Grain whisky is a distilled spirit made from cereal grains rather than malted barley. It is typically lighter in flavor than single malt whisky and is often used in blends, though it can also be consumed neat.
How it is made
Grain whisky is produced through rectification, allowing for continuous production and lower costs. The distillation produces a neutral spirit with high alcohol content (70-80%), which gains flavor during aging in barrels. Bourbon and sherry casks are commonly used, adding notes of vanilla, caramel, and sweetness.
Types and styles
Different grains create distinct flavor profiles. Barley adds sweetness and caramel notes, common in Scottish, Irish, and Japanese whisky. Corn provides a syrupy sweetness, featured in bourbons. Rye gives a spicier character with pepper and cinnamon notes, popular in American and Canadian whiskies. Wheat contributes grainy notes with aromas of dark bread and malt.
How it is served
Grain whisky can be enjoyed neat, with food, or in cocktails. It is featured in numerous cocktails on this site, including the Boomerang, Brooklyn, New York Sour, Old Pal, and Manhattan After Dark, among others.
Adapted from the Russian Wikipedia article Зерновой виски, available under CC BY-SA 4.0.
Kinds of grain whisky
- Rye whiskey (59 cocktails)
- Canadian whisky (3 cocktails)
- Corn whiskey
Other styles
- Buckwheat whisky
- Wheat whisky
Well-known brands
- Bernheim Original (Kentucky)