Ailsa Bay Sweet Smoke Release 1.2

This replaces the Ailsa Bay first introduced by William Grant & Sons in 2016. The sweetness level has been increased from 11 SPPM (sweetness parts per million) to 19 SPPM. This criteria has been defined by master blender Brian Kinsman who with his team helped to create this whisky. The smoke level has also increased from 21 PPPM (phenol parts per million) to 22 PPPM. It should be noted that most whiskies establish the peat level in their malts after the malting process before fermentation and distillation, but this whisky's PPPM reflects the liquid prior to bottling. The whisky matures first in former Hudson Baby Bourbon barrels which range in size from 25-100 liters for 6-9 months. Then the whisky matures in virgin, first-fill, and refill American oak for several years. Availability in Australia, Finland, the UK and Global Travel Retail beginning September 2018.