This heavy-hitting collaboration barrel-aged stout with our mates in Tasmania at LARK Distillery is a masterclass in balance.

Aged in their famous Dark Lark whisky barrels for six months, the result was worth the wait.

Layers of sticky toffee, dark chocolate, and roasted malt crash straight into toasted oak, warming whisky heat, and that unmistakable barrel-aged depth.

It’s big, it’s bold, and it’s built for after-dark drinking on cold winter nights.