Bakery Hill Distillery: History, Whisky Range and Visitor Guide
Updated: 2 days ago
Bakery Hill was established in 1999 by former chemistry teacher David Baker, who wanted to demonstrate that world-class single malt could be made in Australia as well as Scotland. His modest early whisky operation in Bayswater North helped the country's whisky revival.
After more than two decades the family moved production to a new custom-built distillery in Melbourne's Kensington district. It opened to visitors in 2025 with a cellar door, whisky education sessions and a shop.
In this guide
Distillery at a glance
History and owners
Distillation and maturation
Whisky bottles
Awards and visitor information
Four-question reader poll and FAQs
Sources and photo credits
Summarise this guide with AI
Bakery Hill Distillery at a glance
Distillery history
Bakery Hill was established in 1999 by former chemistry teacher David Baker, who wanted to demonstrate that world-class single malt could be made in Australia as well as Scotland. His modest early whisky operation in Bayswater North helped the country's whisky revival.
After more than two decades the family moved production to a new custom-built distillery in Melbourne's Kensington district. It opened to visitors in 2025 with a cellar door, whisky education sessions and a shop.
Ownership and founders
The people associated with the history of this whisky producer include David Baker, with the Baker family including Andrew Baker. Check the latest official company information if present ownership or management is important.
How the whisky is made
Its single malts use malted barley, fermentation, traditional copper distillation and carefully selected casks. The distillery offers peated and unpeated styles and different bottling strengths. Cask strength whisky is bottled with less dilution than a standard expression, which does not automatically guarantee a higher quality whisky.
Whisky bottle range
The following are identifiable bottlings rather than generic examples. Whisky Clan has not independently tasted them for this guide, and notes based on producer information are labelled accordingly.
Classic Malt Cask Strength
An unpeated high-strength single malt, with a photographed 60% ABV example.
Peated Malt
A smoky single malt made from peated grain.
Double Wood
A single malt exploring more than one oak influence.
Classic Malt
A lower-strength version of the distillery's signature single malt style.
Pictured: Bakery Hill Classic Cask Strength. This is a real whisky bottle from the producer, not an illustrative whisky glass.
Awards and significant milestones
The distillery cites international awards including 2005 Best Small Distillery Whisky and 2020 Southern Hemisphere Whisky of the Year in Jim Murray's Whisky Bible. These are historic recognition, not ongoing ratings for every current bottle.
Visiting Bakery Hill Distillery
Bakery Hill's new Kensington site offers tastings, educational sessions, a Sly Grog Shop and tours. Refer to the current booking page for dates and accessibility.
Visitor opening hours, tours and bottle availability may change. Verify directly with the operator before travelling.
Frequently asked questions
Where is Bakery Hill Distillery?
Kensington, Melbourne
When did it begin?
Founded 1999
Who owns or developed it?
David Baker, with the Baker family including Andrew Baker
What bottles should whisky drinkers look for?
Classic Malt Cask Strength; Peated Malt; Double Wood; Classic Malt. Product specifications can vary between editions.
Can I visit?
Bakery Hill's new Kensington site offers tastings, educational sessions, a Sly Grog Shop and tours. Refer to the current booking page for dates and accessibility.
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Sources and image credits
All external sources and image credits are collected at the bottom. Information checked 23 October 2026.
About the author
Whisky Clan researches distillery histories, whisky production and bottles with source material and verifiable reader corrections.
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