The inaugural release from Ailsa Bay. Ailsa Bay is unique in a number of respects. Not only does it display the PPM (Phenol Parts per Million) of the actual whisky on the bottle, but it also provides a figure for SPPM: Sweet Parts Per Million. The latter is a revolutionary method for measuring a whisky's sweetness, designed by master blender Brian Kinsman. Furthermore, Ailsa Bay is the only whisky to undergo 'micro maturation', whereby the new make spirit is first aged in small bourbon casks for six to nine months, in order to create rapid, intense maturation.