Bakery Hill is a fiercely independent, family-owned Australian craft distillery. Our name was inspired by the Eureka Stockade, and we’ve carried this sense of rebellion into our whisky-making for over 20 years.
In addition to producing and selling whisky products, the Bakery Hill team has a passion for educating Victorians and people from all over the world on how real whisky is made and how it can be enjoyed. The distillery was founded by former chemistry teacher David Baker, who was tired of being told the only place where whisky could be made was Scotland because of the ‘special air and water’. David set out to prove a point that exceptional whiskies could be made outside of Scotland and specifically in his hometown of Melbourne, Australia. Over the following decades, Bakery Hill has done just that.
The distillery has received widespread local and global recognition, including SouthernHemisphere Whisky of the Year 2020 and Best Small Distillery Whisky of the Year 2005 by Jim Murray’s Whisky Bible.
Our whiskies have been acclaimed as some of Australia’s best and sit comfortably at the table of the best whiskies from around the world. To do this, all our ingredients, processes and culture stem from putting the quality of our whisky first.
We don’t apologise for maturing our whiskies longer than most other Australian distilleries. We do not blend barrels. We only bottle when the whisky in barrel is perfect. And we will only sell the whisky we have when it represents the best of what we can achieve - David Baker
