Grain whisky

Grain whiskies usually contain some malted barley to provide enzymes needed for mashing and are required to include it if they are produced in Ireland or Scotland.

[2] In Ireland, where regulations define "pot still whiskey" as one distilled from a specific mixed mash of at least 30% malted barley, at least 30% unmalted barley, and other unmalted cereals in a pot still, "grain whisky" refers to whisky produced from a mixed mash of no more than 30% malted barley in a column still.

[1] In both countries, grain whisky is typically distilled in a continuous column still in a manner that results in a higher percentage of alcohol by volume (ABV) but a less flavourful spirit than that derived from a pot still.

[1][2] Outside Ireland and Scotland, the use of continuous column stills and the use of a non-barley mash are not so closely associated with the production of "light" whisky (whisky with little flavour due to distillation at a very high ABV).

[3] In the United States, whiskey produced at greater than 80% ABV is formally classified as "light whiskey" and cannot be labelled with the name of a grain or called malt, bourbon or straight.