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 92 Points - Jim Murray’s Whisky Bible 2011
Best Small Distillery Whisky of the Year - Jim Murray’s Whisky Bible 2005
"Nose; some major citrus and grapes makes inroads into oaky alt. a wisp of smoke or my imagination. Taste, more of the same with a fruit cakey feel now, complete with a slight doughyness to the malt, big busy middle. Finish, long classy finish with some further length and weight. Balance, high class whisky high is class whisky wherever its made. Get it up to body temperature and marvel."- Jim Murray
Tasting Note: Burnished bronze colour. Nose: hint of apricot, coconut revealing golden syrup and plum pudding wrapped in a hint of cloves. Subdued palate, mouth filling with marmalade, nougat sweetness and oak. Rounded, well finished, lingering to the very end.