Which grain is usually used to make single malt Scotch whisky?

Single malt Scotch whisky is made in Scotland from malted barley. As well as containing the grain, the whisky must be distilled at a single distillery and matured in oak casks in Scotland for at least three years. "Malted barley" means the grains have been soaked in water for several days until it germinates. When this happens, heat is applied to stop the germination process.

Only about 10% of Scotch whiskies are defined as single malt. The term "single malt" indicates the whisky has been made in a single distillery. The remaining 90% of whiskies tend to come from multiple distilleries, making them a "blended malt".

The earliest written record of single malt Scotch whisky from malted barley is written in the Exchequer Rolls of 1494. Blended malt became popular much later in the 1850s when producers realised the faster production time was more profitable. As a result, there are less single malt whiskies, which makes them more expensive.

Whisky connoisseurs have noted the taste and smell of whisky can differ between regions. Due to this, Single malt Scotch whiskies are categorised by location: Highland single malts, Island single malts, Speyside single malts, Islay single malts, Lowland single malts, and Campbeltown single malts.