Ailsa Bay whisky is a product of meticulous craftsmanship. Established in 2007 by William Grant & Sons, the distillery has an annual production capacity of 5 million litres. The whisky is unique for its precise measurement of ‘phenol’ content, assessed in parts per million (PPM). This allows for an accurate gauge of its ‘peatiness’, which is a smoky flavour derived from the peat used in the malting process.
Master Blender Brian Kinsman has also introduced a revolutionary method for measuring sweetness, known as SPPM. This perfectly balances the whisky between its peaty and sweet notes, making it a well-rounded spirit.
The distillery employs a unique ‘Micro Maturation’ process. The new make spirit is first filled into Hudson Baby Bourbon casks that are between 25-100 litres in size, for a period of six to nine months. This allows for intense, rapid maturation. The spirit is then transferred into virgin, first-fill, and refill American Oak casks for several more years.
Ailsa Bay has a range of whiskies, including its first official bottling, released in February 2016. This no-age-statement whisky is heavily peated and showcases the full flexibility of Ailsa Bay’s production setup. It combines innovative techniques in spirit cut points, vatting, and even ‘sweetness measurement’, making it a unique product in the Scotch whisky industry.
