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Bakery Hill Classic Tasting notes and reviews

Issue 145 Out Now

Whisky Magazine Issue 145

A visit to Highland Park, Willie Cochrane and Claive Vidiz interviewed. Plus we kick off Battle of the Blends series three.


Bakery Hill Classic

Bakery Hill
Rest of World Whisky ~ Single Malt
Produced at
Bakery Hill Distillery
Buy online now

Martine Nouet

Spirity. Jumps right up your nostrils. After a wee while, develops on sweeter notes. Lemon drops, barley sugar, vanilla syrup.
Tangy, fizzy in a refreshing way. Yeasty. Tastes like a dry pear cider. Tickles the tongue.
Dry, slightly burning. Touch of ginger. Bitter apple skin.
Unusual. Very tickly but water tames it and brings a fresh fruity flavours out.

Dave Broom

Light and fragrant, daffodil, slightly sappy, perfumed lemon (slightly artificial). Water exposes a hard edge, grappa-like.
Very sweet and sugary to start. High alcohol. Floral notes. Apple purée. Spices.
Barley sugar.
This needs more time in cask. Well distilled though.
Whisky Magazine Issue 49

Whisky Magazine Issue 49
Kentucky Bourbon - Glasgow Scotland's whisky city - A world of whisky tasting from across the globe - How to be nosey - Lagavulin - Heaven Hill - Cragganmore - The art of blending - Liqueurs.

Published July 2005.

A brave new world
The world of whisky may well still be dominated by the big five traditional producers,but they're no longer having it all their own way.Dominic Roskrow looks at the new wave of world whisky

September 2007, Issue 66, page 18

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