Ailsa Bay Sweet Smoke 1.2, a single malt whisky from the Lowlands, is characterized by a pleasant balance between smokiness and sweetness. This balance was masterfully achieved and implemented by Master Blender Brian Kinsman. The whisky has phenol levels of 022 PPM (Parts per Million) and a sweetness level of 019 SPPM (Sweetness Parts per Million), a unique feature that is indicated on the bottle label for the first time.

The production of Ailsa Bay Sweet Smoke 1.2 utilized the innovative "Micro Maturation" method, a technique that has previously been used exclusively for this whisky. This method involves an initial maturation phase of 6 to 9 months in Hudson Baby Bourbon Casks, which have a capacity of 25 to 100 liters. This is followed by further maturation in new and re-used American oak casks. This type of maturation helps the whisky develop its characteristic sweet and smoky notes, making it an exceptional representative of its kind.

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