A mash bill of oats, malt, and spelt. Oat provides a soft tropical fruit element, malt gives the round earthy flavors, and spelt provides a subtle nutty nuance. The mash is slowly fermented at cold temperatures using both ale and champagne yeast to get a variety of flavors. It's aged for less than 10 minutes, so it can actually be called whiskey. Soft creamy and complex, this is absolutely in the top tier of this style and should work well in many cocktails calling for a white whiskey.