I am one of the 2 experimenters that Wineo talked about. I did 2 mashes of rolled oats, a dedicated and careful mash, but still had at end of ferment a fairly thick soup i wouldn't put into my boiler without a double boiler or jacket. Then, my wife got me 80# of whole oat berries, no husk but the whole oat grain, organic also. It was on sale of course, even though they had to order it so it was fresh. This worked easy and very well, converted nicely in my new cooler per Wineos reccomendations and with an overnight conversion. Made one heck of a great whisky. White and oaked and very easy to rack off, like corn or others after ferment.
I have had a taste of his, very young and truth to be told, his beats mine hands down. Just as mild as mine, and with equivalant cuts, but a much richer oats flavour and body. Just as important, he had the oaking down just right for my taste. Almost no color, but really excellent oak flavour, without being distracting to the mild oat taste. His addition of stillage to the spirit run,may have a lot to do with it also.
This is a very supurb taste unlike any store bought, just aint there, in any brand or bottle. Taint made. Nowheres, nohow, no place, except your own still. If you want a mild but rich whisky this is worth trying.
Caution: I opened a bottle he gave me and judged it by taste and bite to be a little over 8z proof. Drank it as such. By dang, i had to try it more carefully the next night just to remember. Not the slightest hangover or bad stomache, but sure drank a full gallon of water and juices in the next 24 hours.
> "You are what you repeatedly do. Excellence is not an event - it is a