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    Ailsa Bay

    £60.00 Ex VAT £50.00

    ABV: 48.9%

    Bottle size: 70cl

    Availability: In stock

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    Currently Not Available for Click & Collect

    Out of stock for delivery

    TASTE
    Oak Smoky Creamy Toffee Apple Vanilla Fruity
    DESCRIPTION

    Smouldering with smokiness, perfectly balanced with oaky sweetness, Ailsa Bay is sheer pride and precision in a bottle, making it the ideal gift for any occasion.


    With exacting precision, Ailsa Bay takes distilled whisky craft and innovation to a whole new level. perfectly balancing smoke and sweet flavours through a new-age maturation process known as ‘micro maturation’ or 'cask starting'.


    In this unique process, perfected by experimental Master Blender Brian Kinsman, the single malt is first aged in small traditional bourbon casks (sourced from Tuthilltown Spirits in New York) for six to nine months, to rapidly and intensely mature. The liquid then spends several years in virgin, first-fill and refill American oak casks to develop its multi-layered flavours.


    Nose: Fresh wood smoke with notes of smouldering damp heather and an extinguished bonfire. Following the smoke is a wave of oaky sweetness and hot buttered toast with an intriguing hint of caramelised apple.


    Taste: An immediate punch of peat is quickly balanced by a burst of vanilla oakiness. The flavour meanders between smoke, fruit, creamy toffee and back again.


    Finish: With every sip the complexity of the whisky deepens as layer upon layer of flavour is revealed.

    KNOWLEDGE BAR
    Chemistry and whisky go hand in hand, as Ailsa Bay’s malt Master Brian Kinsman role testifies. And The Lowlands Distillery, built in 2007, is his experimental lab.

    Brian Kinsman, David Stewart MBE’s former apprentice, inherited the role of malt master in 2010. Brian is from a new ilk of distillers armed with scientific degrees and taking Scotch whisky into innovative new realms. Before finding whisky to be his calling, he studied Chemistry at St Andrew’s and began a PhD while working as a development chemist with a dentistry company.

    Brian pioneered a new flavour measure called SPPM (sweet parts per million), which measures sweetness compounds and quantifies sweetness in a liquid. Ailsa Bay is the first example of SPPM appearing on a whisky bottle as a flavour signifier.
    WHISKERIA
    Find out more about this product in our Whiskeria magazine
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