Suffering from Dark Mofo FOMO? These benchmark Tasmanian drinks will almost make you feel like you’re there.
Tasmania in winter is dark and cold but so alive. Despite the early sunsets and chilly weather, our southern state doesn’t just lean into its unique Tassie winter, it properly celebrates it. Top of the list is Dark Mofo, Mona’s wintertime festival of arts, music, food, drinks and general good times that lights up the Hobart darkness.
From June 5 to 15, this year’s Dark Mofo is set to bring a mix of challenging, joyful and thought-provoking performances, like the staged head-on car smash of Crash Body, plus queer sound and dance performance Void, and an Australian-exclusive concert from goth rockers The Horrors. Dotted among the performances are celebrations of Tassie’s food and drinks scene, with more than 70 stalls setting up for the solstice banquet of Winter Feast and daily tipples at Dark Bar, among plenty more. Yeah, it’s gonna be good.
We get it, though – not everyone can make it to Hobart for Dark Mofo. Fortunately, plenty of the Apple Isle’s best drinks are easy to find and enjoy from home. So, even if you can’t get to Tassie, you can get among the winter revelry of Dark Mofo from the couch. Here are eight top drinks to choose from for a taste of Tasmania.
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1. Jansz Tasmania Premium Cuvée
2. Strelley Farm Pinot Noir
While the mainland is packed with famous regions and benchmark wines, Tassie has fast become synonymous with excellent pinot noir. And with wines like this guy from Strelley Farm, it’s easy to see why. Like with sparkling wine (which generally includes pinot noir, FYI), the cooler climate of Tasmania makes for a long, slow ripening period to bring the bright acidity that is the key to great pinot.
If you can’t visit the historic Coal River town of Richmond, grab a bottle of this local pinot noir instead – it’s loaded with juicy cherry and raspberry notes and rounded out by crisp acid that makes it a proper winner with winter faves like slow-cooked lamb shoulder or crispy-skinned duck breast.
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3. Lark Classic Cask Single Malt Australian Whisky
Is there another drinks producer as iconically Tasmanian as Lark? They call founder Bill Lark the godfather of Australian whisky, such is the man’s legacy, but it’s not like he’s resting on his laurels. Despite the distillery’s popularity, there’s still very much a small-batch quality mindset in drams like the Classic Cask single malt. This whisky uses local Tassie water and is fully aged in port and sherry barrels, and the Lark team then employ small casks for maximum flavour extraction.
The resulting whisky is silky smooth and packed with a mix of sweet butterscotch flavours, subtle fruit-and-spice notes and a bare hint of smoke to tie it all together. This is a whisky that’ll keep you warm in the cold, dark Hobart winter – ideally with something rich and salty like roast pork or a hunk of blue cheese.
4. Three Cuts Gin Distillers Release
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5. Willie Smith's Organic Apple Cider Cans
Cider has gone through a few makeovers in recent years, swinging between sweet and dry, soft and tannic, easy-drinking and complex. Willie Smith’s leans a little more to the dryer, complex side but it never loses sight of what a bloody good cider should be: drinkable and delicious.
Here, Tasmanian cider apples (this is the Apple Isle, guys) are pressed and fermented before hitting French oak barrels for that subtle tannin and complexity. It’s on the drier side and those crisp apple flavours are right upfront, making this cider a perfect partner for charred barbecue chicken thighs and pork chops (or pan-seared, if you’re not keen on the winter air).
6. Hartshorn Sheep Whey Vodka
What do you do if you’re a cheesemaker and you’re left with a whole bunch of whey? Well, most throw it out, but the team at Hartshorn (the same family that makes Grandvewe Cheeses) didn’t much fancy the waste. Instead, they use their leftover sheep’s whey to make vodka, and it’s a good thing they do, because Hartshorn spirits are delicious, textural and uniquely Tasmanian.
Being such a high-quality spirit, Hartshorn recommends serving this vodka straight and at room temp to get a sense of all the subtle flavours, which include a little sweetness and fruity notes. Serve it next to some sheep’s milk cheese, if you’ve got any, or otherwise make yourself a vodka Martini with a handful of quality olives alongside.
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7. Moo Brew Pale Ale
If Dark Mofo is the best winter idea to come out of Mona, Moo Brew is a close second. The artsy Hobart brewery is likewise a product of the eccentric mind of Mona founder David Walsh and, if you’re visiting the city for Dark Mofo, be sure to stop by its wildly decorated brewery bar, Manky Sally’s.
If, like us, you’re stuck on the mainland this winter, the second best option might be to grab yourself a few cans of Moo Brew Pale Ale and make the best of it. Put up some art, play some weird and wonderful albums, and enjoy what is a genuinely fantastic example of a classic pale ale – all floral and citrus flavours with a decent whack of malt to balance it all. Honestly, it’s the perfect match for a wintry night in with a big serve of crispy fish and chips.
8. Josef Chromy Estate Range Sauvignon Blanc
Sauvignon blanc doesn't always rate among Tassie’s best-known wines and, considering the glut of pinot noir, chardonnay, riesling and sparkling you’ll find, it’s almost understandable. Once you’ve had this savvy b from local legend Josef Chromy, though, Tasmania’s style will definitely be on your radar.
Again, this wine shows off the wondrous effect of the state’s cool climate. You get classic sauvignon blanc flavours like gooseberries and tropical lychees, but the whole thing is lifted by some seriously racy, mouthwatering acidity. It’s crisp, it’s clean, it’s vibrant and it’s a proper pairing with everything from creamy pasta to spicy fish tacos.
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