L3SP OC 3.5 L1 - Making Scotch grain whisky

Distillation

Select here to learn more about the grains used for the production of Scotch grain whisky.

Grains

Processing the raw material (milling and mashing)

Select here to learn more about processing the grains used for the production of Scotch grain whisky.

Select here to learn more about the fermentation process in the production of Scotch grain whisky.

Fermentation

Distillation

Select here to learn more about the distillation process in the production of Scotch grain whisky.

Post-distillation operations

Select here to learn more about the post- distillation options for Scotch grain whisky.

Grains

Processing the raw material (milling and mashing)

Fermentation

Post-distillation operations

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Although there are almost no restrictions, only three grains are commonly used in grain whisky: malted barley, corn and wheat. The selection and proportions of grains used is called the mash bill. Select the icons to learn about how these grains are used in grain whisky.

Malted barley

Corn and wheat

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Select the tabs to reveal the steps to processing the raw materials.

2. The main ingredient in the mash bill (either corn or wheat) is cooked to gelatinise its starch.

4. The starch in the malted barley gelatinises and the enzymes convert the starches from the grains to sugar.

Step 2

Step 3

Step 1

Step 4

3. This liquid is cooled to 64°C (147°F) and malted barley is added.

1. The grains are milled and a new batch of wort is made up.

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As with malt whisky, grain whisky is fermented using cultured yeast.Fermentations are completed quickly without any period of standing before distillation. This limits bacterial activity and is necessary to ensure the newly made spirit has the clean, relatively simple flavours that are required. It also allows distillers to maintain the volumes required to meet the demand from blenders.

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The only legal restriction on the distillation of grain whisky is that it must be distilled to less than 94.8% abv. The vast majority of grain whisky is distilled to a high strength in column stills. This results in a whisky with light aromatic intensity.The contrast in style between grain whiskies and the more characterful malt whiskies resulted in the creation of Blended Scotch Whisky, which is scalable, affordable and brandable.

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Maturation – The rules regarding the maturation of grain whisky are the same as those for malt whisky. Distillers usually use ASBs to mature grain whiskies and rarely use any wood finishing. As grain distillers typically aim for a light aroma intensity, it is also uncommon for Sherry butts to be used for ageing, because this would add extra flavour that would overwhelm the light intensity of the grain whisky. Other post-distillation operations – Blending, dilution, chill-filtration and the addition of caramel colour are all available options post distillation. However, as most grain whiskies are notably pale in colour, it is likely that colouring is only used in small amounts, if at all.

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Malted Barley

Malted barley must be used in grain whisky production because of the enzymes it contributes. Grain distillers use specific varieties of barley that generate high levels of enzymes when malted (these are not the same varieties as those used to make malt whisky).

Corn and Wheat

In addition to malted barley, grain distillers use either corn or wheat, but not both. Nor do distillers switch from one grain to the other, because the grain used affects the style of the spirit and distillers want to maintain consistency. Furthermore, the equipment needed to process these two grains is different.