Experience the essence of Australian whisky with Bakery Hill Classic Single Malt, a 500ml Speyside-style expression from North Bayswater, Victoria. Founded in 1999 by David Baker, Bakery Hill Distillery crafts this flagship whisky using Tasmanian malted barley, yeast, and water, with no added caramel for purity. Matured for up to 8 years in second-fill American Oak ex-bourbon barrels from Jack Daniels, it presents a light translucent gold hue. The nose offers a sweet, multi-layered bouquet of green apples, spiced honey, and a hint of cider, evolving into nutmeg and malty richness on the palate. The finish is smooth, mouth-filling, and lingering, leaving a satisfying warmth with luscious legs in the glass. A pioneer of Australian whisky, awarded Best Small Distillery of the Year by Jim Murray’s Whisky Bible 2005, this Classic is perfect for sipping neat or pairing with light desserts like apple tart.