Ailsa Bay Glass on Pack

Scientifically distilled to 022 parts "peat" and 019 parts "sweet," then "micro-matured" to achieve a precise balance between the sweetness of the oak and the smoky notes, this award-winning single malt pushes the boundaries of flavor.​

PPM: This is the precise measure of the phenol content in parts per million. The higher the phenol level, the peatier the whisky tastes. AILSA BAY contains 022 ppm, measured before bottling to ensure a more accurate reading.

SPPM: AILSA BAY is the first whisky to identify a measure of sweetness. This is possible thanks to a groundbreaking process defined by master blender Brian Kinsman. The whisky has 019 SPPM, giving it the perfect balance between peat and sweetness.

Micro-Maturation: AILSA BAY is also the only Scotch whisky to undergo a process called "micro-maturation." The newly produced spirit is first placed in Hudson Baby bourbon casks, with a capacity of 25 to 100 liters, for six to nine months. These relatively small casks allow for faster and more intense maturation compared to traditional American oak barrels, which can hold up to 200 liters of alcohol. The liquid is then transferred into first-fill, virgin, and refill American oak casks for several years. This process is a first in the Scotch whisky industry.

Nose: Fresh wood smoke with notes of smoldering damp heather and an extinguished bonfire. The smoke is followed by a wave of sweet vanilla oak and candied orange peel.

Palate: Beautifully balanced medium peat and rich, vanilla oak. This second batch has retained the same intense flavor that oscillates between smoke, fruit, and creamy caramel. This additional maturation period has developed deeper toasted oak notes with every sip. A lot of potential.

Finish: A remarkable balance between the sweetness of oak and the dryness of peat.