Single Grain vs. Single Malt Whisky

Single Grain vs. Single Malt Whisky: What's the Difference?

At Braeckman, we take pride in the diversity of our whisky production, from our award-winning Single Grain to our Single Malt expressions. But what exactly is the difference between these two types of whisky, and why do we choose specific grains for our Single Grain?

Single Malt Whisky

A Single Malt Whisky is defined by two main characteristics:

• Only Malted Barley: The distillate must be made exclusively from malted barley (barley that has been germinated and dried).
• One Distillery: The whisky must originate from a single distillery.

This means that a Single Malt is always the pure expression of the traditions, techniques, and terroir of one specific distillery that uses only malted barley as its grain base.

Single Grain Whisky

A Single Grain Whisky has a broader definition:

• Various Grains: The distillate can be made from one or more types of grains, in addition to or instead of malted barley. This can include corn, wheat, rye, or unmalted barley.
• One Distillery: Just like a Single Malt, the whisky must originate from a single distillery.

The term "grain" refers to the presence of grains other than solely malted barley in the whisky's composition. This opens the door to a wider range of flavors and styles.

Braeckman's Choice: Rye and Malted Barley

At Braeckman, we make a deliberate choice for the composition of our Single Grain Whisky. We primarily use malted barley and unmalted rye. This decision is deeply rooted in our tradition and history. Since we consistently used these grains in our renowned jenever production, it was a logical step to start with a similar mash (grain mixture) for our whisky. This ensures a unique continuity in our craftsmanship and brings a recognizable Braeckman character to our whiskies.

Characteristics of Grains in Whisky Production

Each grain contributes to the final flavor profile of the whisky:

Malted Barley:

• Flavor Profile: Forms the backbone of many whiskies and is known for its malty, cookie-like, nutty, and sometimes fruity notes. It's essential for fermentation due to its enzymes.
• Usage: The only grain permitted in Single Malt Scotch Whisky; widely used in Single Grain whiskies and Bourbons.

Rye:

• Flavor Profile: Brings spicy, peppery, fruity (think dried fruit), and sometimes even floral notes. It can add a certain "bite."
• Usage: Crucial for Rye whiskies, and in our Single Grain, it contributes to complexity and a unique character.

Wheat (sometimes used in Single Grain):

• Flavor Profile: Known for its soft, sweet, and approachable character. It can add notes of bread, caramel, and vanilla, often creating a smoother whisky.
• Usage: Often used in grain whiskies and as a secondary grain in some Bourbons.

The combination of these grains, along with our unique distillation process and maturation in carefully selected casks, defines the character of our Braeckman Single Grain Whisky. It's a tribute to our jenever roots, translated into the world of whisky.