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text states �whiskey hack - blend two levels of heated barley 50pppm and 30pppm� then video then goes onto the next step which is �Mashing� - �mashing barley for exactly 5 hours and 59 minutes�. The third step of the process looks into Fermentation which the text ays �Ferment for 68 hours to give fruiterier character�. The fourth step of the process is labelled �Distillation� which explains �Distil to craft refined spirit with precisely 22pppm�. The final step is �Ageing� which states �Cask start in baby bourbon barrels for flashing flavouring�.
From one of the world's most technologically advanced distilleries comes a unique, scientifically distilled single malt Scotch whisky.
Made with 022 parts peat and 019 parts sweet, then micromatured to a precise balance of oaky sweetness and smoky notes.
This award winning new age single malt pushes the boundaries with a complex matrix of flavours defined by master blender Brian Kinsman.
Tasting Notes:
Nose: Fresh wood smoke with notes of smouldering heather and extinguished bonfire. Sweet Vanilla, oak and candied orange peel.
Taste: A balance of peat and rich vanilla oakiness with smoke, fruit and creamy toffee.
Finish: Peaty dryness and oaky sweetness.
- Whisky
- Ailsa Bay
- 70cl
Ailsa Bay Single Malt Scotch Whisky 70cl
From one of the worlds most technilogically advanced distilleries.
£64.00
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From one of the world's most technologically advanced distilleries comes a unique, scientifically distilled single malt Scotch whisky.
Made with 022 parts peat and 019 parts sweet, then micromatured to a precise balance of oaky sweetness and smoky notes.
This award winning new age single malt pushes the boundaries with a complex matrix of flavours defined by master blender Brian Kinsman.
Tasting Notes:
Nose: Fresh wood smoke with notes of smouldering heather and extinguished bonfire. Sweet Vanilla, oak and candied orange peel.
Taste: A balance of peat and rich vanilla oakiness with smoke, fruit and creamy toffee.
Finish: Peaty dryness and oaky sweetness.
- Whisky
- Ailsa Bay
- 70cl
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