Grain whisky, in the UK and Ireland, is any whisky made, at least in part, using grain which is not malted barley. Grains used are usually corn, wheat or rye. Usually, in practice, a certain amount of malted barley is used in the mash to provide enzymes. Grain whisky is usually made on a column still, often called a patent or coffey still, named after Angus Coffey who developed the original still. Grain whisky tends to be very light bodied and usually only used in blended whisky, mixed with malt whiskies. Occasionally, exceptional casks of grain whisky are tasty enough to be bottled on their own.