Posted 11 December 2019
If you travelled back a few hundred years, you’d find that many Scottish distillers (particularly those outside of the Highlands) would make whisky from whatever grains they had to hand. It wasn’t all malted barley all of the time – wheat, rye, oats – sometimes raw, sometimes malted – would all be processed and turned into booze. Much of the choice of grains was down to their costs – both the location of grown crops and the taxman’s take made ingredients more expensive depending on where a distillery was located – E.G. malted barley was far more expensive than the unmalted grain available to Lowlands distilleries.