Single Grain

single grain whisky

Grain whisky is a spirit made from cereals other than malted barley. Wheat, rye, corn, buckwheat... are all used to create grain whisky.

This selection of cereals is used to create the whiskies you all know. Bourbon and rye whiskey are perfect examples. Bourbon is 51% corn and rye whiskey 51% rye.

What's more, compared with blended whisky, grain whisky is produced in a single distillery. That's why it's called single grain.

It is generally made in Scotland or Japan. Scotland played a key role in the emergence of grain whisky, with the creation of the patent still (column still).

Production

Grain whisky is distilled in a column still. There are two columns in this still: the analyzer and the rectifier. The mash enters the rectifier for heating, then rises in the analyzer, where it is distilled by passing through various cavities. At the same time, steam descends. The alcohol mixes with the must, then the alcohol-laden steam passes through a condenser at the top of the analyzer to the bottom of the rectifier. In this almost empty column, the vapour is heated again, then rises to another condenser at the top, where the alcohol particles are recovered. The condensed vapors are then reintroduced into the circuit at the level of the wort leaving the rectifier.

Tasting advice

To fully appreciate your whisky, pour a small amount (between 1.5 and 3 centiliters) into a tasting glass. For the best tasting experience, make sure your whisky is at room temperature. If this isn't the case, opt for whisky stones, which lower the temperature of your drink from 20° to around 10° without diluting it with water.