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Bakery Hill Double Wood Single Malt (Barrel 0912). Victoria, Australia. ABV: 46.00%. Tasted at home, $120 (bottle).
Colour: Similar to my varnished oak port barrel.
Nose: Malty hay-like scents; vanilla and soft oak.
Palate: Buttery, some stronger oak coming through along with black pepper and some sweetness. Stronger depth of flavour than I was expecting from the nose.
Finish: Medium length for flavour, longer finish for the heat that builds initially. Leaves a tingle on the front half of the tongue long after the flavours have dissipated.
Comments: Single cask release. It’s pretty decent, but it’s somewhat of a contradiction. It’s the kind of dram that grows on you, but not on it’s own though. What I mean is that I found I really had to try and focus to get to know this whisky and reveal it’s character. It’s the kind of whisky that you could happily drink and be very satisfied, but if you were relaxing and a little preoccupied say talking to a friend while consuming, it might be difficult to recall or describe too many characters as they’re quite subtle. In saying that, despite the individual characters being quite subtle the overall qualities (especially the palate) are more robust.
Overall? A decent whisky, but maybe not at this price point. Like the outsider starting from box 8 at the Dapto dish-lickers, there’s probably better value found elsewhere.