Once upon a time, Scots stood while eating their porridge, out of respect for the oat. InchDairnie Distillery is showing the same love by bringing oats back as a whiskey grain.
This could be the first time in a century that a Scotch maker has put them to use, Kenny Smith of Scottish Field relates. InchDairnie, led by founder Ian Palmer, just distilled the oats and plans to see how maturation goes before launching.
The first of many for a cereal entrepreneur?
If it pans out, the oat dram will be the first in the distillery’s PrinLaws range, “a collection of unique flavour-led whiskies from different yeasts, cereals and oaks,” Smith says. Because there are no rules for making whiskey from oats, InchDairnie has cribbed from the U.S. definitions of bourbon and rye, so they must account for at least 51% of the mash bill, or grain mix.
Bonus: the Scotch will age in American oak ex-bourbon and Portuguese Muscatel casks. Here’s hoping it’s worth the wait. 🥃