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Explore Tasmania’s oldest single malt distillery on a 45-minute guided tour through restored 19th-century buildings, working stills and a tasting room. Learn about local barley, cool-climate maturation and leave with tastings and a cellar-door discount.
Explore Tasmania’s oldest single malt distillery on a 45-minute guided tour through restored 19th-century buildings, working stills and a tasting room. Learn about local barley, cool-climate maturation and leave with tastings and a cellar-door discount.
You step off the lane and the stone roofs and brick-lined yards of Pontville fold around you like a weathered book—cool air carrying faint malt and oak. The working whisky village at LARK Distillery spreads across restored buildings dating to the early 1800s; inside, steaming copper stills sit within the silence of a cellar that breathes its own history.
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Operated by Lark Distillery · Pontville, Tasmania
You step off the lane and the stone roofs and brick-lined yards of Pontville fold around you like a weathered book—cool air carrying faint malt and oak. The working whisky village at LARK Distillery spreads across restored buildings dating to the early 1800s; inside, steaming copper stills sit within the silence of a cellar that breathes its own history.
This 45-minute tour threads history with technique: the site’s stables and cooperage recall convict-era construction (some buildings from 1822), while modern mash tuns and copper pots show Tasmania’s small-batch single malt craft. Geology and climate matter here—the island’s cool, maritime air and soft water influence fermenting and maturation, and local barley and peat choices shape LARK’s flavor profile.
Culture in southern Tasmania tilts toward artisanal food and drink, with nearby wineries and heritage Richmond just a short drive away. Locals value provenance; many visits end with a bottle purchased at the cellar door and a chat about coopering and cask selection.
Practical guide: the tour runs about 45 minutes and includes three samples; book ahead on weekends and summer evenings. The site is wheelchair accessible but the distillery cellars are cooler—bring layers. All guests must be 18+ and carry photo ID. Small groups (up to 24) move between interpretive displays, the cooperage and tasting room; expect standing and short stair sections.
Leave time to stroll the grounds and ask staff about cellar aging and bottle releases—this is as much a lesson in place as in whisky.
Yes—Tasmanian and Australian law requires all tasting participants to be 18 or older; please bring valid photo ID.
The standard tour is about 45 minutes and includes a guided walk through the site plus three whisky samples and a 10% bottle discount at the cellar door.
Yes; the site is wheelchair accessible, though some historic areas may have slight level changes—contact the operator ahead for specific assistance.
Full refunds are available if you cancel at least 24 hours before the scheduled tour; cancellations within 24 hours are non-refundable.
Lark Distillery operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step off the lane and the stone roofs and brick-lined yards of Pontville fold around you like a weathered book—cool air carrying faint malt and oak. The working whisky village at LARK Distillery spreads across restored buildings dating to the early 1800s; inside, steaming copper stills sit within the silence of a cellar that breathes its own history.
You step off the lane and the stone roofs and brick-lined yards of Pontville fold around you like a weathered book—cool air carrying faint malt and oak. The working whisky village at LARK Distillery spreads across restored buildings dating to the early 1800s; inside, steaming copper stills sit within the silence of a cellar that breathes its own history.
This 45-minute tour threads history with technique: the site’s stables and cooperage recall convict-era construction (some buildings from 1822), while modern mash tuns and copper pots show Tasmania’s small-batch single malt craft. Geology and climate matter here—the island’s cool, maritime air and soft water influence fermenting and maturation, and local barley and peat choices shape LARK’s flavor profile.
Culture in southern Tasmania tilts toward artisanal food and drink, with nearby wineries and heritage Richmond just a short drive away. Locals value provenance; many visits end with a bottle purchased at the cellar door and a chat about coopering and cask selection.
Practical guide: the tour runs about 45 minutes and includes three samples; book ahead on weekends and summer evenings. The site is wheelchair accessible but the distillery cellars are cooler—bring layers. All guests must be 18+ and carry photo ID. Small groups (up to 24) move between interpretive displays, the cooperage and tasting room; expect standing and short stair sections.
Leave time to stroll the grounds and ask staff about cellar aging and bottle releases—this is as much a lesson in place as in whisky.