Bakery Hill Single Malt Whisky is an embodiment of the Australian Spirit - One of individuality, complexity and strength. It's very name is synonymous with an uprising that helped define the nation's character, The Eureka Stockade.
As with all classic malt whiskies, Bakery Hill uses only malted barley, yeast and water to achieve its flavour and aroma, and remains true to the authentic 'single cask' style.
Yet unlike many other single malts, no caramel is added to enhance the appearance, as we believe its addition would dull the exceptionally fine flavour and diminish your enjoyment.
So be reassured, every bottle of Bakery Hill is made according to the finest traditions, with a hint of the early goldfields' spirit.
Production commenced using Australian Franklin Malt but due to supply and consistency problems with this variety, a decision was made to continue using the Australian Schooner barley for both the Classic and Double Wood single malt whiskies. Production of the Peated Malt whisky is completed using imported malt from the UK.
Wash is produced in 1000L batches which is then traditionally double-distilled in a copper pot still. All the spirit produced then passes through a locked spirit safe.
The initial wash distillation, which takes on average about 8 hrs, depending on the charge size and wash temperature, produces a low wine which is at about 26% alcohol by volume (ABV).
The low wines produced from wash distillations are collected and then carefully re-distilled to produce a wonderfully complex new make spirit, which is set aside for subsequent barrelling at 65% ABV.
Barrelling at Bakery Hill is done using select American Oak ex Bourbon barrels. French Oak casks are also used for the production of our Double Wood style.
The casks we use have volumes of either 50L, 100L or 200L and due to the greater contact area for the new spirit in these barrels we find maturation takes place more quickly and gives the malt a wonderfully complex character.
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