Bakery Hill distiller Andrew Baker has announced a rare Sydney masterclass to be held late August.
One of the original Australian distilleries of the modern domestic whisky renaissance, Bakery Hill have been a stalwart of the industry for almost two decades. Founded 1999 at North Bayswater in Melbourne’s eastern suburbs by Andrew’s father David, Bakery Hill are emerging from a long period of not being able to keep up with demand for their range of single malts.
Their whiskies are aged for an average of eight years, which is relatively old for the Australian market, but it means there have been long lead times to fill demand. As a result the distillery has flown under-the-radar for many new whisky drinkers and this will be their first dedicated Sydney masterclass in over two years.
The tasting will be held at the Highlander Whisky Bar at the Sir Stamford Hotel Tuesday 27 August with the core range of classic, double wood and peated expressions on show as well as the cask strength expressions.
Tickets are $89 plus booking fee, available here.
Bakery Hill will also be presenting at Sydney Whisky Fair Friday 30 and Saturday 31 August.