Ailsa Bay innovates on the technical means to distill with know-how and measured with precision.
It is also the only distillery to use a process called "micro maturation" to produce its whisky. The distillate is poured into baby Bourbon Hudson barrels with a capacity of 25 to 100 liters, for six to nine months. The relatively small barrels increase the contact of the distillate with the wood and thus produce rapid and intense maturation. The liquid is then transferred to virgin American oak barrels. This process is the first of its kind in the world of Scotch whisky.