I don't have much experience with non-bourbon/rye "aged grain" whiskeys and am curious about the taste difference. For example, in Scotland, the grain whisky is actually often identical to a bourbon mash but is aged in re-used barrels vs fresh. What is the actual difference in taste? I believe Rafly will be exploring this topic soon. Do these American, Canadian, Scotch etc. grain whiskeys offer a similar and ?cheaper taste profile experience to bourbon?