Famous Grouse Question

Wot the Hell iz "whiskey flavor" (sic) ??

Like all blends, it includes malt whisky -- usually several malts -- and grain whisky. No additional flavoring agents are allowed if they want to call it Scotch whisky , as I understand it. (Coloring with caramel is allowed, but shouldn't affect the taste.) Generally, the higher the malt content, the better the blend. Grain whisky does contribute to the flavor, but it tends to be more one-dimensional than that of malt whisky, which is usually more complex.

Most blends contain more grain than malt whisky. When there's more malt than grain whisky, it's sometimes referred to as a reverse blend.

Bottom line: if you like the combination of taste and price, buy it. If not, don't.

bill

So then, these grain whiskey's used to blend actually have flavor of their own? They are not just a neutral spirit like Vodka or Everclear?

Jimmy

U¿ytkownik "Jimmy Smith" napisa³:

They most definitely do have a flavour of their own. Whatever method of distillation, whisky has to mature in oak casks for at least 3 years, otherwise it cannot be called whisky. However neutral the spirit is, it does derive a lot of flavour from the cask and from the surrounding air. In the case of, say, 12-year-old blends (Chivas, Johnnie Walker), the grain components have also spent at least 12 years in the casks. Lots of flavour development must happen during all that time. Actually, there are a few grain whiskies available on the market - with no malt component. Cameron Brig, or the fabulous Hedonism from Compass Box come to mind.

Cheers, Rajmund

Most decent whisky shops will sell a few grains. Invergordon is one I haven't tried in years but I remember it being quite pleasant. I bought a bottle of Waitrose brand 8 yr old grain about 18 months ago and that was great value for money - but I don't think they do it anymore - pity.

As an aside, for years I couldn't get my wife to touch whisky but I'm weaning her onto it via grains, which she can just about stand.