Does Whiskey Have Barley in It? The Grains That Define Your Dram

November 30, 2025 •

3 min read

According to the Scotch Whisky Association, every single malt Scotch is made from 100% malted barley. But does whiskey have barley in it across the board? The answer is more complex, depending on the type of whiskey and its unique mash bill.

Quick Summary

The inclusion of barley in whiskey depends on the style, with single malt Scotch requiring 100% malted barley, while other whiskeys utilize a blend of grains like corn, rye, and wheat. The distillation process, however, removes gluten, making most distilled spirits safe for those with celiac disease.

Key Points

Single Malt Scotch is 100% Barley: Single malt Scotch is legally required to be made exclusively from malted barley.
Other Whiskies Use Different Grains: Styles like bourbon, rye, and wheat whiskey rely on corn, rye, or wheat as their primary grain, often with some barley for enzymes.
Distillation Removes Gluten: The distillation process, which separates alcohol from the mash, leaves behind the gluten proteins, making whiskey gluten-free despite its grain origins.
Grain Choices Dictate Flavor: The specific grain or blend of grains, known as the mash bill, is the most important factor influencing a whiskey's final flavor profile, from sweet and smooth to spicy and bold.
Irish Whiskey Blends Malted and Unmalted Barley: Traditional Irish pot still whiskey uniquely combines both malted and unmalted barley to achieve a specific creamy texture and spicy flavor.
Aging Further Influences Flavor: While grains provide the base, the final character of a whiskey is also significantly shaped by the barrels in which it is aged.

The Core Ingredients of Whiskey

At its most basic, all whiskey production begins with three core ingredients: grain, water, and yeast. However, the type of grain, or combination of grains, used in the "mash bill" is what fundamentally defines the whiskey's style and flavor profile. While barley is a crucial component for many types, it's not the only player in the game.

The Role of Barley in Whiskey

Barley's primary function in whiskey production is its rich starch content and the enzymes it releases when malted, which are essential for converting starches into fermentable sugars.

Single Malt Scotch: By law, this prestigious style must be made exclusively from 100% malted barley at a single distillery. This grain is responsible for the classic malty, complex, and sometimes smoky flavor of Scotch, particularly when dried over peat fires during the malting process.
Irish Whiskey: Many styles, especially traditional pot still Irish whiskey, also rely heavily on barley. This includes both malted and unmalted barley, which contributes to its signature creamy texture and spiciness.
Other Whiskeys: Even in spirits where other grains dominate, malted barley is often added in smaller quantities. For instance, in bourbon and rye, a small amount of malted barley can be used to provide the necessary enzymes for fermentation, helping to convert the starches of the other grains into sugars.

Other Grains in the Mash Bill

While barley provides a robust malty backbone, other grains contribute distinct characteristics and flavors to the final spirit. The specific ratio of grains used is what gives each whiskey its unique identity.

Corn: A legal requirement for bourbon, which must contain a mash bill of at least 51% corn. Corn imparts a notable sweetness, with notes of vanilla and caramel, and a smoother, richer texture compared to barley-heavy whiskies.
Rye: This grain adds a spicy, peppery, and bold character to whiskey. American rye whiskey must be made from a mash of at least 51% rye, but it is also used in smaller percentages in some bourbons to add complexity.
Wheat: Often used to produce a smoother, softer, and more mellow whiskey. Whiskeys with a high wheat content, sometimes called “wheated bourbons,” are known for their gentle, honeyed, and bread-like flavors.

A Comparison of Whiskey Mash Bills


Whiskey Style	Primary Grain(s)	Flavor Profile	Common Barley Content
Single Malt Scotch	100% Malted Barley	Malty, complex, sometimes smoky, nutty	High (100%)
Bourbon	At least 51% Corn	Sweet, caramel, vanilla, rich, mellow	Low (often used as enzymes)
Rye Whiskey	At least 51% Rye	Spicy, peppery, bold, herbal	Low to moderate
Irish Pot Still	Malted and Unmalted Barley	Creamy, spicy, fruity, full-bodied	High
Grain Scotch	Maize (Corn), Wheat	Lighter, smoother, often sweeter	Some malted barley

The Distillation Process and Gluten

An important consideration for those with gluten sensitivities or celiac disease is the role of distillation in removing gluten. Although grains like barley, wheat, and rye contain gluten, the distillation process purifies the liquid, separating the alcohol from the solids where the gluten proteins reside.

During distillation, the fermented liquid (the "wash") is heated in copper stills. Since gluten does not vaporize, it is left behind in the still with the other solid residues. The alcohol vapor rises, is cooled, and then collected as the new spirit, free of gluten. Organizations like Coeliac UK confirm that all distilled spirits, including those made from gluten-containing grains, are safe for people with celiac disease.

Conclusion: The Answer Depends on the Bottle

The question of whether whiskey has barley in it doesn't have a single answer; rather, it depends entirely on the specific style you're drinking. For a single malt Scotch, barley is the only grain used, providing its signature maltiness. However, in spirits like bourbon or rye, barley may be a minor ingredient, with corn or rye playing the starring role. The artistry of whiskey lies in the distiller's choice of grain, a foundational decision that ultimately shapes the spirit's flavor, texture, and character. Understanding the mash bill is the key to unlocking a deeper appreciation for your next dram, no matter what grains it contains.

For more information on the intricate process of spirit creation, read about the distilling process from grain to glass at Whisky Advocate.

Frequently Asked Questions

Single malt Scotch whisky is made exclusively from 100% malted barley. Other whiskies, even those primarily featuring barley like some Irish whiskeys, may use a mix of malted and unmalted grains.

Yes, virtually all whiskies, including those made from barley, are considered gluten-free. The distillation process separates the alcohol from the gluten proteins found in the grain, leaving them behind.

Bourbon typically contains some barley. While its mash bill must be at least 51% corn, malted barley is often included in smaller amounts to provide enzymes that aid in fermentation.

A whiskey with a high barley content, like a single malt, often has a rich, malty, and complex flavor profile. In contrast, a corn-heavy whiskey like bourbon is typically sweeter and smoother, with notes of caramel and vanilla.

Malted barley is barley grain that has been moistened and allowed to partially germinate. This process activates enzymes that are essential for converting the grain's starches into fermentable sugars, a critical step in whiskey production.

No, not all whiskies contain barley. While common in Scotch and Irish varieties, some whiskeys, such as certain American corn or rye whiskeys, may not contain barley in their mash bill.

Yes, different varieties and treatments of barley can significantly affect a whiskey's flavor. For instance, drying malted barley over peat fires, a common practice in Scotland, imparts the smoky, peaty flavor characteristic of many single malts.