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.

The 5 chemical and physical processes of whiskymaking 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.

: FIELD x Ailsa Bay 12 by FIELD.IO
1/5 Preparation
Steeped in water, barley sprouts into malt.
: FIELD x Ailsa Bay 11 by FIELD.IO
2/5 Mashing
Near boiling point, starches begin to convert to sugar.
: FIELD x Ailsa Bay 8 by FIELD.IO
3/5 Fermentation
Creates a frothing mash, as living yeasts turn sugar to alcohol and CO2.
: FIELD x Ailsa Bay 9 by FIELD.IO
: FIELD x Ailsa Bay 6 by FIELD.IO
4/5 Distillation
Releases the volatile spirit, with water and mash left behind.
: FIELD x Ailsa Bay 4 by FIELD.IO
5/5 Ageing
Micro Maturation unfolds a matrix of flavours, kickstarted in small-capacity bourbon casks.
: FIELD x Ailsa Bay 1 by FIELD.IO
: FIELD x Ailsa Bay 2 by FIELD.IO
Ailsa Bay: The Science of Taste

— one of the most technologically advanced distilleries in the world

Press Kit


Artwork by



Ailsa Bay

Comissioned by


Creative Direction

Marcus Wendt

Executive Production

Vera-Maria Glahn

Design & Animation

Xander Marrit, Fernando Magalhães, Dan Hoopert


Joe Smith

Sound Design

Jamie Teasdale