Maybe it’s the Scottish blood in me, but I absolutely love oatmeal. My favorite way to prepare it is with plenty of dried fruit (raisins, craisins, fig, blueberries, whatever’s in the pantry), a little brown sugar, cinnamon, cardamom, and a dash of vanilla. If I’m not cooking for my kids, I’ve been known to soak the fruit overnight in whiskey. I initially had trouble figuring out why this new-to-me bourbon tasted so familiar,and then I realized that it’s basically my go-to cool weather breakfast in booze form. Unusually for a bourbon, I don’t get a ton of the usual tree fruit-maple-pecan pie kind of notes. Instead,there’s more of a dried fruit and brown sugar profile, with sweet vanilla core and a baking spice inflected finish. The very tail end of the palate has a peach cobbler-like quality, which is a bit more in the usual bourbon wheelhouse for me, but it’s hardly the dominant flavor. The mouthfeel seems a little thin; I’d be curious to try this at a slightly higher proof, but overall, this is an enjoyable departure from the bourbon norms.