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Grain whisky is generally produced from a combination of cereals, most commonly wheat or maize together with a smaller proportion of malted barley. Other grains such as rye or oats do turn up from time to time, but they are far less common in modern Scotch whisky production. The spirit is typically made using continuous distillation in column, or patent, stills, a method that produces a markedly lighter and cleaner distillate than the batch distillation used for malt whisky.
That lighter, more subtle character has placed grain whisky at the heart of blended Scotch for generations, but it has also meant that it is often overlooked as a whisky in its own right. When bottled on its own, however, especially after long maturation, grain whisky can offer considerable charm: sweetness, elegance, creamy texture and a distinctive style quite separate from malt whisky rather than simply inferior to it.
The rise of single grain bottlings, particularly from independent bottlers, has helped draw fresh attention to this underappreciated style. Distilleries such as Strathclyde, North British and Invergordon are now regularly seen as single grain releases, often at impressive ages and frequently offering excellent value for money when compared with similarly mature single malts.
