Tag Archives: Bakery Hill

Aussie Whisky For Australia Day

Australia Day is on January 26th.

What better occasion to celebrate by tasting a few Australian whiskies?

Now I must admit to downing these whiskies a wee while ago – but the memories of them and the great times I enjoyed on my visit down under still linger.

The Aussie whisky scene is built mainly around small batch runs of single cask single malt offerings which change on a regular basis. What I tasted may no longer be available – but the quality I found will undoubtedly continue.

Bad Frankie’s bar in Melbourne specializes in Aussie whisky. I was taken aback by the variety of styles, tastes & flavours of whisky on offer.  I had to return for a 2nd visit the day before my flight home. The experience was Out The Window – cue for a song.

For my 1st visit to Bad Frankie press here.

Again I availed of the 5 samples for $40 – it was 2016 – and chose the following.

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Bakery Hill c/othewhiskeynut

Bakery Hill Classic Malt, 46%

A fine sweet bourbon cask influenced single malt with a good smooth well balanced delivery.

Bakery Hill are one of the larger whisky distilleries operating out of Melbourne. They produce a core range of malts and have gained much appreciation. This whisky stands up very well with any comparisons worldwide.

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Belgrove Rye c/othewhiskeynut

Belgrove Rye Pinot Noir Cask, 63.4%

Just wow! Spicy rye softened by dark fruits in a powerful full strength mouthfeel. A wonderful experience.

Belgrove are a micro distillery in Tasmania using all home grown rye & barley distilled in home made kit by Peter Bignell. Out of this world.

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Southern Coast PX c/othewhiskeynut

Southern Coast PX Cask, 65.5%

A rich dark fruits tasting single malt of character & strength.

Southern Coast is a private bottling for the Odd Whisky Coy in Adelaide. There’s a bit of a story here. A story of money – or lack of it – whisky, fame, fortune & law courts. You can read more here.  All I can say is the whisky tastes fab.

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Iniquity c/othewhiskeynut

Iniquity Batch 004, 46%

A calmer smoother more balanced fruity & fresh whisky.

Iniquity are what came out of the court case above. Nice whisky – but lacked the power of the former cask strength expression.

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Redlands Whisky c/othewhiskeynut

Redlands The Old Stable, 46%

A rich inviting nose had an odd taste in the middle but left a lovely spicy finish.

Redlands are another Tasmanian whisky distillery offering limited batch releases of fine quality. This one just didn’t sit right with me.

Having enjoyed the above selection – a full portion of Southern Coast Port Cask at 50% was ordered as the PX cask was such a winner.

This came with an unbelievably dark colour – all natural I was told – and an equally lovely dark & rich tasting experience. Just wonderful.

We also indulged in a Bad Frankie speciality – Lamington jaffles – but these proved a little too dry – unlike the juicy whisky!

Sláinte

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Drinking Australian Whisky @ Bad Frankie, Melbourne.

Australian whisky has come a long way.

Not only in the physical distance it has to travel to reach outside markets – but also in terms of taste, flavour and style.

Fortunately for me an invitation to a wedding in Melbourne (a Tullamore lad & a Melbourne lassie no less) allowed me the opportunity to sample a few of these marvelous malts.

The option of bringing home some of these usually quite expensive bottlings wasn’t really on the cards – so a venue that had a large selection of the local distillate was in order.

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A wall of Aussie whisky & gin @ Bad Frankie c/othewhiskeynut

Bad Frankie – off Smith St in the bohemian suburb of Fitzroy in Melbourne – was recommended to me by the very helpful Pilgrim Bar. It didn’t disappoint.

The 86 tram does pass by – but another young couple kindly drove us there. A Melbourne lad & an Athlonian lassie who happened to be a next door neighbour & whose wedding we had attended back in Ireland. It’s a small world!

Bad Frankie is a popular spot. On the night we visited we only just managed to get a table. The atmosphere was very friendly & inviting. Bad Frankie specializes in Australian food, Australian Gin & the main reason it attracted me – Australian Whisky.  Lots of it!

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Which 2 to leave out? c/othewhiskeynut

Handily for me they did a tasting platter of any 5 whiskies of your choice for 40 dollars. (Prices in July 2016) Seb – the owner – & his staff were very attentive and allowed me to pick the ones I wanted.

I narrowed it down to 7 bottles initially. Despite doing my homework before I came to Oz there were still distilleries I hadn’t heard off! Yet here they were – all tempting me.

The final 5 that won my attention on the night were brought to my table. The samples poured and the back story to each bottle in terms of style, flavour, distillery & even the distillation method were explained by the knowledgeable staff.

A varied round of Bad Frankie jaffles were also served up. I went for the ‘Bangers & Mash’. Basically it’s a sealed toasted sandwich filled with a fabulous concoction of tasty fillings. It certainly made a great whisky food pairing!

So what did I sample?

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The final selection. c/othewhiskeynut

Bakery Hill Peated Single Malt 46%

In Australian terms Bakery Hill is quite a large concern. Based in Bayswater on the outskirts of Melbourne this is a local whisky. I found it a very easy going & attractive softly peated single malt.

Limeburners Single Malt Port Cask, 43%

With a name like Limeburners I couldn’t let this one pass me by.  Western Australia’s first single malt whisky distillery had me hooked! A lovely rich fruity number that only confirmed my prediliction to port finishes.

Cradle Mountain 17 Year Old Single Malt, 43%.

Said to be Australia’s oldest single malt from the fabulous island of Tasmania, this one just blew me away with it’s rich complex depth of character & flavours. Stunning stuff!

Mackey Single Malt, 49%

Another Tasmanian malt. After the full on flavour of Cradle Mountain this triple distilled offering came over rather softer & more subtle.

And finally.

Belgrove Peated Rye Whisky, 42%

Yes – that’s right – peated rye. The world’s first. Not only that. It uses rye grown on the distiller’s – Peter Bignell – farm as well as Tasmanian peat to give a truly unique taste. There is a gorgeous soft smoke with the merest hint of rye spice too. Fabulous!

I must admit the above selection truly stunned me. The quality & diversity of Australian whisky is simply amazing. I love it – just like these Aussie rockers!

I should also point out that these bottles were available when I visited. Many Australian distilleries release small batches or single runs in limited numbers. What is available now is probably very different. One thing that will not be different is the fabulous taste offered by the new releases – whether they are new expressions from the above distilleries or new expressions from new distilleries that hadn’t appeared when I was down under.

As is true in many countries – the range of whiskies available in the home market is usually far larger than that on sale outside that country.

If you really want to taste Australian whisky – you have to go there.

And Bad Frankie for me at least – is the prime spot to do that tasting.

Sláinte.

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