About the Distillery
Bakery Hill is a new malt whisky distillery in Victoria Australia situated in the Melbourne suburb of Bayswater. The distillery is rapidly developing a reputation as one of the finest single malt whisky distilleries in the world. Outstanding reviews have appeared in the Whisky Magazine, the Malt Whisky Year Book, Jim Murray’s Whisky Bible, Vogue Entertaining & Travel, The Bulletin and The Age (Epicure).
Jim Murray even awarded Bakery Hill Distillery the prestigious honour of “The Best Small Distillery of the Year.” 2005
Unique in the world of whisky, Bakery Hill handcraft their whiskies in Australia and produce a malt of outstanding character, consistancy and detail. Every distillation is a truly unique experience ensuring only the very best spirit is laid to rest in small oak casks in Bakery Hill’s own spirit store. The result of this process is that all the malts are unique single cask expressions which ensure a truly unforgettable experience. Bakery Hill produce five unique single malt whiskies. The Classic Malt using unpeated malt, brewed then double distilled and matured in American Oak Bourbon Casks. The Double Wood which also uses unpeated malt but is matured in both American Oak Bourbon and French Oak Casks. The Peated Malt using a lightly peated malt, brewed and finished in American Oak Bourbon Casks. More exclusive malts being the cask strength expressions of the Classic Malt CS and the Peated Malt CS.
Books which have reviewed the distillery
Whisky, The definitive World Guide – by Michael Jackson
101 Whiskies to Try Before You Die – by Ian Buxton
Great Whiskies – by Charles Maclean
The Malt Whisky File – by John Lamond and Robin Tuck; and
The Lore of Whisky – by Alice Parsons