Each year, our Head Distiller carefully selects Tasmanian red wine casks filled with the jus used by local artisan patisserie Jean Pascal for making their renowned Christmas fruit mince pies. These fresh, festive casks are then emptied and transported to Lark Distilling Co. where they are filled with our own seasonal spirit. The result is Christmas in a glass: nutmeg, cinnamon and vanilla custard on the nose give way to gingerbread, citrus peel and liquid plum pudding with lashings of yuletide cheer.
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