Grain Whisky

Developed in Ireland, grain whisky was quickly embraced in Scotland. A product of the industrial revolution, it became widespread following the introduction of the Coffey still, also known as the continuous or patent still, in 1831. This new still revolutionized the whisky industry and was the origin of the spectacular rise of blended scotch.

Unlike malt whisky, grain whisky is produced from a mixture of grains that include corn, wheat and barley. It is then distilled in a still that consists of two columns.