Few distillers chase the oat. Fewer still see it through three years in the barrel. The first sip lands like a Sunday breakfast, cinnamon and molasses curling up from a bowl of oatmeal on a cold morning. Vanilla and baking spice settle in next, followed by a ribbon of caramel and the soft warmth of clove. Creamy on the palate, generous through the middle, with a finish that lingers like the last quiet hour before the day begins. A whisky that asks you to slow down and stay a while.