Distillers malt is made for distillers so it must be the best option to use in a all-grain whiskey right? Well, its not really that simple. There are two types of distillers malt you may come across. The type used by the Scott's to make single malt, which is high in extract potential. Then there is the type used in the USA to make bourbon. It has a high diastatic power (lots of enzymes). The high enzyme USA style distillers malt allows the use of less malted barley (to supply enzymes) compared to the other adjuncts, primarily CORN. This means that the barley gets out of the way and allows for more flavour contribution from the adjuncts (corn, rye, wheat etc). This is really the only useful situation I can see for distillers malt. The high extract potential Scottish style distillers malt is used in single malt for a higher yield. But it does so at the cost of flavour. I would rather lose a small percentage on yield to gain a better or just even different flavour profile