Ailsa Bay, the new and innovative single malt by William Grant & Sons is the world’s first and only whisky to index ‘sweetness’ due to a data-led distillation process, created by Malt Master, Brian Kinsman.
Ailsa Bay – Photo Supplied
Ailsa Bay is the only whisky in the world to be created based on an industry-first “sweetness” index which enables the scientific measurement of sweetness. This complements a precise calculation of ‘peatiness’ to create the perfect balance between smokiness and sweetness. This revolutionary method is all driven by advanced technology and was developed by Malt Master Brian Kinsman.
Ailsa Bay single malt whisky is also the only Scotch whisky to undergo ‘micro-maturation’, a process where the new spirit is first kept in small bourbon casks to age for up to nine months. Its use of blockchain captures the full distilling and manufacturing process, allowing customers to track their whisky from source to store; ensuring authenticity and traceability. By ‘cask starting’ rather than ‘cask finishing’ the malt, whisky scientists can then layer on a complex matrix of flavours, taking the liquid through rapid, intense maturation and incorporating varying levels of sweetness and smokiness.
Alongside its innovative liquid, Ailsa Bay’s packaging features dynamic artwork which takes its inspiration from the creativity of science, reflecting the boundary-pushing technology at its Girvan distillery.
Ailsa Bay Tasting Notes
Ailsa Bay is scientifically distilled at 022 phenol parts per million (PPM) and 019 “sweet” parts per million (SPPM).
- Nose: Fresh wood smoke and a rich peaty aroma, followed by candied orange peel and oak sweetness.
- Palate: Beautifully balanced peat and rich vanilla oakiness, maintaining the same intriguing flavour meandering between smoke, fruit and creamy toffee.
- Finish: An intriguing balance of oaky sweetness and peaty dryness.
This article was originally published on December 6, 2018 on our sister website Gourmantic.
