Grain whisky is often misunderstood and as a result, sadly ignored. In the early 19th century Anneas Coffey patented the design for a new, more efficient style of distillation. Whether the idea was his or not is a discussion for another time. The still was named the Patent Still or Coffey Still. Today there are just a handful of Grain distilleries around Scotland but together they produce around the same amount of spirit as all the Single Malt distilleries combined. Quite neutral in flavour when it is young, grain whisky comes into its own given a long maturation. Becoming more and more popular to be drunk on its own, Single Grain bottlings are now quite prominent in specialist retailers.