Bakery Hill Distillery was founded in 1999 by David Baker in Bayswater, Melbourne one of Australia's earliest and most established craft whisky distilleries, predating the current wave of Australian single malt producers by more than a decade. The distillery produces Scottish-inspired single malt whisky: malted barley, pot-still distillation, and ageing in ex-bourbon and French oak casks under Melbourne's continental climate. The range covers Classic Malt, Peated Malt, Double Wood (ex-bourbon + ex-wine), and cask-strength expressions.

As one of the founding producers of Australian single malt whisky as a serious category, Bakery Hill holds historical significance in the Australian spirits landscape establishing production credibility and critical recognition at a time when Australian whisky was not yet commercially recognised. For programmes building an Australian spirits section connecting local distillation with the Scotch malt whisky tradition Bakery Hill provides the benchmark Melbourne production alongside Tasmanian distilleries like Lark and Sullivans Cove. The Peated Malt demonstrates that Australian climate ageing can produce phenolic character comparable to Island Scotch.