Feast of the Barrel 2: a night of whisky, beer and barbecue.
Celebrate the launch of the 2019 release of the Wolf of the Willows Lark Barrel-Aged Imperial Johnny Smoked Porter and Lark Distillery's The Wolf Release 2.0.
This event is inspired by The Barrel Exchange Project by Wolf of the Willows and Lark, who share a love of the unique and individual characteristics oak can impart on the contents of a barrel. (Read more about the melding of beer and spirits here.)
Lark barrels were individually chosen based on their unique sensory characteristics, emptied of Lark whisky, and sent across the Bass Strait to be filled with an imperial version of the Johnny Smoke Porter (JSP) then left to age. The result is a limited release Imperial Smoked Porter rich with whisky barrel-aged flavours.
The casks were emptied and returned back to Lark Distillery, where they were filled with a hand-selected Tasmanian single malt whisky. The result is The Wolf Release 2.0.
Now you can enjoy a three-course menu of BBQ that used wood staves from the barrels with matched drinks, including these two complex releases, and be guided by the original caretakers of the barrels.
- To start: Devilled eggs, sour onion, salted pig skin South Carolina BBQ hash croquette, pimento cheese
- Snack: Pig’s head and trotter “SPAM”, mustard fruit, ritz
- Mains: Smoked pork neck, fermented parsnip, brown butter endive Southern fried pork loin, green pepper slaw, peanuts, gravy Marinated carrots, farmhouse ranch, burnt onion Greens with preserved blueberry and lard vinaigrette
Fancy Hank’s, 1/79 Bourke Street Melbourne VIC 3000
Wednesday 24th July, 7pm – 10pm