Ailsa Bay

The Science of Taste

Year

2022
A series of visual experiments that take a microscopic look at the science of taste – designed for one of the most technologically advanced distilleries in the world.

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The 5 processes of whiskymaking, chemical and physical, are visualised on a molecular level; blending a sensorial world with technology, science and engineering.

Ailsa Bay creates the first Single Malt Scotch with a precisely analysed measure of oaky sweetness and peaty dryness through a unique process of Micro Maturation.
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Preparation

The first out of five steps — steeping in water, barley sprouts to form malt.
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Mashing

Next, as the mixture nears the boiling point, starches begin to convert to sugar.
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Fermentation

This biological process creates a frothing mash, as living yeasts turn sugar to alcohol and CO2.
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Distillation

This extraction releases the volatile spirit, with water and mash left behind.
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Ageing

Micro maturation unfolds a matrix of flavours, kickstarted in small-capacity bourbon casks.
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Credits

Creative Director

  • Marcus Wendt

Executive Producer

  • Vera-Maria Glahn

Design & Animation

  • Xander Marritt
  • Dan Hoopert
  • Fernando Magalhães

Producer

  • Joe Smith

Sound Design

  • Jamie Teasdale

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