Corsair // Tennessee, USA
Why make just plain oat whiskey when it can be oat-rageous? Here, Corsair Master Distiller Darek Bell used malted oats, coffee malt (typically used for beer brewing) and 6-row barley in the mash bill. It's distilled twice and ager several months in new charred oak.
Other WhiskeyA spirit distilled from a mash of grain(s) at less than 95% ABV, bottled at no less than 40% ABV. The product must have characteristics, taste, and aroma generally attributed to whiskey
Cask Typenew, charred American oak
"The aromatics on this whiskey resemble chai tea - cardamom, cinnamon, clove and ginger. There's lots of dark chocolate and espresso too, and it's almost like drinking a spiced biscotti. Drinks very rich and flavorful, though this high proof bruiser finishes with a youthful heat and tastes of freshly cut wood."