Ailsa Bay Sweet Smoke 1.2, a single malt whisky from the Lowlands, is characterised by a pleasant balance between smokiness and sweetness. This balance has been masterfully achieved and realised by master blender Brian Kinsman. The whisky has a phenol content of 022 PPM (parts per million) and a sweetness level of 019 SPPM (sweetness parts per million), a special feature that is stated on the bottle label for the first time.

The innovative "Micro Maturation" method was used in the production of Ailsa Bay Sweet Smoke 1.2, a technique that has so far only been used 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 litres. This is followed by a further maturation period in new and reused American oak casks. This type of maturation helps the whisky to develop its characteristic sweet and smoky notes, making it an exceptional representative of its kind.