Bakery Hill Cask Strength Classic Single Malt

Nose: Sharp, cereal-forward with emerging fruity and floral notes. Initially spirited, but this quickly dissipates. As it rests, it develops a solid toasted-cereal and sweet malt character. Hints of fennel or anise and a trace of vanilla are present. Some earthy aromas appear after a few minutes, along with evidence of very fine oak casks. A slight whisper of peat is present, but it doesn't contribute smoke; rather, it enhances the earthy and leathery qualities. Palate: A rich, oily, creamy, very malty, full-flavored, and mouthwatering arrival. A significant shift occurs as a wave of malt extract washes over the palate, accompanied by pleasant baking spices, dried fruit, chewing tobacco, and leather. Delicious. The texture is oily, creamy, and enveloping. Finish: Medium to long. Semi-sweet malt lingers in the aftertaste. This is my initial experience with the cask-strength version of Bakery Hill's NAS "Classic Malt," and I strongly recommend bypassing the standard bottling entirely and going straight for this expression. This is as outstanding as the regular version is, well, regular. It accepts water well; a small addition doesn't detract, merely offering a different perspective. It becomes slightly dustier and sweeter. However, it's so easily enjoyed neat that I suggest trying it that way. Despite being 60.5% ABV, there's barely any ethanol on the palate and no harsh heat, and the intensity of malty flavors is very pleasing. This is a skillfully crafted spirit, and I'm starting to understand Bakery Hill's esteemed reputation among local whisky aficionados. If you're interested in trying Australian whisky and can find this, it's worth the price, although it is indeed very expensive. Expect to pay around US$160 for a 500ml bottle.

It was interesting speaking with someone who started his whiskey journey nearly two decades ago. He had a 1000-liter still custom-built many years back. They cannot meet current demand and are planning to acquire larger equipment and move to a bigger location near the city in Kensington in approximately [time]. They previously supplied Europe but now have more than enough demand from Australia alone. Regardless, this dram was impressive for its 60% ABV. It did not require any water, but a few drops enhanced it further. Similar to the 46% version but with a richer flavor concentration and less green apple, more malt.

Here's the top offering from the distillery in Bayswater. An amazing nose – enhanced rich honey-glazed raisins and dried apricots. It follows with an oily palate, quite similar to Redbreast Cask Strength. Much more elegant, bold, and intense apple-pear flavor than its regular bottling. And the finish? Long. Lingering. A warming ripe banana and caramel apple finish. For a peat-lover and non-Speyside drinker to say this... well done, Bakery Hill.

The flavors simply say yes!