Comparing Single Malt Whisky and Single Grain Whisky
There’s a common misconception that single malt and single grain whisky are the same, but they are distinctly different in both production and flavour. The confusion often stems from whisky naming conventions.
This article explores the key differences between these two whisky types, delving into their production methods, distillation processes, and the resulting flavour profiles. Whether you’re new to whisky or a seasoned enthusiast, this guide will help you understand the nuances and appreciate what makes each style unique.
What’s the Difference Between Single Malt and Single Grain Whisky?
Although the two terms might seem interchangeable, they’re quite different. Single malt whisky is seen as the best of the best when it comes to whisky production. It’s whisky produced from 100% malted barley, aged for at least three years and produced from a single distillery.
The word ‘single’ in single malt doesn’t actually refer to there being only one base grain but to the fact there is a single distillery. Malt whiskies, whether they’re blended malt or double malt need to be made with 100% malted barley.
Grain whiskies are any whiskies that aren’t made from 100% malted barley. Even if there is only 5% of another grain, it can’t be classed as a malt whisky. Single grain whiskies, like single malt are produced from one distillery and are never blended. You can make grain whisky using unmalted barley or other grains such as rye, wheat or even millet or oat.
Helpful Tips – Whisky Naming Conventions
- Single: refers to unblended whiskies that have been produced from a single distillery, this can apply to malt and grain whiskies
- Malt: refers to whiskies produced from 100% malted barley and no other grains...not even unmalted barley.
- Grain: refers to whiskies produced using grains other than malted barley – they can make up any proportion of the mash bill.
What is single grain whisky made of?
Single grain whisky is made using any grain other than malted barley. Most grain whiskies still use malted barley but add grains such as wheat, rye, maize or unmalted barley to complexify the flavour profile of the final whisky.
What grains can you use to make whisky?
Whisky is defined as an aged spirit distilled from fermented grain, so use of other base starch such as potato or fruit wouldn’t be permitted in whisky production. Malted barley is by far the most widely used whisky grain in Scotland, Ireland and England but some distillers use maize (corn), rye, wheat, millet and even oats or rice to make deliciously complex spirits.
- Malted barley
- Unmalted barley
- Maize (corn)
- Rye
- Wheat
- Millet
- Rice
- Oats
“we’ll tell you if we’re using different grains and mash bills because that makes the story and end product more interesting. We just stick to single malt because that’s what we’re set up to do”
- Rob Patchett, Whisky Ambassador at Cotswolds Distillery
Can you malt other grains for whisky production?
It’s typical to germinate (malt) barley for whisky production to release the sugars. However, you can malt other cereals too. It’s less common to malt other grains for whisky. Other grains are usually cooked (boiled) instead of malted, to release their sugars.
Comparing single grain and single malt
| Single malt | Single Grain |
| • Produced from a single distillery | • Produced from a single distillery |
| • Produced from 100% malted barley | • Produced using grains other than malted barley |
| • Aged in oak for at least three years | • Usually produced via continuous distillation |
| • Should be distilled in copper pot stills | • Produced in column (Coffey) stills |
| • Produced via batch distillation |
Which is Better Single Malt or Single Grain?
Although whisky drinkers generally prefer single malt, it really comes down to personal preference. They both have their merits and since they’re both produced from a single distillery, you can expect quality offerings from both categories.
Due to the popularity of single malt whisky, there is a huge demand for quality spirit. Therefore, a lot of producers have stepped up to this demand including us – Cotswolds Distillery. On the other hand, there is much less demand for single grain whiskies so there could be fewer producers offering world-class quality.
Ultimately, if you’re just starting out with whisky, grain whiskies can have more approachable flavour profiles, and can be excellent quality. If you’re a seasoned whisky drinker, it may take a something groundbreaking to turn your head away from single malt. If you enjoy the expressiveness of single malt but want the versatility of a single grain whisky, try Cotswolds’ Signature Single Malt
“[Cotswolds Signature Single Malt] can be defined in different ways - marmalade on toast, apples & pears, honey and lemon... It’s really a Swiss army knife of whisky”
- Rob Patchett, Whisky Ambassador at Cotswolds Distillery
Grain whiskies like Bourbon usually contain rounder, smoother and more approachable flavours such as caramel, buttered toast and vanilla, which are perfect for cocktails and mixing if that’s your thing. Malt whiskies tend to be on the savoury side and, depending on the type of single malt whisky, you can expect tobacco, leather, spice, dried fruit, oak and smoke (peated whisky especially).
How Does Production Differ Between Single Malt and Single Grain?
The main difference is the base grain. Malt whisky uses malted barley which requires an additional step before being mashed into a grist and fermented. Grain whisky uses a variety of grains and it's up to the producer whether they want to malt the grains first, cook them or use them as they are.
The second difference is distillation, malt whiskeys are distilled via batch distillation in copper pot stills. Meanwhile, grain whisky is distilled in column or Coffey stills via continuous distillation.
Pot distillation produces a slightly lower ABV and requires several rounds, but maintains fruity flavour compounds. Column distillation creates a purer spirit that takes most of its flavour from the barrel. Pot distillation produces a more interesting complex flavour profile.
How is single grain whisky produced?
The selected grains are usually cooked to release the sugars. Producers using malted grains will include a malting stage before milling and mashing. Yeast is added to sugary grain liquid (wort) to kick-start fermentation and then the grain ‘beer’ is distilled to produce heart cut – which through continuous distillation can reach 97% ABV. The pure spirits are usually aged in American oak barrels which impart sweetness and flavours of vanilla, caramel and cinnamon.
How is single malt whisky produced?
Barley is malted (germinated and dried) to release the sugars. Peated whisky producers dry the malt using peated fires. The malted barley is then mashed and mixed with hot water. Yeast is added to sugary grain liquid to kick-start fermentation and then the grain ‘beer’ is distilled in batches in copper pot stills to produce a rich and fruity heart cut – batch distillation can reach around 40-50% ABV so multiple distillations are usually necessary.
The pure spirits are usually aged in European or American oak barrels. Seasoned barrels from wine, Sherry or Bourbon production, for example, can add more complexity to malt whiskies.
Flavour Differences Between Single Malt and Single Grain Whisky
We’ve discussed that the key differences between grain and malt whiskies are the types of grain used and the distillation process. Malt whiskies are highly expressive and can be more savoury. Meanwhile, grain whiskies contain fewer impurities, get most of their flavour from the barrel and can be more accessible for novice whisky drinkers. Explore some of the flavours you might expect from either.
| Grain Whisky | Malt whisky |
| • Caramel | • Citrus |
| • Vanilla | • Spice: clove, anise |
| • Spices: cinnamon, cardamon | • Woody/oak |
| • Brown butter | • Earth/mushroom |
| • Toasted marshmallow | • Leather |
| • Soft fruit | • Ripe fruit (banana, pineapple, apples, pears, figs) |
| • Citrus | • Dried fruit |
| • Smoke (rare) | • Maritime |
| • Floral | • Tobacco |
| • Buttered brown toast | • Raisins (Sherry cask) |
| • Honey | • Dark chocolate (wine/Sherry casks) |
| • Cinnamon Toast Crunch | • Herbs & grasses |
| • Floral | |
| • Smoke/peat | |
| • Toast | |
| • Honey |
Frequently Asked Questions
Can a Single Grain Scotch Whisky be made without barley?
Grain Scotch whiskies usually contain around 10-20% malted barley. Some regions may require Scotch grain whisky to contain certain proportions of malted barley and others may not. However, Scotland isn’t known for its grain whisky.
Why is grain whiskey considered bad/cheap?
A lot of grain whiskies are made for mixing and can lack complexity and flavour. However, single grain whiskies can offer as much quality as single malt. It comes down to personal preference, but single malts tend to be more expressive and full-bodied than single grain offerings.
Are there specific regions known for producing exceptional single grain or single malt whiskies?
Scotland, US, Canada & Japan all produce exceptional malt and grain whiskies. Kentucky is known for Bourbon production – arguably the most prestigious grain whisky – made using mostly corn.
How do aging requirements differ for single grain and single malt whiskies?
Generally, whisky needs to be aged for three years to be classified as such. However, some appellations, such as Bourbon, only need to age their spirit for 2 years. Grain whiskies generally adhere to the maturation requirements for single malt whisky with some outliers in the market.
What are the requirements for single grain whisky?
Grain whiskies can contain any grain, including malted barley. Anything less than 100% malted barley is a grain whisky. Grain whiskies must be produced via continuous distillation and typically aged for three years in wood (unless it’s Bourbon).