Lark Distilling Co has unveiled their most experimental single malt whisky to-date, Chinotto Cask II.
Built upon the foundations of award-winning 2021 Chinotto Cask, the 2022 Chinotto Cask brings an undeniable zest that is best shared and enjoyed with friends. Lark carefully seasoned whisky casks with handcrafted Coal Valley Chinotto to craft their most experimental and innovative release so far that is a wonderful marriage of Lark’s classic highland peat and the bittersweet, citrusy cola of a cool, refreshing Chinotto.
Lark’s Head Distiller Chris Thomson is excited to share Chinotto Cask II with the world.
“Big, bold, and full of life. I get so excited every time I taste this whisky because there is not another like it. I get to see people try this whisky for the first time and it brings me joy when I get to see their faces light up,” Mr Thompson said.
“Last year’s Chinotto release got a 95/100 -our second-highest score ever- at the World Whisky Awards and we hope this release is even better again.”
To bring the inspiration of Chinotto Cask II to life Lark has partnered with South Australian, Italian restaurant Fugazzi Bar & Dining Room who have created a special cocktail, the Chinotto Cask Manhattan, and a dessert of smoked chocolate mousse with salted macadamia featuring Chinotto Cask II that will feature on their menu for the entire month of April.
For those unable to make it to Fugazzi Bar & Dining Room in Adelaide during April the team have shared the exclusive recipe for the Chinotto Cask Manhattan that can be made at home:
Chinotto Cask Manhattan:
- 60ml Lark Chinotto Cask
- 15ml Sweet Vermouth
- 15ml Dry Vermouth 2 dashes of bitters Stirred down
- Flame Orange for garnish
Chinotto Cask II Cask Strength, RRP: 500ml $349.99, 100ml RRP $89.99 ABV: 60%
Limited release available from larkdistilling.com.
Tasting notes:
Nose: Blasts of burnt orange, toasted cinnamon andpeat smoke jump from the glass. Palate: Buttery crepes suzette, accompanied by intense smoky marmalade and grapefruit that dominate the moment.
Finish: Oily triple sec, earthy peat and dried apricots are moreish, wrapping up the experience in exquisite fashion.
