Bakery Hill is one of Australia's pioneering single malt whisky producers, founded by David Baker in 1998 in the Yarra Valley, Victoria, northeast of Melbourne. At a time when Scotland was synonymous with world-class whisky, Baker had the ambition and conviction to establish a family-owned and operated distillery that would help put Australian whisky on the global map. His first new-make spirit flowed in 1999, marking the beginning of what would become a landmark chapter in Australian whisky history. As a trailblazer in Victoria's whisky scene, Bakery Hill has distinguished itself through a hands-on approach, including doing their own milling and a focus on maturation in American oak ex-bourbon casks. The distillery produces world-renowned single malt whiskies that reflect both traditional craft and a distinctly Australian character. Over more than 25 years of operation, Bakery Hill has built a reputation as one of the most respected names in the country's growing whisky industry. Bakery Hill's expressions have earned recognition at numerous prestigious competitions, including the World Whiskies Awards, the Australian Distilled Spirits Awards, the International Wine & Spirits Competition, and the San Francisco World Spirits Competition. Their Classic Malt, for instance, has taken home medals across all of these events, cementing Bakery Hill's status as a benchmark producer of Australian single malt whisky.