Ailsa Bay is a whisky which has so many things to say to the world as it arrived to market before few years. Ailsa Bay has been built within Girvan distillery in 2007 to produce malt whisky for William Grant's range of Blends. The only peated whisky from lowland launched in market after 8 years without any age statement.
Ailsa Bay uses highland peat which creates completely different flavor than islay peat. The whisky also mention PPM on label alongside with sweetness index (SPPM) pioneered by Grant's malt master Brian Kinsman.
Ailsa Bay is the only whisky which undergo "micro-maturation", whereby the new make spirit first aged in small Hudson baby bourbon cask.
The whisky has a of flavor like sweet smoke and bonfire emerge with liquorice, tarry rope and refreshing hint of lemon. Again balance of smoke & sweet, savoury but candied spice note too-due to oak casks (vanilla) hudson (oily, syrupy, sweet ). The whisky finishes with buttery aroma with vanilla and soft pepper.
#ppm : Phenol part per million is measurement part of phenol, or peatiness, and is the usually measured from the malted barley before distillation. Ailsa bay decided to display PPM against final product which gives consumer a proper idea of peat in the whisky.
#sppm : sweetness part per million. A game changer to whisky industry brought by malt master brian kinsman who has developed a way to measure sweetness through his understanding about oak derived compound. Ailsa Bay is not only controlling sweetness in the spirits but also giving idea to consumers what to expect.
#micromaturatio : a process where a new make spirit first kept in small oak barrel to age up to nine months.Through this process whisky can take complex matrix flavor before going under intense maturation.Ailsa Bay is the only whisky which goes under this process.
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