Bakery Hill Cask Strength Classic Single Malt
more fruity
Bakery Hill Double Wood Single Malt
Single Malt
Bakery Hill // Victoria, Australia
Another expression from the Bayswater, the Bakery Hill Double Wood is a welcome addition to the Bakery Hill range. Made with Tasmanian barley, the Double is first matured in an American ex-bourbon cask, then in a French oak barrel.
These casks are either 50L or 100L, giving a higher whisky to surface ratio, with this increased contact leading to some interesting effects in the whisky. No caramel has been added for coloring, and the whisky is non-chill-filtered.
Another expression from the Bayswater, the Bakery Hill Double Wood is a welcome addition to the Bakery Hill range. Made with Tasmanian barley, the Double is first matured in an American ex-bourbon cask, then in a French oak barrel. These casks are either 50L or 100L, giving a higher whisky to surface ratio, with this increased contact leading to some interesting effects in the whisky. No caramel has been added for coloring, and the whisky is non-chill-filtered.
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ageNAS
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Cost
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abv46.0
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Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
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Cask Typeex-bourbon, finished in French oak
Tasting Notes
"Tobacco-wrapped leather holds in place golden syrup running over with coconut and plums. A smoky bonfire finishes this off with a satisfying addition of slightly burnt sugar. Once on the tongue, however, the bonfire smoke is viscous and suffocates the other tastes, burning away what little sweetness is left, with subdued orange and nougat in the back. The finish is short, bitter, and prickly and without the original sweetness glimpsed at the beginning. "
Added by
Marcus Parmenter
Score
82