Hyde No. 6 (Cask Strength)

Type: Single malt whiskey

Origin: Ireland 🇨🇮

ABV: N/A (Cask strength)

Malt Mileage rating: ⭐⭐⭐⭐

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Hyde No. 4 Rum Finish

Type: Single malt whiskey

Origin: Ireland 🇨🇮

ABV: 46%

Malt Mileage rating: ⭐⭐⭐⭐

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Hyde No 3 The Aras Cask Single Grain

Type: Grain whiskey

Origin: Ireland 🇨🇮

ABV: 46%

Malt Mileage rating: ⭐⭐⭐

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Bundaberg Small Batch

Type: Rum

Origin: Queensland, Australia 🇦🇺

ABV: 40%

Malt Mileage rating: ⭐⭐⭐

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As Melbourne’s scorching 37 degree Celsius day came to a close and the sun set, I craved sweet sugary rum over ice. A bottle of Bundaberg Small Batch had been sitting in my drinks cabinet for some time and I was worried it felt neglected. So, I decided to give it a bit of attention. 

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Lake House Daylesford Tasting Menu (Degustation) 

The Lake House is a hotel which is located in regional Victoria within Daylesford, a town renowned for its natural mineral springs, pristine lakes, wineries, and, most importantly, foodie culture.

The hotel’s restaurant is highly acclaimed. In Australia “chef’s hats” are awarded to restaurants by the The Age Good Food Guide, and they’re kind of a big deal. The Lake House restaurant boasts two chef’s hats. Continue reading

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Glenfiddich 18 year old 

Type: Single malt whisky

Origin: Victoria, Australia

ABV: 46%

Malt Mileage rating: ⭐⭐⭐⭐⭐

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Bakery Hill Double Wood (Barrel 7773)

Type: Single malt whisky

Origin: Victoria, Australia

ABV: 46%

Malt Mileage rating: ⭐⭐⭐⭐ Edit

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What a terrific Saturday afternoon – my wife and I are snuggled up on a sofa in the Lake House Daylesford’s Sutton Suite, and I have a glass of local single malt in my hand. That single malt is Bakery Hill Double Wood from barrel #7773.

Gosh, this is a flavour packed whisky. Caramel, citrus peel and spice (clove, cinnamon) is prominent at first, then cocoa and raisin lead into a classy finale of wood smoke, candied orange peel and spiced fruit mince pie/fruit cake. That clove and cinnamon keeps my palate tingling for ages, and after the spices fade turkish delight remains with lemon peel.

A splash of spring water seems to release more citrus peel and soften the spice a little. It still tastes of sweet fruit cake though. Absolutely delicious.

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