June action in the distillery
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 has established his maltings. Grant is the only person to use the traditional floor malting technique and this together with his long association with the industry means he is able to produce a product that gives Bakery Hill its characteristic nose and flavour.
At this stage I expect to continue distilling unpeated malt until early July when I will change to peated malt.