Does an oat sugarhead still have the same mouthfeel?

[Steve Broady]

I’ve read about the creamy mouthfeel that oats give to a spirit. I’m curious if doing a sugarhead on the spent grain from an all oat mash would result in a similar mouthfeel.

There’s a malt house near me that sells malted oats, and I’m quite tempted to try making a single malt out of them. Which led me to wondering about the sugarhead. Would a neutral from them have that creamy mouthfeel? Or a pot distilled “whiskey”? I’ve read some comments about oats having a subtle flavor, which makes me wonder if there’s anything left to be gotten out of a sugarhead, or if it would just taste like a sugar wash.