Grain whisky is generally produced from a mixed group of cereals with maize and a small amount of malted barley being the most common constituents within current production. Traditional ingredients such a rye, wheat and oats are now used only infrequently and the spirit is produced using continuous distillation. The use of column, patent stills produces a very different spirit to that of the pot stills used in the production of malt whisky, and results in a considerably lighter and more neutral spirit.
The unobtrusive nature of grain whisky has put it at the very heart of blended whisky production but has also led to it being somewhat undervalued as a drink in itself. The recent rise in Single Grain bottlings, particularly from the Independent bottlers, has started to rectify this and shine a light towards a sadly overlooked style of whisky. Single Grains from distilleries such as Strathclyde, North British and Invergordon are increasingly seen bottled at great age and often represent outstanding value for money.