You are currently browsing the Bakery Hill Distillery :: Australian Single Cask, Single Malt Whisky weblog archives for July, 2005.
On the 17th of June this year I received from Treasury a proposal to remove the necessity to mature new make spirit in wood before it can be called whisky, brandy or rum.
Currently a minimum period of 2 years maturation in wood is required before the spirit may be sold as any of these products. In Scotland the period is 3 years. Read more…
Hi malt enthusiasts, production continuous with Schooner barley to produce our unpeated malt whisky.
Our barley is grown in South Australia and shipped to Romsey which is about 80Km NW of Melbourne. It is in Romsey that my good friend Grant Powell Read more…
Bakery Hill Malt Whiskies to be on display at the 2nd Malt Whisky Convention.
It doesn’t seem two years since Bakery Hill Malts were showcased for the first time at Australia’s First Malt Whisky Convention. Read more…