Which grain is commonly used in whiskey production?

The grain commonly used in whiskey production is rye. Rye grain provides a distinct flavor profile to whiskey, imparting spiciness and complexity that is characteristic of rye whiskey. In the production of whiskey, the type of grain used plays a crucial role in determining the final flavor, texture, and aroma of the spirit.

Rye is often used either on its own or in combination with other grains to produce different styles of whiskey, particularly in the United States and Canada. While barley is also widely associated with whiskey production, especially Scotch whisky, rye’s particular characteristics make it a staple in many whiskey recipes, especially those that aim for a spicier flavor profile.

Other grains like oats and cassava are less common in traditional whiskey production. Oats might be used in some specialty beers or whiskies, but they do not usually drive the primary flavor in whiskey. Cassava is primarily known for its use in producing tapioca and some spirits in different cultural contexts, but it is not a standard grain for whiskey.