Bakery Hill offers you a truly exclusive opportunity to savour the most refined single cask, cask strength single malt whiskies available today. Unique in the whisky world, Bakery Hill handcraft their whiskies in Australia and produce a malt of outstanding character, consistency and detail, providing the ultimate whisky experience for even the most fastidious malt whisky drinker. Adhering strictly to a policy of single cask production at cask strength, so barrels are never blended and the truly unique nature of each barrel is maintained, meaning you will enjoy the malt at the same strength as it left the barrel in the distillery. Then add a splash of water, to enjoy it at the strength you prefer.
As with classic malts, Bakery Hill uses only malted barley from Tasmania, yeast and water to achieve its flavour and aroma. No caramel is added in order to enhance the appearance. Barrelling at Bakery Hill is done using select second fill American Oak Bourbon barrels. French Oak casks are also used for the production of the classic double wood style.
Rated 95 Points - Jim Murray’s Whisky Bible 2018
Best Small Distillery Whisky of the Year - Jim Murray’s Whisky Bible 2005
"Nose; enough citrus to start a vitamin C factory, beautifully refreshing with pulsating malts. Taste; salivating and fresh with continuous waves of young clean barley with not all the new make element completely lost. Finish; major complexity here as the oak inches itself in with vanilla sheen, but the malt refuses to fade. Balance, just so beautiful."- Jim Murray.
Tasting Note: Light translucent gold colour. Complex sweet nose with green apples, spiced honey and a hint of cider. The palate ramps from nutmeg through spiced honey to a firm cereal with malty richness. Smooth mouth filling finish leaving a warm glow.