Bakery Hill Whisky Masterclass — An Evening of Australian Single Malt

An Evening of Australian Single Malt

Thursday 18th June 2026
6:00pm for 6:30pm Sharp Start
Di Pietro's, 11 Chute St, Diamond Creek
$45 per person

Some whiskies earn their reputation quietly. Bakery Hill is one of them.

For over two decades, Bakery Hill has been producing some of the finest single malt whisky in the Southern Hemisphere — largely without fanfare, entirely without compromise. Founded in 1999 by David Baker — a former high school chemistry teacher and food scientist — Bakery Hill holds a unique place in the story of Australian whisky as the first modern commercial distillery established on the Australian mainland.

Di Pietro's is proud to host an intimate Masterclass evening dedicated entirely to Bakery Hill's remarkable range. A guided, expert-led tasting of six exceptional expressions — from their elegant Classic Single Malt through to an undiluted cask strength Peated — presented by Matt Baker himself, with the stories, the science, and the passion behind every pour. Accompanied by a curated charcuterie board and, we promise, at least one very pleasant surprise.

About Bakery Hill

Australia's First Modern Mainland Single Malt Whisky Distillery

When David Baker founded Bakery Hill in 1999, the modern Australian whisky industry was confined almost entirely to Tasmania. The mainland was considered unproven — and Baker was frequently told that exceptional single malt could only be produced in Scotland. Rather than accept this, he applied his background as a chemist and food scientist to test the theory rigorously — and to prove it wrong.

The name Bakery Hill was chosen deliberately. It is the historic precinct in Ballarat, Victoria, where in 1854 the miners of the Eureka Rebellion gathered to burn their mining licences in protest against colonial authority — one of the defining moments in the story of Australian democracy. For David Baker, the name was a declaration of intent: a rebellion against the received wisdom that great single malt could only come from Scotland. That spirit of independence and craftsmanship runs through every bottle.

Today, the distillery is very much a family affair. David's sons Andrew and Matt Baker are now firmly at the helm of production, carrying the craft forward with the same rigour and passion that defined Bakery Hill from the beginning.

After over two decades operating from Melbourne's outer eastern suburbs, Bakery Hill raised $700,000 through crowdfunding to relocate to a purpose-built facility with a public cellar door in Kensington, just outside the Melbourne CBD — opening its doors to whisky lovers for the very first time.

Production

Every Bakery Hill whisky is produced entirely on-site in a true grain-to-glass operation — milled, brewed, and double distilled in Melbourne before being matured in single American Oak ex-Bourbon barrels from Jack Daniel's. Single barrel maturation means each release is a unique expression of one cask, with no blending to mask individual character. Standard expressions are bottled at 46% ABV to preserve flavour integrity without chill filtration; cask strength expressions are bottled undiluted at approximately 60% ABV.

For peated expressions, Bakery Hill sources malted barley peated in northern Scotland to a low-to-medium level — a Highland-style smokiness that complements rather than dominates the spirit's natural fruit and malt character.

The Tasting

Six expressions. One very good evening.

Standard expressions are bottled at 46% ABV — a deliberate choice to preserve flavour integrity without chill filtration. Cask strength expressions are bottled undiluted at approximately 60% ABV. Still water is available. Whether you use it is entirely your business.

• Blend Whisky — 46% ABV
• Classic Single Malt — 46% ABV
• Peated Single Malt — 46% ABV
• Double Wood Single Malt — 46% ABV
• Classic Single Malt Cask Strength — approx. 60% ABV
• Peated Single Malt Cask Strength — approx. 60% ABV
• + A Special Surprise Brewery & Distillery Collaboration 🥃

Accompanied throughout by a curated charcuterie board — because great whisky deserves great company.

Event Details

• Date: Thursday 18th June 2026
• Arrival: 6:00pm for a 6:30pm sharp start
• Location: Di Pietro's — 11 Chute St, Diamond Creek
• Price: $45 per person
• Presenter: Matt Baker, Bakery Hill Distillery
• Includes: Six whisky expressions + charcuterie board + surprise collaboration pour
• Seats: ⚠️ SOLD OUT — 3rd June 2026

This event is strictly 18+. Please drink responsibly and arrange safe transport home.