The subject of the origin of Scotch Grain calf arose in another thread. Someone suggested it had originally been calf soaked in Scotch. I did a little research and found this: ""BruichLaddich Grain"™ was originally developed by thrifty Scots on the Isle of Islay as a method of utilizing the mash byproduct of the whisky distillation process. Romanticized stories are oft told to credulous tannery tourists of the process dating to the Picts, but that's unlikely. Utilizing vintage charred oak barrels that have served their whisky aging purpose, Highland cattle skins are layered within the barrels and interspersed with copious amounts of leftover barley mash. Over time, sometimes as long as 12 or more years, the skins develop the familiar pebbled, shrunken grain. The mash also imbues the skin with its customary Cognac colour. Hides aged 30 years are the connoisseur's choice, and only available at the most exclusive bespoke bootmakers. Most are private firms who only accept commissions via referral. Completely unknown on enthusiast forums. In less democratic times the skins were reserved for nobles. Known in the U.S. as "Scotch" grain, a misnomer. Scots grain is correct for those unable to properly pronounce BruichLaddich, (which is, for what it's worth, Brook Laddie). Much of what passes for genuine Scots grain is ersatz non-Celtic dairy cattle gunge squeezed between embossing rollers to simulate the effect of mash aging." Well, it's no longer unknown on enthusiast forums. Credulous or otherwise.