The Science of Taste
Year
2022A 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 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.
Preparation
The first out of five steps — steeping in water, barley sprouts to form malt.
Mashing
Next, as the mixture nears the boiling point, starches begin to convert to sugar.
Fermentation
This biological process creates a frothing mash, as living yeasts turn sugar to alcohol and CO2.
Distillation
This extraction releases the volatile spirit, with water and mash left behind.
Ageing
Micro maturation unfolds a matrix of flavours, kickstarted in small-capacity bourbon casks.
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
