Willie Smith and Lark Distillery in Tasmania have released a Whisky Aged Special Reserve Apple Cider in time for Christmas.

This is not the first time these two popular producers have joined forces, in fact, many may mistake the new bottle for its Barrel Aged Cider, which launched earlier this year in April. Their collaborative releases keep proving so popular with consumers that they are continuing to test the forces of distilling and cider making methods paired together.

Effectively, the new limited edition cider has been made in the same way as the Barrel Aged Cider, but there’s an added twist this time around with the cider bottle fermented and then aged on yeast lees for a further 12 months.

This, according to Head Cidermaker at Willie Smith, Dr. Tim Jones, gives it added complexity.

“After two years of Lark Whisky Barrel Aged Cider releases, we were super keen to add bottle fermentation to the equation to build further complexity into the product. This release shows balanced, slightly restrained whisky notes integrated with bottle fermented complexity while maintaining fresh cider characters,” Jones explained.

Prior to bottle fermentation, Willie Smiths cider was aged in Lark Distillery whisky barrels for between seven and 12 months to give it a toasty complexity and layers of cider of whisky flavours – something scrumptious for the festive season!

Willie Smith recommends rolling the bottle before serving to increase “the cloudy, creamy, natural cider” inside.

About the collaboration, Jones added, “We have already released two Lark whisky barrel-aged cider vintages and we felt that a bottle aged reserve release was a natural step in the evolution of the cider that would add further depth, texture, and complexity. The warmth and softness of this cider is so enjoyable, pairing it with mature cheese takes it to another level!”

There are 700 bottles available of the Special Reserve Whisky Aged Cider and each retails for $50.

A 750 bottle has 9.7% ABV.

Contact Willie Smiths for orders and more information.