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Issue 129 - Graining Momentum

Whisky Magazine Issue 129
July 2015


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Graining Momentum

Because blended grains make finer whisky

Over the past year, the number of consumers who have learned about grain whisky has inevitably soared globally. With his dazzling smile and international presence, David Beckham's backing of Diageo's grain whisky, Haig Club, has put this style of whisky in the limelight.

Nick Morgan, head of whisky outreach at Diageo, says whether you love or loath the idea of Haig, it has got the masses talking.

“I'm celebrating 25 years in the Scotch whisky industry and I have never seen so much discussion and talk around whisky as I have since Haig launched. The energy and comment it brought into the whisky category has been astonishing,” he says. It's hard to argue with that. Having such a high profile celebrity behind a whisky brand has raised its profile and will inevitably help attract a wider audience to a spirit still often branded an ‘old man's drink.'

But grain whisky has done its fair part in the whisky world for a much longer time than Mr Golden Balls has. It's the workhorse, the base of every blended whisky out there, the lighter cousin to malt whisky that creates what many blenders term the ‘canvas' on which they can create a final bottled masterpiece. Combined with malt whisky, it makes famous blends like Teacher's, Johnnie Walker, Famous Grouse and Ballantine's. And with over 90 per cent of the global whisky consumption coming from blends, this style of whisky – made on a continuous still and, in the UK, usually from wheat – has been enjoyed in some way by c...

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