Ailsa Bay is also the only scotch whisky to undergo a process called ‘micro maturation’. the distillery’s new make spirit is first filled into hudson baby bourbon casks that are between 25-100 litres in size, for six to nine months. the relatively small casks – traditional American oak barrels can contain up to 200 litres of spirit – enables intense rapid maturation. the liquid is then transferred into virgin, first-fill and refill American oak casks for several years. the process is the first of its kind within the scotch whisky industry.
Note: Image is stock image provided by the distillery.
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