14 Davey St, Hobart
Tasmania’s first attempt at whisky was in 1822 when the Sorell Distillery opened on the banks of the Hobart Rivulet. Sixteen more distilleries opened soon after.
Tasmania is ideal for whisky producers. The state was a large producer of barley, intended to be used for bread to feed Sydney and the rest of the colonies.
However, in 1838 things changed. Lady Jane Franklin proclaimed that “I would prefer barley be fed to pigs than it be used to turn men into swine.” Her Husband, Governor John Franklin, quickly outlawed the distilling of spirits in Tasmania.
In 1992 Bill Lark began to inquire about obtaining a distillation license. This led to the antiquated distillation laws being amended, and Bill went on to open Lark Distillery.
Lark Cellar Door is in the city centre, near Franklin Wharf. It’s easy to walk to while exploring the city.