GRAINS – Glass & Grains

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Barley

Historically, the most common grain used for making whiskey and integral to making Scotch, Irish Whisky, and Japanese Whisky today. Typically is malted but can be used unmalted as well. Single malt scotches are regarded as some of the best and most complex whiskies in the world.

Rye

Rye became a popular alternative to Barley when settlers in America began distilling their own whiskey. Rye tends to create a spicier, dryer whiskey than Barley, and became more preferred as it grew better in the new world climate.

Corn

Corn also became a popular alternative to Barley in America, and the most common whiskey grain used in American whiskey post-Prohibition. Today, Corn is most recognized in Bourbon, which by law must be at least 51% Corn.

Wheat

Wheat, like Rye and Corn, became a more popular alternative to Barley for whiskey production in the New World. While historically Wheat has typically been a secondary grain in Bourbons or other whiskies, some of the world's most famous brands have a high Wheat content (like Pappy Van Winkle, Weller, and Maker's Mark).