A series of visual experiments that take a microscopic look at the science of taste – designed for one of the most technologically advanced distilleries in the world.

The 5 chemical and physical processes of whiskymaking are visualised on a molecular level; blending a sensorial world with technology, science and engineering.

Ailsa Bay creates the first Single Malt Scotch with a precisely analysed measure of oaky sweetness and peaty dryness through a unique process of Micro Maturation.

FIELD x Ailsa Bay 12 by FIELD.IO
1/5 Preparation
Steeped in water, barley sprouts into malt.
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2/5 Mashing
Near boiling point, starches begin to convert to sugar.
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3/5 Fermentation
Creates a frothing mash, as living yeasts turn sugar to alcohol and CO2.
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FIELD x Ailsa Bay 6 by FIELD.IO
4/5 Distillation
Releases the volatile spirit, with water and mash left behind.
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5/5 Ageing
Micro Maturation unfolds a matrix of flavours, kickstarted in small-capacity bourbon casks.
FIELD x Ailsa Bay 1 by FIELD.IO
FIELD x Ailsa Bay 2 by FIELD.IO
Ailsa Bay: The Science of Taste

— one of the most technologically advanced distilleries in the world

Press Kit

Credits

Artwork by

FIELD

Client

Ailsa Bay

Comissioned by

Purple

Creative Direction

Marcus Wendt

Executive Production

Vera-Maria Glahn

Design & Animation

Xander Marrit, Fernando Magalhães, Dan Hoopert

Production

Joe Smith

Sound Design

Jamie Teasdale