The Peated Malt, lightly peated, matured in American Oak ex-Bourbon Casks and then bottled at Cask Strength.
“Immensely satisfying, well rounded and lingering. A mouth filling sensation, that remains long after the dram has departed” Approx 60% abv
Nose : A rich subdued peat aroma combined with a natural leathery earthiness with overtones of kumquat and fruit mince tart. Sweet but not sickly.
Palate : The palette reveals a tobacco leaf earthiness with layer upon layer of complex smoky peat that lingers on the lips and palette demanding just one more sip.
Finish : Astonishingly long and complex, an exotic mix of experiences.
JIM MURRAY’S WHISKY BIBLE TASTING NOTES
Bakery Hill Peated Cask Strength 60%
Score 93/100
“A real mouthful of subtle, pulsating peats which have to battle through the sweet malt, young but extraordinary depth and charisma. Goes into overdrive, fabulously long with layer upon layer of encrusted peat that clings limpet-like to the roof of the mouth. The phenol levels here are quite stunning, but so too is the excellence of distillation. I found this cask in Bakery Hill’s warehouse last year and swooned, even queried its origins – so distillery Dave Baker bottled it! The good news is that I have tasted a cask or two similar to this at the distillery; there is more of this kind of brilliance to come over the years!”
‘Gold’ for Cask Strength Peated Malt – 2005 Malt Whisky Competition, Malt Whisky Society of Australia.
