Within the confines of Melbourne’s concrete wilds, where lattes steam and skyscrapers strut, a quiet mutiny bubbles away. No placards, no slogans, no storming of parliament—just a still house humming with purpose. This is Bakery Hill Distillery, a family-run fortress of craft, shaking its fist at the notion that whisky needs to be born in Scotland to be world-class.
Not unlike the Eureka Stockade—a historical standoff that sent ripples through Australia’s soul—Bakery Hill is a rallying cry for the bold.
Their arsenal?
Local barley, American oak, and a fiery determination to rewrite whisky’s rulebook.
Breaking Barrels and Boundaries
Enter David Baker, the distillery’s maverick maestro, and chemistry’s answer to the question no one dared to ask: Why not here?
Part Walter White, part Willy Wonka, Baker swapped test tubes for tasting notes, proving that the world’s best whisky could be distilled under Melbourne’s moody skies.
While Walter cooked meth, Baker cooked up a revolution, fueled by his determination to debunk the myth of Scotland’s divine monopoly on exceptional whisky. It’s not alchemy—it’s audacity. And like any great rebel, he didn’t just cross the line; he redrew it.
The Signature Range
At Bakery Hill, whisky isn’t just made—it’s orchestrated. Each bottle is a symphony, a complex fugue of flavors crafted with the precision of a Swiss watchmaker and the flair of a jazz musician.
Classic Malt Whisky
Picture a grand gala, where golden malt and toasted oak twirl gracefully, their steps synchronized under a chandelier dripping with notes of vanilla. As the orchestra plays, toffee and dried fruits join the dance, creating a warm, velvety crescendo that crescendos into a lingering encore—audacious, elegant, and utterly unforgettable. The kind of waltz where even the chandeliers applaud.
Peated Malt Whisky
Here rides the smoky renegade, spurs jangling and aura ablaze. It sweeps in with the swagger of a campfire cowboy, leaving trails of earthy peat and dark chocolate. A sly wink of brine cuts through the smokiness, like a sheriff calling your senses to duel—except this outlaw never loses, and you’re always the one coming back for another round.
Double Wood Whisky
Ah, the peacekeeper, the silver-tongued charmer in the whisky parliament. Two barrels broker an exquisite truce—vanilla’s soft whispers harmonize with caramel’s silky smoothness, while honeyed sweetness negotiates on the palate. Dried fruits add depth, leading to a finale so nuanced and persuasive, it practically hands you a velvet robe and asks you to sit and savor its wisdom.
Unleashing the Beast: Cask Strength Collection
For the bold-hearted and iron-livered, the Cask Strength Collection isn’t just whisky—it’s an extreme sport in a glass. Imagine skydiving without a parachute but landing on a cushion of caramel and spice. This is the spirit in its rawest, wildest form—no training wheels, no apologies, just pure, unbridled power that hits like a freight train and lingers like a victorious roar.
Every sip is a high-voltage thrill ride, a roller coaster of flavors that launches you through rich waves of oak, spice, and dried fruits, only to drop you into a freefall of fiery warmth. But don’t worry—it catches you at the end, wrapping you in a finish so smooth and knowing, it feels like a sly wink from a mischievous skydiving instructor.
This isn’t whisky for the faint-hearted. It’s for the fearless, the ones who chase storms and dance on the edge of 60% ABV with a devil-may-care grin. It’s whisky for those who look danger square in the eye and say, “Make mine a double.”
Bakery Hill's Blend expression: The Swiss Army Knife of Aussie Whisky
Ladies and gentlemen, meet your new “extra smooth” sidekick—the first-ever blend from Bakery Hill Distillery. Think of it as David Baker’s magnum opus of everyday sippers, where artistry meets approachability.
Crafted with a unique selection of Bakery Hill Single Malt whiskies married with pure Australian grain spirit, this beauty has been coddled in American Oak ex-bourbon casks for up to 10 years, emerging with the kind of finesse that earns silver medals (hello, 2024 Australian Distilled Spirits Awards) and a permanent spot on your bar cart.
On the nose, it’s a cheerful prelude—sweet, bright, and oaky, like sunshine filtering through a summer orchard. The palate is where things really get interesting: citrus zest dances with cereal grain complexity, all wrapped in a soft embrace of wood, fruit, and honey. It’s as if someone bottled the essence of “well put together” and delivered it at a rich 46% ABV.
But here’s the kicker—this isn’t just a whisky for sniffing and sipping. It’s your go-to utility player.
Feeling fancy? It’s flawless in a classic cocktail.
Thirsty on a sweltering summer day? Pour it over ice, top it with soda, and boom—instant highball magic.
Bakery Hill Blend is the whisky equivalent of the friend who’s always down for an adventure yet knows exactly how to charm your parents at dinner. Smooth, versatile, and quietly confident, it’s the blend you’ll want to toast with, tinker with, and turn to time and time again.
Blunderbuss Third Edition: The Peated Prodigy That Packs a Punch
The wait is over, whisky rebels—the Blunderbuss is back, and this time it’s here to rewrite the rulebook on collaboration whisky. The 2024 Third Edition takes everything you thought you knew about Bakery Hill’s bi-annual cult classic and adds a smoldering twist: peat.
Yes, you heard right—this is the first Blunderbuss made with Bakery Hill’s Peated Malt, and it’s nothing short of a flavor revolution.
Picture this: a whisky born from a six-year bromance between Bakery Hill Distillery and Footscray’s Hop Nation Brewery, where craftsmanship meets a touch of madness. It starts with Hop Nation’s legendary The Kalash Imperial Stout, aged in Bakery Hill whisky barrels until it’s dripping with rich, dark complexity. Then, those barrels are returned to their rightful home, where a 5-year-old Bakery Hill whisky spends two extra years soaking up the stout’s secrets.
The result? A whisky that doesn’t just dance on your palate—it stages a full-blown rock opera. Rich amber gold in appearance, not unlike liquid treasure. Pirates would fight over this.
Bouquet-wise, imagine standing on a windswept coast, the air heavy with honeyed leather and a curl of peat smoke. Add dried stone fruits, ripe banana, and a floral flourish of rose water, all kissed by the crisp elegance of chardonnay. This isn’t a nose—it’s an aromatic odyssey.
On the top of the mouth, caramel opens the show, smooth and confident, before roasted malt and dark chocolate take the spotlight. A tropical cameo of dried mango adds a sunny twist, while musk, sea salt, and cracked pepper keep things exciting. Honeycomb rounds it out, leaving your taste buds simultaneously stunned and smitten.
If whisky finishes were measured in miles, this one would win a marathon. Milk chocolate, pear, nougat, and butter-salted caramel linger like a song you can’t stop humming. It’s luxurious, endless, and unapologetically indulgent.
Eldorado Second Edition: A Treasure Worthy of a Map and a Legend
Every so often, a whisky emerges that feels less like a drink and more like a discovery. Eldorado Second Edition is Bakery Hill’s dazzling encore to their first Apera barrel-finished masterpiece.
The result is a whisky that walks the tightrope between opulence and drinkability. At 55% ABV, it’s as bold as a treasure hunt but smooth enough to share with your best shipmates—or savour solo in a captain’s chair. With amped-up sherry barrel intensity due to having spent 18 months in Seppeltsfield Barossa Valley Apera casks, counterpointed by oaky vanilla notes derived from 3 years in American oak ex-bourbon barrels, this little number is imbued with a complexity that unfurls sip by sip.
What tickles the nostrils sets the stage like a pirate’s treasure chest flung open. Waves of salted caramel and candied orange spill forth, followed by hints of ginger spice and a soft whisper of vanilla. And then, a rugged undertone of leather emerges, grounding the sweetness with a suave nod to its oak-forward origins. It’s a sensory tale that starts bold but leaves you leaning in for more.
Syrup takes the stage on the palate like the lead in a summer blockbuster, oozing a rich, silky sweetness that wraps around the tongue like the finest velvet. Then, strawberries and cream make a dazzling entrance, evoking memories of lazy picnics and indulgent desserts you’d never dare share. Next, green apples and grapes waltz in with a refreshing zing, sharp and crisp—like the unexpected plot twist you never saw coming but are thrilled by. Creamy vanilla and lavender float in gently, balancing out the boldness with the kind of soft, floral charm you’d expect from an old friend who knows just how to bring peace to a party.
And then, just when you think the show is over, sweet apricot takes a bow, delivering a bright, sunny crescendo that feels like a warm hug from the inside. It's fruity, it’s satisfying, and it lingers like the best finale.
As the flavours settle, the finish takes center stage, refusing to bow out too quickly. Sweet and savory notes swirl together, a melody of buttery richness and vibrant perfume. The mouthfeel is luxuriously viscous, and the lingering finale is like the closing credits of a film you wish would never end. Think milk chocolate, salted caramel, and nougat gently fading into memory—a farewell worthy of a standing ovation.
With just 345 individually numbered bottles available, accompanied with detailed production notes and a collector's tasting card, Eldorado Second Edition is the kind of whisky you buy now and brag about later.
Summa summarum, the next time someone tells you great whisky must come from Scotland, pour them a glass of Bakery Hill, and with a sly smile, say: “Try saying that again with this on your palate.”
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Words by AW.
Photos courtesy of Bakery Hill Distillery.