About
Victoria's most decorated single malt — rich malt biscuit, vanilla cream, gentle oak and a warm, unhurried finish. No peat, no pretence.
Bakery Hill makes this Classic Single Malt from 100 per cent Australian malted barley at its Melbourne distillery. The spirit is milled, brewed and double distilled on site. Each cask matures separately for up to eight years in American oak ex-bourbon barrels before bottling.
Founder David Baker developed the whisky as Victoria's answer to a Speyside-style malt. Green apple, spiced honey and a hint of cider lead the nose. Nutmeg follows on the palate, with firm cereal and malty richness. The finish is smooth, lingering and warm. There is no peat in this bottling. Drink it neat to start, or add a little water to bring forward the fruit, honey and spice.
Producer note
Bakery Hill is a respected Victorian craft distillery, established in the late 1990s.
Structure
Picked on Stef's structure profile.
