Oats

[Gate]

I read recently that some distilleries used to use oats in the mash. Does anyone know if any distillery still does, or if an oat-based whisky is obtainable anywhere - and what it tastes like?

[lexkraai]

Hi Gate

As far as I know there is one whisky made exclusively from oats on the market today. Comes from the Weidenauer distillery in Austria. Tasting notes in my article in the upcoming issue of WM!

Cheers, Lex

[This message has been edited by lexkraai (edited 03 May 2002).]

[Aidan]

Gate

As far as I know, oats did not affect the taste of the end product, but were used to make the mash more workable. I don't know in what way, however.

Aidan

[blackkeno]

It is my understanding that much Pure Pot Still (not single malt) Irish Whiskey from years ago included oats in the mashbill. The only bottling currently (recently?) available that I'm sure contained oats is the Middleton 26yo. It is a pure pot still Irish from the largest pot still in the world at the old Middlton distillery. I understand less than 10% of the mashbill was oats. It is a combination of bourbon and sherry casks finished in port pipes. Only 1000 bottles were produced a couple years ago. I've seen in recently for $500. I think it is well worth the price (!) for its taste, uniqueness and historic value.

[Aidan]

...can't read all the messages on this thread, but I was recently reading that it's hard to distill a high percentage oat mash because it sticks to the bottom of the still and burns.

[marr]

is there a distinctive taste associated with oat whiskey?

[lexkraai]

The Austrian oat whisky has an 'oaty' taste. Oat flakes, breakfast cereals, notes like that. In addition, I also got almond and marzipan in the nose.

Lex

[Gate]

Lex: Do you happen to know Weidenauer do mail order outside Austria? The website only gives inland details. In the spirit of bibulous empiricism, I simply have to try this whisky.

Cheers,
Gate

[lexkraai]

Hi Gate

I don't think he has an official foreign mail order system set up, but I got my bottle simply by sending him an e-mail, asking him to send me a bottle and paid him by Eurocheque; all went very smoothly. He doesn't check his e-mail very often, so you'll need to be a bit patient and maybe try a few times. Feel free to mention my name (Lex Kraaijeveld) and say you're interested in a bottle of his Hafer-Whisky after reading about it in my article in WM; might help! Jim Murray told me he visited the distillery very recently, so they may now be more aware of interest from abroad.

Good luck!
Lex

[Aidan]

There are 8 replies on this subject - how come I can only read 2?

[hpulley]

I can read them all. Don't have a clue why you can't. Are there user settings you can alter?

Harry

[Gate]

Lex:

Brilliant: many thanks. I'll keep at it.

Gate

[Aidan]

Able to read it on another computer. Anyway, I was at the Kilbeggan distillery and there was a note about using oats in the mash. As I said above, it changed the texture of the mash and made it easier to work with. It also said it didn't affect the taste. This may be because it was disguised in a heavier pot still than is currently available today.

[Indypat]

Hi Guys, I recently did a bit of research into this whole oats issue. Check out my resultant post: http://wordsonwhisky.wordpress.com/2012 ... episode-1/ Ciao, Patrick.

[SheltieBoy]

Of course there is the High West Silver Western Oat whiskey. Almost all oats and barely aged. It gets very divergent reviews...some love it and some really don't. I finally succumbed to the intrigue and got it. I have only had one taste so far but I think I like...it IS very different.