Toasted oats in the low wines

[Craftdstllr]

Curious if anyone has tried adding toasted oats to the low wines on a bourbon recipe. I've searched for days without finding any info.

I like the flavor and mouth feel I get when I use toasted oats in the mash bill. I am wondering about the effects of adding them to the low wines.

My mash bill is very simple:
23 lb cracked Corn
7 lb Crystal 60 malt
6 lb 6 row malt
2 lb toasted oats

This yields approx 10 gallons of around 8%. I strip and collect. After repeating 2 more times, I run a finishing run. Result is a very pleasant easy sipping drink in the white. After aging for anywhere between 1 to 2 years, It is something I am proud to share with my closest friends. The most common feedback is that it is very smooth.

I am wondering if there is any benefit to adding toasted oats between the strip runs and the finish run. I would strain them out before the finish run as my boiler has an electric heating element.