Ailsa Bay's debut single malt whisky is the result of a range of new techniques, including using ‘micro maturation’, ageing whisky in small bourbon casks for the first six months of maturation to develop an intense and smoky taste at speed.

Alongside its unusual ageing process, Ailsa Bay also uses Lowland peat as its base, blessing this dram with a flavour profile steeped in earthy, smoky notes.

Ailsa Bay is the first ever single malt to use data analysis to micromanage the status of the liquid during maturation, taking a science-first approach to taste while still respecting the traditional methods behind the creation of single malt Scottish whisky.

Perfect Serve - A dram with the layers of intensity involved in Aisla Bay demands a neat serve and a slow sip.