Bakery Hill reviews

Bakery Hill released their Classic Malt also at cask strength. This bottling has an ABV of no less than 60,5%, so I had best keep some water at hand.The nose starts rather closed and needs some time to…

For their Double Wood expression David Baker uses small bourbon casks and French wine cask for the second maturation. Judging by the color, it was a cask for white wine.The nose is honeysweet on nougat…

The Peated Malt from Bakery Hill also exists on cask strength. While they now use Australian peat, the first releases were actually created with peat from the UK. It’s one of those that I will be trying…

For a few years now, Bakery Hill releases a peated malt, making use of Australian peat. Their first releases were made with peat from the UK, though. This Peated Malt is one of the latter.Wet wood! That…

David Baker is the man behind the Bakery Hill Distillery in Australia. They use Australian ‘Schooner’ barley for the production of their single malt. This is their first expression: Bakery Hill Classic…

Matured in Tasmania with none of that artificial or industrialised behaviour this is a cask strength whisky enriched with peat* Nose: grassy, floral, smooth by any standard given the ABV, gentle earthy…

Two years ago Niek & Ilse came back from Australia with a couple of bottles from Bakery Hill in Victoria. They brought me back a couple of miniatures as well, including this Bakery Hill Peated Cask…

My wife and I, along with my brother and sister in law, had gone to a series of Australian whisky tastings at Helvetica. I was very excited as I'd recently tried quite a few of these whiskies at The…

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…