Bakery Hill Distillery is a leader in Australian whisky. Located in Victoria, this small distillery is known for making some of the best single malt whiskies outside Scotland.
David Baker, a former biochemist, started it in 1999. He believed great whisky could be made outside Scotland. His scientific background helped him carefully manage each step of production. This ensures a consistently high-quality product.
Quality starts with their ingredients. Bakery Hill picks the best malted barley. They use no peat to keep the flavour pure. They use soft, pure water from springs in Victoria's Central Highlands for mashing. This makes the spirit clear and untainted. This is perfect for the flavours added during maturation.
The distillery sticks to traditional methods. They use copper pot stills for distillation. The spirit ages in American Oak ex-bourbon barrels. This wood adds complexity. It gives notes of vanilla, caramel, and gentle spice. These complement the malt's natural sweetness.
Over the years, Bakery Hill has made different whiskies. Each has its own unique flavour. These range from the crisp and fruity Classic Malt to the rich Peated Malt. They bottle at cask strength. They add no colour or chill filtration. This keeps the full, rich tastes that define Bakery Hill whiskies.
Bakery Hill Distillery shows the spirit of innovation in Australian whisky. They mix traditional methods with new techniques and a focus on quality. Bakery Hill has made a name for itself. It has also helped raise the profile of Australian whiskies globally. It shows what passion, expertise, and a focus on excellence can do in the spirits world.