Un-aged malted barley spirit from Mudgee’s Baker Williams distillery.
This is the juice that is going into the distillery’s barrels which will eventually becoming whisky. Young and lively, it’s bottled at 50%.
Right now, the spirit can be drunk neat – moonshine style – as a look into the distillery’s progress, but also used in whisky cocktails as a cleaner substitute.
The Baker Williams distillery was established in 2011 by Helen Baker and Nathan Williams. Located in Mudgee in New South Wales’ Central West, they have been making craft spirits and liqueurs in the otherwise wine-dominated region.
As well as distilling spirit to be laid down in casks to eventually become things like whisky, they are producing gin, liqueurs and schnapps immediately.
Their bottles are instantly recognisable thanks to the striking labelling and long-drip wax seal.
- New South Wales
- Baker Williams