Types of Whiskey & Whisky: What Grains are Used to Make Whiskey?

All whiskeys, no matter where they come from, start with the grain. But what grains are used for whiskey? And how do these grains change the way the whiskey tastes?

We break down the different types of grains that are typically used to make whiskey, including what flavors come from the grains, and sometimes more importantly, what flavors come from the earth where those grains were grown.

Barley

Historically some of the first whiskey (or whisky as it’s spelled in Scotland and Japan) were made entirely from barley. Most barley whiskeys are malted. The malting process is done to make the barley sprout and create enzymes, which convert the carbohydrates into simple sugars, which are then fermented by the yeast in alcohol.

Malted barley produces a smoky, toasted, or nutty flavor. Most whiskeys produced around the world include some malted barley. However, some distillers also used unmalted barley, which also adds sharp and sour flavors, including lemon or apple.

Corn and Bourbon

American distillers introduced corn into whiskey making some time in the mid-1700s. Corn is the required foundation for bourbon To be considered bourbon, the United States regulations require at least 51% corn and it must be aged in new, Charred Oak barrels.

In addition to bourbon, corn is also responsible for other corn whiskeys, which are typically unaged or aged in used barrels.

Corn is often credited for providing bourbon with the sweet flavors, but no grain actually provides sugar content in whiskey because sugar doesn’t go through distillation. Corn typically doesn’t provide strong flavors, which is why it’s often combined with other grains that do provide flavor. That sweet, caramel flavor in your bourbon actually comes from the wood sugars in the charred barrels used for aging the spirit.

Rye

Americans started using rye in whiskey because it can grow just about anywhere, but Pennsylvania is where Rye Whiskey traces its roots. Today rye whiskey is favored by those who want a spicy flavor as opposed to the sweet taste of bourbon. Rye whiskey can have notes of black pepper, rye bread or even anise.

American rye whiskey must contain at least 51% rye, but many distillers add higher percentages to their rye whiskey for that extra spicy, irresistible flavor.

Wheat

Although wheat is the primary grain used in most baked goods, it is not as common in whiskey. Some American distillers create wheated bourbon to provide a light, sweet and approachable bourbon, which is especially good for those who have never tried whiskey or bourbon.

Wheat typically provides notes of honey, vanilla or mint. It creates a softer or more gentle whiskey, oftentimes helping to highlight the other grains or the barrel used for aging.

The Earth

All grains are grown in the earth. The soil gives so much to the grains, including vitamins, minerals, and nutrients. The farmers provide care to the grains. From the soil preparation to the watering: it is all a labor of love. Although not all distilleries are able to grow their own grains, the ones that do can oversee the entire process from seed to still to barrel to bottle. It is that love and connection to the earth that can provide some of the most distinct and beautiful whiskey flavors.

Learn more about our farm-to-bottle spirits.

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