A smoky, peated, ex-bourbon cask, single malt from mainland Australia’s oldest whisky distillery.
Founded in 1999, Bakery Hill Distillery is run by ex-High School chemistry teacher David and his son Andrew. Family run, small batch, with a focus on quality over quantity. It was established to prove a point – that great single malt whiskies could be made outside of Scotland, and specifically in Australia.
Bakery Hill buck the trend of many wine-cask driven Australian whiskies, favouring predominantly ex-bourbon barrels. These allow for a longer maturation, without the spirit becoming overwhelmed by the hot temperatures and cask influence.
About the Label
An ex-high school chemistry teacher turned distiller gave us the perfect opportunity to get a ‘Breaking Bad’ theme to this label.
We’ve set the scene in the Australian outback, and the Winnabago is full of casks. Founder David Baker has a spirit thief in his hand, and son Andrew is in the hazmat suit.
Andrew seems to be stamping on an old miner’s licence. It’s a historical reference to the Eureka Stockade in 1854 in a place called Bakery Hill.
Spoiler alert, the whisky isn’t blue…