Bakery Hill Blunderbuss (Third Edition)

Nose: Malt, oak wood, asparagus, green vegetables, caramel, mint, leather, pine resin, brine, coffee, mild peat smoke. There is a lot about the nose that is reminiscent of mescal. Adding water calms things down but oak aromas still rule. Palate: Dry and grippy arrival with dry malt and salty vegetal notes. It’s very briny with a hint of smoke, and again there is that suggestion of mescal. When reduced I thought it was more appealing as water brings out some sweetness to balance the very dry salty aspect and it enhances the smoke presence. The texture also becomes creamier which is welcome, and the spices are mellowed. Finish: Long. Bitter chocolate, roasted cereal, vegetal and salty to the end with spice notes and a lingering taste of peat smoke. Water does not significantly change the finish. Matured for five years in an ex-bourbon barrel and then for two years in an ex-stout barrel, this whisky has a big, loud, dry and spicy character. It’s the third edition of Blunderbuss and is a collaboration between Bakery Hill distillery and Hop Nation brewery. It’s also the first Blunderbuss expression to be peated. There’s no denying that it is impressive but it’s a bit too ostentatious for my liking. Blunderbuss is a good name for it because it’s about as subtle as a hand cannon. This is very well made and interestingly matured whisky, but it’s not a style that appeals to me and I thought it needed a lot of water to become a pleasant experience instead of just an interesting one. Bakery Hill has a small but fanatical following in Australia and their whiskies usually rate very well, but I’ve never become a fan. Nevertheless this is undeniably a good whisky, bordering on very good. Tasted from a 15ml sample. “Good” : 84/100 (3.75 stars)