Bakery Hill Peated Malt
Peated Single Malt
Bakery Hill // Victoria, Australia
Originally made with imported UK peat, the Bakery Hill Peated Malt is now made with Australian Peat (however, it is lightly-peated in the vein of a Speyside than an Islay peat). The wash is produced in 1000L batches, then traditionally double-distilled in a copper-pot still. Bakery Hill's firm belief that caramel dulls the real flavors of the whisky stays true here, with no coloring added to the peated malt. (Note: this is not currently available in the US.)
Peated Single Malt100% malted barley from a single distillery. Dried with peat.
"A damp morning after a bushfire delicately rises from the whisky, the tobacco-softened earth a wonderful afterthought on the first intake of breath. The few remaining embers glow softly and highlight small hints of vanilla, fudge, and caramel that are welcome bystanders. At the end there is another hint of fresh grass, although this whisky’s true strength is that smoldering fire. On the tongue, seaside salt is sprayed through atop burnt toast and vanilla beans; the rich smoke, earth and tobacco now joined by a slight hint of nutmeg. The finish is medium and beautifully soft, with prickly salt and cooling smoke running through it all. "