Australian Single Malt Whisky Tasting (Part 2), The Oak Barrel, Sydney 17 January 2020, Whisky #6 Nose: Peat smoke, caramel, honeyed citrus. A vegetal note in the background that is reminiscent of some Scottish peated whiskies. Palate: Smoke on the arrival together with sweet earthy citrus and salty caramel notes. The development is warm and focuses more on cereal and malt flavours, however in time smoke re-asserts itself and finds balance with the sweet notes. The texture is creamy and the smoke is gently omnipresent like a soft light blanket. Finish: Medium/long. A little oak, some sweet notes and mild peat smoke on the aftertaste. Although it has the statement “defiantly peated” on the label and was apparently produced at 45ppm level, this is a mild and elegant smoky whisky and no simple peat monster. It reminded me just a little of Laphroaig Select, but without any medicinal notes and with greater earthy sweetness. There’s also a slight similarity to some aspects of Longrow, which is no bad thing. However, first and foremost this has the typical Bakery Hill character. It’s a showcase variant of their new-make spirit but it still highlights the distillery’s signature profile of dry cereal with a touch of honey. Aged for 7-8 years in ex-bourbon barrels, which is relatively long for an Australian whisky, this is one of the better Bakery Hill expressions I've tasted. “Very Good” : 85/100 (4 stars)