‹Lark Cinder Forest No. 168, Port & Sherry Cask, 2026, 41.8%
Lark

Lark Cinder Forest No. 168, Port & Sherry Cask, 2026, 41.8%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 6
Average Score
N.A
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Description

Release No. 168 from Lark Distillery's Tasmanian single malt portfolio, released exclusively through Australian travel retail. Matured in a combination of first fill Seppeltsfield Tawny Port, Australian Pedro Ximénez, Apera Sherry and Muscadelle casks, finished in ex-Bourbon and American oak wine casks.

Change+0.0%
LatestSGD 263
HighSGD 263
LowSGD 263
SGD 363SGD 296SGD 230SGD 163Price (SGD)Observed dateAug 30Aug 30 - SGD 263 - Australian Whisky Auctions - Aug 30, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Australian Whisky AuctionsAuction Sold Price - Aug 30, 2026SGD 262.97
View historical records and sources (1)

Historical source records, not current purchase offers or a guaranteed market value. Fees, taxes and condition may differ.

Historical market records for Lark Cinder Forest No. 168, Port & Sherry Cask, 2026, 41.8%
DateAmountRecord typeSource
2026-08-30AUD 250Auction resultAustralian Whisky Auctions
Type
Single Malt Whisky
Region
Tasmania
Age
N.A
Vintage
N.A
Bottled
2026
ABV
41.8%
Volume
70cl
Distillery
Lark
Origin
Australia
Cask type
Port & Sherry
Bottling
Official Bottling
Peated
Unpeated
Single cask
No
Non-chill filtered
No
Cask origin
Seppeltsfield
Cask no.
N.A
Batch
N.A
PPM
N.A
Barley
Tasmania
Fermentation
N.A
Master distiller (bottling)
Chris Thomson
Master distiller (distillation)
N.A
Limited edition
No
Bottle count
N.A
Has box
Yes
Closure
Cork
Presentation
Cardboard Box
Series highlights
Lark Travel Retail Exclusive
Historical context
N.A
Special release
Travel Retail
Allocation
Global Travel Retail
Nose
Delicate poached nectarines glazed in acacia honey, toasted almonds, and a hint of sugared lemon crepes.
Palate
Sumptuous berry reduction swirled into chocolate, with brûlée vanilla custard and golden, butter-soaked shortbread.
Finish
Nougat with espresso in clotted cream, followed by a long-lingering jam of spiced dates.
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