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