When it comes to whisky, single malt can hog the limelight, but the subtle beauty and complex flavour of grain whiskies make them an unsung hero of the spirit world. Grain whisky really became possible after Aeneas Coffey invented the Coffey Still in 1831, which paved the way for efficient distillation of a variety of grains – including malted barley. While single malt is malted barley distilled in a pot still, grain whisky could be anything from malted barley distilled in a column still to corn distilled in a pot still. Common grains used are wheat, rye, corn and barley, and you’ll discover an enticingly wide range of styles and flavours perfect for any true Scotch enthusiast.