William Grant & Sons has launched Ailsa Bay, a single malt whisky, which is the first to index ‘sweetness’ due to the data-led distillation process, bringing a new level of scientific precision.
The process, created by Malt Master Brian Kinsman, takes place at the state-of-the-art distillery in Girvan, Scotland and means that a scientific measurement of sweetness can be given to the whisky.
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. 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.
“Ailsa Bay’s distillery is one of the most advanced in the world and is a playground for our inquisitive team of scientists, engineers and whisky makers questioning the status quo and pushing boundaries,” said Kinsman.
“We have created a beautiful new sensory experience in whisky through experimentation with data science, distilling whisky in the most precise way possible.”
He added, “Ailsa Bay speaks to whisky enthusiasts in the science and technology fields who are as passionate about whisky as they are about molecular engineering of the golden liquid. It also targets the tech venturers who strive to create a better tomorrow through technology.”
Ailsa Bay will be available in December, initially through Coles stores in off-premise, but also through on-premise outlets. Venue managers should contact their William Grant & Sons representative for more details.
