Bakery Hill Distillery :: Australian Single Cask, Single Malt Whisky

Since operations commenced 1999, ( my doesn’t time fly) we have been using the facilities of the Mountain Goat Brewery in Richmond.

As popularity grew for both Bakery Hills malt whiskies and Mountain Goats beers it was inevitable that eventually we would have to produce our own wash.

A number of manufacturers were approached for input and as a result a system was chosen be which will be capable of producing wash in the volumes we require.
At this stage a mash tun, a kettle and two fermenters have been ordered and we anticipate delivery within 8 weeks.

Once the system have been commissioned we will ramp up production hopefully to enable us to mount a half decent marketing campaign in the future.

Yes, after nearly 12 months of campaigning the treasury has reversed its previous decision to abolish the requirement of a minimum of two years wood maturation before spirit may be called whisky, brandy or rum.

This turn about was the result of months of intense lobbying by the individual distilleries, the Australian distillers association and the public.

Consumers can be assured that any Australian sprit labeled Whisky, Brandy or Rum has been fully matured in wood for a minimum of two years. As a consequence of this, any spirit imported from overseas must also abide by this requirement. Read more…