Thanks to @PBMichiganWolverine for the sample of this inaugural release from a new distillery, which I thought was magical. Scotch's ineffable magic lies in its slow maturation, and the industry's greatest strength --as well as its greatest weakness -- similarly lies in the glacial pace at which it changes. A handful of distilleries, however, have recently opened and are more open 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.