Bakery Hill

Production commenced using Australian Franklin Malt but due to supply and consistency problems with this variety, a decision was made to continue using the Australian Schooner barley for both the Classic and Double Wood single malt whiskies. Initial trials and production of the Peated Malt whisky were completed using imported malt from the UK. It is anticipated that later in 2005 several thousand litres of malt whisky will be produced using Australian peat. The results of this will not be available for three to four years. Barrelling at Bakery Hill is done using select American Oak ex Bourbon barrels. French Oak casks are also used for the production of a double wood style. The casks used have volumes of either 50L or 100L and due to the greater contact area for the new spirit in these barrels maturation takes place more quickly and gives the malt a wonderfully complex character.