In 1831, Irish inventor Aeneas Coffey revolutionized the whisky industry with the invention and patent of the Coffey Still. This new type of still allowed for a continuous process of distillation, which made it much more efficient to produce whisky. At the time, this led to the rise of grain whisky, a lighter and sweeter spirit than traditional malt whisky, stronger in favours.
When in the early 1860s, Scottish distiller Andrew Usher saw the potential of blending grain whisky with malt whisky, he created a more balanced and appealing spirit to the wider audience.