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

Tuesday 4th of December was a great day for the South Antipodean Branch of the Gillies Club, they are now the proud owners of a full cask of Bakery Hill Classic Malt Whisky.

On the 4th of December 2004 the entire Gillies Club met at the distillery and under supervision distilled their own malt. This culminated in the “Ceremonial Filling of the selected cask”, this done all members signed and dated the head.

In Australia spirit must be matured in oak for a minimum of 2 years and having just passed this milestone the club now owns real whisky which will continue to mature until thirst or curiosity takes over and the malt is bottled.

Whether its 42 degrees outside or below zero, the silent session either here or in Scotland is the time that distilleries lay dormant for a month or so. In Australia the task of distilling with steam boilers and stills is a little daunting for even the most hardy sole.

Funny how you try to keep a little obsession quiet and then one day it appears in the ‘Bulletin’ for all the world to read.

Eight years ago I insanely decided to import a left hand drive Austin Healey 3000 from the U.S. and spend a bit of time doing it up.

When purchased, the car was a real crock, a basket case, cost me an arm and a leg even in that condition but the obsession was off and running.

The point of no return was reached one Saturday with the car stripped down to every last nut and bolt spread from one side of my garage to the other. For accuracy please include under the house, down the sideway and in the kitchen. The good news was from this point the only way was up.