Hailing from the oldest working distillery in Victoria, Bakery Hill Classic is itself also one of the older bottlings of Australian whisky available. Made with 100% Australian barley, this single malt whisky has been aged for up to eight years in former Jack Daniel’s Tennessee whiskey barrels. The result? A flavoursome dram that perfectly captures the distillery’s house-style.
Founded on the turn of the millennium, Bakery Hill sought to prove that terrific single malt whisky could be made right here in Australia. A bold ambition, yet one they have clearly satisfied with aplomb, becoming one of the most well respected distilleries in the country.
This whisky is made in the “Speyside Style”, with the distillery comparing it to the likes of Glenfiddich and Glenlivet. The emphasis here is on fruity, malty sweetness, with the result an approachable yet sophisticated dram.
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A wonderfully inviting nose, featuring aromas of orange rind, spiced cider, thick floral honey, green apples and dried mango. A core of crystalline barley sugar underpins it all.
Vivid, rather thick vanilla and orchard fruits arrive immediately, followed by nutmeg and ginger spice, alongside toffee, subtle orange rind and crisp oak.
Medium length, with a powerful malt note, and some lingering touches of oaky spice, caramelised apples, toffee, lemon rind and dark honey.
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