Single grain whisky is one of the most misunderstood categories in Scotch production. Despite the name, it does not mean whisky made from a single type of grain. Instead, “single” refers to it coming from one distillery, and “grain” indicates that it is made from cereals other than, or in addition to, malted barley. While single malt has a reputation for complexity and individuality, single grain is often celebrated for its lighter body, versatility, and role as the backbone of blended Scotch.
The Definition of Single Grain Whisky
Under the Scotch Whisky Regulations 2009, a single grain Scotch whisky must be distilled at a single distillery, using water and malted barley with or without whole grains of other cereals. The key difference from single malt production is that it is distilled in continuous (Coffey) stills rather than traditional copper pot stills, allowing for a lighter and more neutral spirit.
Although single grain whisky is usually associated with large-scale production for blends, it can be bottled on its own. In recent years, more distilleries and independent bottlers have released aged single grain whiskies, showcasing their often-overlooked character.
A Brief History
The development of single grain whisky is closely tied to the invention of the continuous still in the 1830s by Aeneas Coffey. This new still design could operate without being emptied and refilled between runs, making it far more efficient than pot stills. It produced a lighter spirit at a higher strength, ideal for blending with richer, more robust single malts.
The rise of blended Scotch in the late 19th century cemented the role of grain whisky as a blending component, softening and balancing the flavour of malts. For decades, grain whisky was rarely bottled as a standalone product, except for a few budget-friendly brands. Only in recent years has aged single grain been recognised for its delicate sweetness and smooth profile.
How Single Grain Whisky Is Made
The production process starts with a mash bill that typically includes a combination of malted barley and other cereals such as wheat, corn (maize), or rye. This mash is fermented to produce a beer-like wash.
Instead of being distilled in batches in copper pot stills, the wash is distilled in a continuous still, also known as a column still or Coffey still. The design allows for constant production and a higher proof distillate, usually around 70–94% ABV. This results in a cleaner, lighter spirit that retains fewer of the heavier flavour compounds found in pot-distilled whisky.
The spirit is then matured in oak casks for at least three years, although single grain whiskies often benefit from longer ageing to develop depth and complexity. Many are matured in ex-bourbon barrels, giving vanilla, toffee, and coconut notes, while sherry or wine casks can add dried fruit and spice.
Flavour Profile
Single grain Scotch is generally lighter and sweeter than single malt. Common tasting notes include vanilla, toffee, honey, coconut, citrus, and gentle spice. Older examples, particularly those aged over 20 years, can show remarkable complexity, with layers of oak, caramel, and tropical fruit.
Notable Scottish Examples
Cameronbridge – One of Scotland’s largest grain distilleries, producing spirit for blends and occasional single grain releases.
Girvan – William Grant & Sons’ grain distillery, home to the Girvan Patent Still single grain range.
Invergordon – Known for producing well-aged single grain bottlings through independent bottlers.
Port Dundas (closed) – Releases from this closed distillery are now highly collectible.
Global Comparisons
Ireland – Grain whiskey (without the “e”) plays a similar role, with distilleries like Midleton producing both blending stock and standalone releases.
Japan – Chita by Suntory is a single grain whisky designed as a delicate, approachable counterpart to single malt.
USA – While bourbon and rye are technically grain whiskies, the American market rarely uses the term “single grain” in the same way as Scotland.
Collectability and Investment Potential
While single grain whiskies are generally more affordable than single malts, older bottlings – especially from closed distilleries like Port Dundas or Carsebridge – can be highly sought after. Limited releases from active distilleries with substantial age statements also attract collectors, particularly when bottled at cask strength.
How to Taste and Enjoy Single Grain Whisky
Single grain whisky’s lighter profile makes it approachable neat, but it also works well over ice or in cocktails. For those accustomed to single malts, tasting a mature single grain can reveal a different side of Scotch whisky – one that is elegant, subtle, and often underrated.
Food Pairing
Lighter single grains pair well with seafood, creamy cheeses, and light desserts like panna cotta or lemon tart. Sweeter, older examples can complement caramel-based desserts or mild cigars.
Frequently Asked Questions
Is single grain whisky made from only one type of grain?
No. It can be made from malted barley plus other grains such as wheat or corn. “Single” refers to one distillery.
Is single grain inferior to single malt?
Not necessarily. It has a different profile – lighter, sweeter, and more neutral – and is ideal for certain drinking occasions.
Why is single grain usually cheaper than single malt?
Its production is more efficient, and it is made in larger volumes, which helps keep costs lower.
Conclusion
Single grain whisky is an essential part of Scotland’s whisky story, providing the foundation for blends and offering its own charm as a standalone style. From youthful, fresh releases to long-aged bottlings with complex oak influence, it deserves a place in any whisky enthusiast’s exploration. While it may not have the fame of single malt, single grain offers elegance, value, and a unique perspective on Scotch whisky.