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.
1/5 PreparationSteeped in water, barley sprouts into malt.
2/5 MashingNear boiling point, starches begin to convert to sugar.
3/5 FermentationCreates a frothing mash, as living yeasts turn sugar to alcohol and CO2.
4/5 DistillationReleases the volatile spirit, with water and mash left behind.
5/5 AgeingMicro Maturation unfolds a matrix of flavours, kickstarted in small-capacity bourbon casks.
Ailsa Bay: The Science of Taste
— one of the most technologically advanced distilleries in the world