Bakery Hill Cask Strength Peated Malt
Peated Single Malt
Bakery Hill // Victoria, Australia
A mainland Australian whisky coming from Bayswater, Victoria, this distillery was the brainchild of David Baker, a former food scientist. A true "world whisky", the Peated Malt is made with UK imported malt, and matured in American oak ex-bourbon barrels. These casks used have a size of either 50L or 100L for increased contact area for a complex character, and as with all Bakery Hill Whiskies it is non-chill filtered. Note: Sold in 500 ml sized bottles. This is not currently available in the US.
Peated Single Malt100% malted barley from a single distillery. Dried with peat.
"The first smell from the whisky is that of an old mine-shaft, strong coal and mineral notes abundant. Old timbers surround these notes, and it descends into old books with light vanilla just at the edge and an after note of burnt wood. A viscous mouth-feel gives way to strong charcoal, and char grilled, salty peat. The finish is oily and medium, quickly evaporating and leaving remnants of fruit orchids, vanilla and soft smoke. "