Whisky might be known for its bold character and complex flavour, but at its heart, it all starts with something surprisingly simple: grain.

Whether it’s a classic Scotch or an experimental new-world whisky, every bottle begins with a fermented mash of cereal grains. From barley to corn, rye to wheat, each grain adds something different to the final profile—flavour, texture, sweetness, spice. And depending on where the whisky’s made and how it’s distilled, the grain bill can change everything.

Let’s break down the key grains used in whisky making, what they bring to the glass, and how they shape some of your favourite styles.

Barley is the backbone of traditional Scotch whisky. It’s the only grain allowed in single malt Scotch, and for good reason—it’s rich, complex, and packed with character.

To make malt whisky, the barley is first malted—soaked in water, germinated and then dried, often over a peat or hot air fire. This process activates enzymes that turn the grain’s starches into fermentable sugars, which are essential for making alcohol.

Malted barley contributes malty, biscuity and sometimes nutty flavours, along with a smooth mouthfeel and natural sweetness. If you’re drinking a single malt Scotch, like The Glenlivet, you’re tasting 100% malted barley.

Get a full breakdown of how Scotch is made, including malting, fermentation and distillation.

Corn is most famously associated with bourbon, where it must make up at least 51% of the grain mash by law. It’s what gives bourbon its distinct sweetness and soft, rounded finish, often with notes of vanilla, toffee and caramel.

Corn isn’t used in Scotch whisky, but it does occasionally appear in blended whiskies or grain whiskies from other parts of the world. It’s not about complexity—it’s about body and balance.

Corn-heavy whiskies are typically easy-drinking and a great gateway for new whisky fans.

Get a full breakdown of how Scotch is made, including malting, fermentation and distillation.

Rye whisky is known for its bold, peppery bite. It’s less common in Scotch but plays a major role in American and Canadian whiskies. Rye can add complexity and a dry finish, with flavours like black pepper, spice and even a touch of menthol.

Even in small amounts, rye makes an impact. In American rye whisky, it must account for at least 51% of the mash. In blends or experimental whiskies, it’s often used to balance sweeter grains like corn or barley.

For drinkers who prefer a drier style of whisky, rye is the go-to grain.

Wheat doesn’t shout—it whispers. It brings a light, soft texture to whisky and often creates a smoother, creamier mouthfeel. Flavour-wise, wheat tends to be neutral, but that’s part of its charm—it lets other elements shine through.

Wheat is common in grain whisky, which is made using a mix of malted barley and other grains (often wheat or corn) and distilled in a continuous still. In Scotch, grain whisky is typically blended with malt whisky to create a blended Scotch.

Want to dive deeper into the differences between malts and blends? Explore our guide to single malt vs. double malt.

While the big four—barley, corn, rye and wheat—dominate the whisky world, there’s a growing interest in using alternative grains. Distillers are experimenting with everything from oats to triticale (a rye-wheat hybrid), even rice.

Why? These grains can add new flavours, textures and aromas. Oats bring a creamy body, spelt adds nuttiness, and rice (used in some Japanese whiskies) offers a delicate, floral profile.

While you won’t find these grains in traditional Scotch whisky, they’re making waves in craft distilling and pushing the category into new territory.

It all comes down to what’s in the mash bill and how it’s distilled.

• Single malt means it’s made from 100% malted barley, at one distillery, in pot stills.

• Grain whisky can include other cereals like wheat or corn and is usually distilled in a column still, creating a lighter, cleaner spirit.

• Blended Scotch is a mix of both—malt whisky for character, grain whisky for balance and smoothness.

Want more? Check out our full guide on whisky ingredients.

So, why do whisky grains matter? Because they shape everything—from the spirit’s texture and flavour to how it blends, matures, and mixes in your glass.

Whether you’re sipping a single malt made with nothing but barley, or exploring blended whiskies that mix corn, rye and wheat, knowing your grains helps you understand your whisky just a little better.

Ready to taste the grain in action? Explore The Glenlivet’s range of single malt whiskies to experience what barley can do—on its own, and in the hands of expert distillers.