grain whiskey

Black Bush - Has a significantly greater proportion of malt to grain whiskey than the white label.

Though traditionally distilled using pot stills, the column still is now used to produce grain whiskey for blends.

Powers Gold label is a blend of approximately 70% pot still and 30% grain whiskey.

Michter's had made grain whiskeys in Pennsylvania since the 18th century, but closed shop about 15 years ago.

It changed hands in 1987 and underwent a renovation by its new owners, acquiring a Coffey still in 1993 in order to produce grain whiskey.

They are a blend of malt and grain whiskeys and aged at least 3 years (4 years for exports) .

Originally a pure pot still whiskey, it is now produced from a blend of pot still and grain whiskey.

If the whiskey is continuously distilled from unmalted grains, it is referred to as grain whiskey.

Lighter and much less robust in taste, these grain whiskeys were and are used to soften the flavors of malts in proprietary blends.

Instead, many famous Irish names like Jameson and Powers are blends of pot-still barley whiskey and column-still grain whiskey.

There is single malt whiskey made from 100% Malt barley distilled in a pot still, and grain whiskey made from grains distilled in a column still.

Regardless of whether the blended whiskey is made from combining grain whiskey with either single malt whiskey or with single pot still whiskey, it is labelled with the same terminology.

Clontarf makes a blended whiskey (called simply Clontarf Irish Whiskey) and a single malt, as well as a reserve that is a blend of single malt and grain whiskey.

This lighter and more neutral spirit is rarely found on its own and the vast majority of grain whiskey is used to make blended whiskey, a product made by mixing column still product with richer and intenser pot still product.