In the increasingly-crowded shelf space for Australian whisky (as well as the crowded column space for Australian whisky articles!), a degree of “categorisation” needs to be applied if one is to consider the now-wide spectrum of the Australian whisky industry. There are the new distilleries, the big distilleries, the small distilleries, the hobby distilleries, and there are the very commercial distilleries. And there’s also the “old” distilleries. Old is perhaps an ironic term to use in a modern industry that’s barely 35 years old, but of the handful of distilleries that might fall into that category, Bakery Hill would be near the top of the list.
Continue reading “Bakery Hill – 25 Years and the Next Generation”