Peated Malt Cask Strength

A peated Single Malt from Bakery Hill Distillery, the studded star of the distillery’s oeuvre. Cumquat, toffee, fruit mince tart. Leather, bush smoke, fresh turned earth. To make this wonderful drink, the malted barley is “peated” in northern Scotland then brought back to Australia. It is a Highland style of peat, earthy, round, warming. Milling of the grain, brewing and distilling is then conducted in their Melbourne distillery, before maturing in American Oak ex-bourbon barrels from Jack Da...Read More...

A peated Single Malt from Bakery Hill Distillery, the studded star of the distillery’s oeuvre. Cumquat, toffee, fruit mince tart. Leather, bush smoke, fresh turned earth. To make this wonderful drink, the malted barley is “peated” in northern Scotland then brought back to Australia. It is a Highland style of peat, earthy, round, warming. Milling of the grain, brewing and distilling is then conducted in their Melbourne distillery, before maturing in American Oak ex-bourbon barrels from Jack Daniels for up to 8 years. Bakery Hill Distillery was established in 1999 by David Baker, a former food scientist in Bayswater, Melbourne. They are adamant about staying true to the authentic, single cask style. They don’t colour their whisky and avoid the use of anything other than malted barley, yeast, water, good barrels and time. 

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