Oat whiskey

[m314]

I kept the best 4 quarts at 126 proof and saved the other 3 for the reflux column. 3 quarts with oak chips and 1 without. This will be something special. It's mellowing out already after the first week. The aftertaste lasts for ages with the tiniest sip. Oats give a distinctive and powerful flavor. This is like my first batch only twice the flavor.

The yield was low, but I'll do better next time using less volume per fermenter. I need to be disciplined with this and save most of it for aging.