Scientifically distilled at 021 parts “peat” and 011 parts “sweet”, then micro matured to a precise balance of oaky sweetness and smoky notes.
This is the precise measurement of the ‘phenol’ content in parts per million. The higher the ‘phenol’ levels the more ‘peaty’ the whisky will taste. Ailsa bay contains 021 ppm, which is assessed prior to bottling guaranteeing a more accurate measurement.
Ailsa bay is the first whisky to have an analysed measurement of sweetness identified. This is possible through a revolutionary process defined by master blender Brian Kinsman. The whisky is defined as having 011 SPPM within it.
Ailsa bay is also the only scotch whisky to undergo a process called ‘micro maturation’. The distillery’s new make spirit is first filled into Hudson baby bourbon casks that are between 25-100 litres in size, for six to nine months. The relatively small casks – traditional American oak barrels can contain up to 200 litres of spirit – enables intense rapid maturation. The liquid is then transferred into virgin, first-fill and refill American oak casks for several years. The process is the first of its kind within the scotch whisky industry.