Outside of Ireland and Scotland, the use of continuous column stills and the use of a non-barley mash are not so closely associated with the production of "light" whisky (whisky with little flavor due to distillation at a very high ABV).
Fóra de Escocia, o uso do alambique de columna e o uso dun mosto non de cebada non está tan estreitamente asociado coa produción de whisky "light" (whisky con pouco sabor debido á destilación cun Vol. moi alto ).