Malt vs Grain Whiskeys: Where Distillers Divide
CrushBrew Editorial · Whiskey · 7 min read
Key Takeaways
It’s the grain — Malt whiskey is malted barley; grain whiskey is anything else.
The 51% rule — Each is defined by a mash of at least 51% of its named grain.
Different process — Malt is often a clear wash; grain is often fermented on the grain.
Different flavor — Barley is sweeter and softer; rye is spicier.
Quality is the real divider — Careful, small-batch production matters more than malt versus grain.
In This Article
What’s the difference between malt and grain whiskey?
The basic difference is the grain each is made from, Nelson explains. “Malt” whiskey is the common name for a spirit made from at least 51% barley that has been malted, allowed to partially germinate before brewing. Grain whiskey, on the other hand, is made from a mash that is at least 51% of some other specific grain. Rye whiskey, for instance, is at least 51% rye, and grain whiskeys can be malted or unmalted.
Malting
Malting is the process of letting a grain, usually barley, begin to germinate, then halting it with heat. Germination develops enzymes that convert the grain’s starches into fermentable sugars, which yeast later turns into alcohol. It is also where much of a whiskey’s color and flavor begins.
There could be other differences between the two, but the only one truly set in stone is this: “malt” describes whiskey made from malted barley, while “grain” covers anything else, any grain or combination, malted or not. In the United States, the major whiskey types follow the same logic, each defined by a mash of at least 51% of its named grain.
Malt vs Grain Whiskey at a Glance
| Feature | Malt Whiskey | Grain Whiskey |
|---|---|---|
| Main grain | Malted barley | Any grain (rye, corn, wheat), malted or not |
| Mash rule | At least 51% malted barley | At least 51% of one specific grain |
| Fermentation | Often as a clear wash | Often “on the grain” |
| Typical flavor | Sweeter, toastier, softer | Varies by grain; rye is spicier |
| Examples | Single malt, malt whiskey | Rye, bourbon, wheat whiskey |
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How does the production process differ?
When it comes to production, Nelson says it is mostly up to the distiller. “Generally, malt whiskey is fermented as a wash, which is the sugary liquid extracted from the mash,” he explains. “Grain whiskeys such as rye whiskey are usually done ‘on the grain,’ which means the entire mash is fermented and distilled without the separation of the grain solids from the sweet liquid.”
On the Grain
Fermenting “on the grain” means the entire mash, grain solids included, is fermented and distilled together rather than separated into a clear liquid first. It is common for grain whiskeys like rye and is part of what gives American whiskey its robust, grain-forward character.
Beyond that split, Nelson notes, there are few hard-and-fast rules. The same grain can be handled many different ways, and much of what defines a finished whiskey happens in those choices.
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How do malt and grain whiskeys taste different?
Much of the difference is a question of personal taste and which grains the distiller works with, but Nelson says there are real sensory differences tied to the grains themselves. Malted barley tends to taste sweeter and toastier when distilled, and is softer on the tongue, while rye comes through spicier. Other grains can read smokier, darker, or more floral. Those are just the basics, though, and the distiller’s hand is where it gets interesting.
“Grain bills can be as complex or as simple as you want to make them, and they will all yield different flavor profiles.”
— Joe Nelson, head distiller, Five & 20 Spirits & Brewing
“The myriad roast levels of different malts (think of the different colors of beer) and even the varietal of grain used can make a difference in the taste,” Nelson adds. In other words, two whiskeys built on the same grain can taste worlds apart, depending on how that grain is malted, roasted, and blended.
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Who is Joe Nelson, and what is Five & 20?
Five & 20 Spirits & Brewing is a family-owned distillery and brewery in Westfield, New York, run by the Mazza family, who have been making Lake Erie wines since 1972. Co-located with their Mazza Chautauqua Cellars winery, it is New York State’s first combined winery, brewery, and distillery, and takes its name from its spot between Routes 5 and 20.
Grain-to-Glass
Grain-to-glass is a production model in which a distillery grows or locally sources its own grain, controlling the whiskey from the field through fermentation, distillation, and aging. Five & 20 farms 80 acres around its facility, with some of the corn, rye, and barley for its spirits and beer grown on-site.
Head distiller Joe Nelson makes aged and unaged whiskeys, including bourbon and rye, alongside grappa, fruit brandies, limoncello, and craft beer. His Five & 20 Rye is a neat illustration of everything above: he blends two grain bills, one of rye and malted rye, the other of rye and malted barley, into a roughly 80% rye, 20% malt spirit that is pot-distilled and aged in charred new oak. It is malt and grain working together in one glass.
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Does malt or grain make a better whiskey?
In the end, neither is inherently better. Much of it comes down to personal taste and the grains a distiller chooses to work with. What tends to matter more is the quality of the production itself. Handcrafted, small-batch distilleries that put the emphasis on quality often end up with more delicate, richer undertones, whether they are making malt whiskey or grain whiskey. The grain sets the stage, but the distiller’s care is what brings it to life.
Frequently Asked Questions About Malt and Grain Whiskey
🥃 Five & 20 Spirits & Brewing at a Glance
Key facts about the distillery behind this guide.
| Detail | Information |
|---|---|
| Location | 8398 W Main Rd (Route 20), Westfield, NY. |
| History | Distilling since 2005; Westfield facility opened 2013, brewery added 2015. |
| Distinction | New York State’s first combined winery, brewery, and distillery. |
| Owner | The Mazza family, winemakers since 1972. |
| Model | Grain-to-glass, on 80 acres of farmland. |
| Head distiller | Joe Nelson. |
| Spirits | Bourbon, rye, grappa, fruit brandies, limoncello, and more. |
| Signature | Five & 20 Rye, a roughly 80% rye, 20% malt blend aged in charred oak. |
| Visiting | Tasting room shared with Mazza Chautauqua Cellars. |
| Online | fiveand20.com |
