Macrae says this deliberately avoids the 'medicinal' kind of smoke commonly associated with Islay whiskies.
And Ailsa Bay has further defied Islay convention by measuring its peat content – phenol parts per million (PPM) – based on an assessment of the finished whisky, rather than the malted barley before it is distilled.
The PPM is called out on the bottle alongside an industry-first 'sweetness index' (SPPM) pioneered by Grant's malt master Brian Kinsman, which measures the oak-derived compounds that are responsible for the perceived sweetness of a whisky.
Grant's claims this scientific measurement of sweetness, along with the more precise calculation of final 'peatiness', enabled the creation of a whisky that is perfectly balanced." />