, your mum or yourself. Anyone who enjoys whisky and beef will be beside themselves to receive this whisky and this beef.
The event falls on (hopefully) the last day of Melbourne's stage four restrictions, and we cannot think of a better way to say farewell to stage four. If only every day of these six weeks had included Lark whisky and Cape Grim beef, we'd never want to leave again.
The pack is $250.
