David Baker, a former biochemist, established Bakery Hill distillery in 1998. The first spirit was produced in 2000 with the first single malt whisky available in autumn 2003.
Unique in the whisky world, Bakery Hill handcraft their whiskies in Victoria, Australia and produce a malt of outstanding character, consistency and detail. Each bottle of Bakery Hill is drawn from a single cask. The barrels used have been broken down and rebuilt into 50 and 100 litre capacity casks to increase the ratio of wood to spirit contact.
“They are not just good by Australian standards, they’re good by any standards you’ll find worldwide. The balance of peat and liquid honey in the peaty version is without equal anywhere on the planet. We’re talking 90 points plus here. Great great whisky” (Dominic Roskrow – Editor, World Whisky Review)
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500 ml, 46% abv, Australia (Victoria)"Mouth filling, smooth and lingering, leaving a satisfying glow of inner warmth. Inspection of the glass reveal amazingly long luscious clinging beads of this superb malt whisky"
500 ml, 46% abv, Australia (Victoria)"Astonishingly long and complex finish, an exotic mix of experiences"
500 ml, 46% abv, Australia (Victoria)"Rounded, well finished, lingering to the very end"
500 ml, 60% abv, Australia (Victoria)"The finish is deep and enveloping with lingering malt richness"
500 ml, 60% abv, Australia (Victoria)"Immensely satisfying, well rounded and lingering. A mouth filling sensation, that remains long after the dram has departed"