Distiller's Notes: 

Oats have a long tradition in brewing but are not commonly used in distilling. Although difficult to grind and mash, oats are decidedly worth making whiskey with. Oats substantially change the mouthfeel of a whiskey; just as oats make beer thicker and creamier, the mouthfeel of the whiskey is made thicker and fuller.

Made with 51% malted oats, 27% 6-row malted barley, 22% coffee malt (a barley malt roasted until dark in color). The roasted oats in this whiskey impart notes of chocolate and nuts on the palate, finished with notes of black coffee. Affectionately known as our “breakfast whiskey” for the delicate nutty flavor of real oatmeal cooked overnight.