Independent family-owned distiller William Grant & Sons is launching its award-winning single-malt Ailsa Bay whisky in Australia.
This single malt is distilled at its state-of-the-art distillery in Girvan, Scotland and is created based on an industry-first “sweetness” index which enables the scientific measurement of the sweetness of the whisky.
The company says this complements a precise calculation of ‘peatiness’ to create the perfect balance between smokiness and sweetness – all driven by advanced technology.
Created by malt master, Brian Kinsman, 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.
“We have created a beautiful new sensory experience in whisky through experimentation with data science, distilling whisky in the most precise way possible,” William Grant & Sons malt master Brian Kinsman says.
“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,” Kinsman says.
Ailsa Bay brings its award-winning liquid to Australian whisky enthusiasts following a successful launch in the United Kingdom and Scandanavia in 2016.
Ailsa Bay is available in Australia through Vintage Cellars online, select First Choice stores and select Liquorland stores in December at a recommended retail price of $99 per 700ml bottle.