Grain is a lesser-seen but thoroughly delicious category of whisky. Grain whiskies are made all over the world, from Scotland, Ireland and the US, to Japan, India, South Africa and beyond. They’re often considered ‘bulk’ whiskies – the quickly made, cheap stuff produced on giant workhorse stills. Grain whisky is essential in blended whiskies, and, in volume terms, is the biggest whisky category in the world.
While it is critically important to the infrastructure of the whisky industry, grain whisky never gets the limelight. We’ll look at grain whisky from two perspectives here: its role as a component part in blends, especially blended Scotch, and the single grain category in its own right.
What is grain whisky and how is it made?
Grain whisky is made from malted barley and other grains. It’s typically made in a column still – a tall still with multiple plates capable of making lighter styles – and will usually be aged in ex-bourbon barrels.
Grain whisky produced at one distillery is known as single grain. A blend of grain whiskies made at multiple distilleries is known as blended grain, but these are incredibly rare.
Grain whiskies on their own are usually light in style. They’re designed to be literally blended – they’re a quality canvas on which flavours can hang.
This is true wherever in the world whiskies are made. Japanese and Irish grains, for example, are used as blending components and released in their own right.
Grains in blended Scotch
Considering blended Scotch accounts for around 90% of all Scotch whisky exports, grain is a hugely critical category. In this instance, grains will typically be blended while still quite young (although of course many blends still carry age statements).
The reality is that most blended Scotch whiskies are incredibly complex, and will include grains – and indeed malts – from multiple different distilleries. The role of the master blender is profound. Recipes are closely-guarded secrets, even for entry-level products, and grains have a role in maintaining consistency.
Another element to note is that casks will be commercially traded between companies to make sure there is consistent supply to feed recipes. Grains from all the big distilling groups will change hands on their way to becoming part of a blend.
Single grain expressions
Single grain whiskies are some of the most overlooked when it comes to whisky categories. The reputation they hold as blending whiskies runs deep – many whisky drinkers would overlook a single grain as being less prestigious than a single malt.
Which is unfounded, because single grains can be spectacular. They offer a remarkable drinking experience, and because they are lesser known, can be much more affordable than their single malt counterparts.
Single grains released as bottlings are typically long aged, often for longer than 25 years. Often lighter in character, the grain spirit takes well to lengthy maturation periods. Whereas other whiskies might fight for or clash with the oak as they are in, single grains are more mellow. A well-looked-after single grain offers incredible value.
Single grains to try include Bain’s Cape Mountain Whisky from South Africa, and Scotch distilleries Cambus, Girvan and Invergordon.