Grain whisky is produced from barley, wheat, rye and corn. The barley constitutes only small part of 10%. Grain whisky production is possible only thanks to the invention of Aeneas Coffey, who in 1831 created an alembic for a continuous production, also known as Patent Still/Coffey Stall. Distillation devices of a new type were cheap and easy to control. Strong alcohol, 94-96%, was produced in them in a very rapid pace, as they did not require cleaning and refilling after each finished distillation. Grain whisky is very rarely bottled as a separate distillate, most often it is used to create blends, which after all constitute 90% of all Scotch Whiskies on the market.
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