"Grain" Whisky = bad
Scotch whisky are generally considered "less than" If grain whisky is introduced into the blend. It's said it lacks flavours, and is just to create a smooth entry level blend. All of this blame is placed squarely at the foot of the grain.
This makes no sense to me as bourbon and rye whiskey from American and other places are very well received, have a good reputation and are not criticised for being made with these grains.
Why then is grain bad when it's in Scotch and perfectly acceptable in other whiskeys?