Around the world there are plenty of whisky on barley, corn, wheat and rye, but oats are often overlooked and very rarely used for pot still distilled whisky.

The oats are included in our organic crop rotation almost every year. So why not experiement with an oat whisky?

Oats contain more protein, fat and dietary fiber than the other cereals, and provide a relatively smaller extract of sugar that can be converted into ethanol. But there is plenty of flavor to pick up.

The taste of oats in a distillate is distinctly different from other cereals. It gives a milky and rich earthy mouthfeel and a feeling of oatmeal. After maturation in casks it becomes rich and full-bodied.

We have for this whisky chosen to mix the oat with rye for a little pepper and heat and barley for balance and fruitfulness.