Bakery Hill Peated

Bakery hill is a small distillery Situated in Bayswater, Victoria, established in 1999 by David Baker a former food scientist. The distillery uses 100% malt to produce its whisky, they also state they do not use any Caramel colouring in any of their whiskies. their wash is produced in 1000L batches which is then traditionally double-distilled in a copper pot still. initial wash distillation, which takes on average about 8 hrs., produces a low wine which is at about 26% ABV, then the low wines produced from a number of wash distillations is collected and then re-distilled carefully to produce , new make spirit which is set aside for subsequent barrelling at 65% ABV. Barrelling at Bakery Hill is done using select American Oak ex Bourbon barrels,French Oak casks are also used for the production of their classic double wood style.

Bakery Hill uses small casks (volumes of either 50L or 100L ) and due to the greater contact area for the new spirit in these barrels aging occurs faster.

Nose: Biscuity With earthy peat underneath. Sweet and malty. Creamy some Damp wood. Sweet dough and lemon.

Palate: Welcome to peat land! Lots of it.earthy with malty notes too. tobacco leaves, and lovely creamy feel to it.Not medicinal at all. No tar. No coastal stuff over here. Biscuity and Spicy with pepper and chilly. Lots of dough too. Fresh bread sprinkled with chilly. I really like this one.

Finish: Cocoa. Malt and earthy peat.

A very enjoyable dram, I really liked the nose and palate, very different, but very very good in any standard. It’s a great malt. Would love to try the CS version, Should be even better. Australian malt rocks. Looking forward to trying more of that.