Ailsa Bay Single Malt Whisky

This peated Lowland single malt is a recent offering, not generally found in the U.S. It originates from a newer distillery, established in 2007 by William Grant & Sons, primarily to supplement their blended scotch needs. The stills are modeled after Balvenie's. While mostly used for blends, they produce a peated single malt for two weeks annually, releasing it under their own label. This initial bottling, likely from 2011/2012, is quite young, around 3-4 years old, barely meeting the scotch whisky age requirement. It's bottled at a pleasant 97.8 proof and costs approximately $55 in the UK and Western Europe. The color is pale, typical of peated Lowland malts, with thin legs. The nose offers a pleasant grassy, earthy peat, surprisingly lacking medicinal "band aid" or briny sea notes, which doesn't detract from the experience; it's quite eye-opening. A floral element keeps the overall impression light and airy. For such a young spirit, the oak influence is minimal, which is interesting. The initial taste is surprisingly rich, with a strong peat presence complemented by toasted almonds and fresh oak. It's an energetic dram, with flavors that transition smoothly into a long, warm finish. Despite being close to 100 proof, it's not overwhelming, though not exceptionally smooth either. A very competent execution. It's remarkable to find such a great flavor profile from a new Lowland distillery. Kudos to the head distiller. Hopefully, production increases so it becomes more accessible and affordable internationally. It would be a great choice for a peated whisky without the intensity of a Laphroaig or Ardbeg. Many thanks to a friend for sharing a sample in 2016. He is also providing another sample for some fellows in a competition's final round. Cheers.

Stop number 85 on the SDT is Ailsa Bay. This single malt newcomer to the Lowland region is actually owned by Girvan and the entire distillery is located within the Girvan facility. Ailsa Bay was created mostly to be used in blends so that Balvenie could be freed up for more single malt releases. This NAS is their inaugural release and is peated to a level of 21ppm. Bottled at 48.9% ABV and is most likely non chill filtered and natural color of golden straw. Matured in a combination of refill American oak, first fill bourbon and smaller barrels (possibly quarter casks) to speed maturation. The nose is sweet lemony peat smoke, typical of many young bourbon matured scotches. Smoky lemon bars dusted with powdered sugar. Lots of melted butter drizzled over dried apricots and tangerines. Chimney ashes, a mix of fresh cut oak and pine, vanilla custard, buttercream and faint caramel apples. The palate hits hard initially with strong smoky pepper and sharp oak. More smoky than peaty. Light lemons and vanilla, white grapes, plums and faint almonds. Ashes and campfire remnants. Not much else sadly. A fairly simple palate. A medium bodied mouthfeel that is fairly dry. The finish is long and short. Everything but the smoke is pretty much gone a few seconds after you swallow it, but the smoke lingers on a while. This needs a few more years in the cask, but it shows promise. Not very complex and the palate and finish leave much to be desired. It’s also on the pricy side for what you get. At $65 (plus international shipping as this isn’t available in the US), it’s not a great buy when you can get a good Kilchoman or BenRiach for the same price and get better quality. 3.25 and a thanks to a friend for the sample. Cheers

Thanks to a friend for the sample of this inaugural release from a new distillery, which I found to be magical. The ineffable magic of Scotch lies in its slow maturation, and the industry's greatest strength -- as well as its greatest weakness -- lies similarly in the glacial pace at which it changes. A handful of distilleries, however, have recently opened and are more receptive to trying innovative methods of production or aging. Ailsa Bay is one of those distilleries, and this 2016 first release featured a few twists on the age-old formula. First, the distillery identified the exact parts per million not just of peat but also of "sweet," a proprietary measurement that Ailsa Bay developed. This one is 21 ppm peat, 11 ppm sweet. Second, the distillery aged its distillate initially in very small bourbon casks to speed up the maturation process and impart flavor more quickly. The results... are amazing. I'm instantly vaulting this distillery up there with Kilchoman as my favorite new-age whiskymaker. I didn't realize that this was a peated scotch before I caught its scent, but instantly I recognized that alluring mixture of earthy gravel, coffee, and sweet cream as the quintessential nose for a mainland peated scotch. Its palate features sweet cereal, honey, mild herbal peat, cinnamon, and a light floral touch. Its finish is floral as well, well-balanced, with a healthy measure of toasted oak. I can't wait to see more from this distillery.

Writing about a bottle from the end of last year. I picked up two bottles then...one for myself, and one for my financial advisor. However, I never passed it along...because I couldn't figure out why I experienced a deficit when the whole damn market was surging. But, that's a topic for another time...and I'd need a fair bit more to get into that conversation... Regardless...I found this quite pleasing. I recall appreciating how it managed to harmonize smoke, bright lowland sugariness and identity, and oak...despite being just three years old. This is their first bottling, and they executed it wonderfully, in my opinion. I remember enjoying the scent of lemon and spice, and the vibrant citrus flavor with a solid punch of smoke. It's youthful...but, very skillfully crafted. I'm already anticipating their upcoming releases...this, alongside Kilchoman, are my top new arrivals (though, to be fair, Kilchoman isn't exactly new anymore). This isn't distributed in the US (currently)----I suspect it wasn't produced in large enough amounts for international markets. But, I'd be shocked if their subsequent bottlings don't target the global beverage market.

In the glass, the pale straw liquid initially smells sweet, with fresh ginger and hints of ash. As it sits, the ashy character recedes, revealing a rubbery or new vinyl scent, much like that new, inexpensive sneaker smell. The palate is dry and somewhat slick, with a mineral overtone. Flashes of vanilla sweetness are balanced by a synthetic, petroleum undertone. A youthful quality is evident, accompanied by a slight sharpness. The lingering finish on the palate includes oak and black pepper, leaving the mouth with a minty sensation, a touch of lemon bitterness, and a hint of charcoal. Adding a small amount of water reduces the bite and spice, bringing out more sweetness. However, it also diminishes the whisky's overall character. In my opinion, this dram is better enjoyed neat, or with just a tiny splash of water if needed. This whisky feels somewhat immature, like a teenager still developing its identity. It lacks a natural authenticity, appearing almost manufactured. Yet, this engineered quality strangely gives it a distinct character. Thanks again for the sample! [Dry Glass: Ash and vanilla][86/100][Tasted: 12/9/16]

Late spring into summer has been...demanding, to say the least. Now that the garden is flourishing and my child is back in daycare a couple of days a week, I finally have the mental capacity to start exploring new drams. This one, generously shared by a friend, is an interesting one. "Peated" and "Lowland" - these terms don't usually go together, yet Ailsa Bay successfully blends two seemingly distinct styles. Classic Lowland characteristics - lightness, dryness, tree fruit notes - are not overshadowed by the ashy peat, citrus, and salinity that would be expected from Islay. While clearly young, this whisky still manages to strike a balance. I'm keen to see what further aging will bring, but this is not a bad initial release at all.