Meet the distillers
Kristy has been involved in the distilling industry for over 20 years, she learnt whisky making from her father, Bill Lark, the Godfather of the Australian distilling industry and the finesse of gin and liqueur production from her mother, Lyn. In 2016 Kristy the opportunity to open her own distillery, Killara, which is the first Australian distillery to be fully owned and operated by a second generation Australian distiller, and a female!! Located in the heart of the Coal Valley near the historic town of Richmond, Killara offers a paddock to bottle experience for whisky and gin lovers alike.
The passion her father has for the industry definitely rubbed off on Kristy as she is a huge advocate for not only the industry but specifically the women in the industry which is why she started the Australian Women in Distilling Association. AWDA is all about promoting and encouraging women in the distilling industry.
In 2019 Damian and Madeleine re-established, and enlarged, their original distillery. At the beginning of 2020 they began laying down Tassie’s first pot-still whisky casks, made from a mash bill containing both malted and unmalted barley, as well as oats. They are hoping that other Tassie distillers will catch on to ‘Tasmanian Pot Still Whisky’ and it will become a genuine category, combining everything that makes Tasmanian whisky great with this wonderful and complex whisky-production method from Ireland. The first casks are likely to be mature around mid-2022. In recent months Damian and Madeleine launched Bright Night Gin, a deep & complex tipple that they hope will appeal to a wide range of tastes.
Dean has worked as part of the team at Spring Bay Distillery for just over 2 years, happily working alongside Cam and Suzy Brett as well as our newest team member Hannah. Spring Bay Distillery’s approach to distilling is about working with the best local and Australian sourced ingredients to create a great consistent product that is always extremely drinkable.