Oban 14 Recipe
Pineapple slices and nectarine nectar mix with soaked oats for a pleasing set of aromas. The robust nature of this whisky comes out in the mouth with subtle smoked wood, sun dried orange peel and sea breeze. Elegant and long lasting.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Soak the Oats
In a bowl, combine the rolled oats and water. Cover and let them soak for at least 1 hour or overnight in the refrigerator.
- 2
Prepare the Pineapple and Nectarine Nectar
While the oats are soaking, prepare the pineapple slices by chopping them into small pieces. If you have nectarines, blend them to make nectar or use store-bought nectarine nectar.
- 3
Mix Ingredients
In a large bowl, combine the soaked oats, pineapple pieces, and nectarine nectar. Stir well to incorporate all ingredients.
- 4
Add Flavors
Drizzle in the Oban 14 whisky, and add the smoked sea salt and sun-dried orange peel. Mix until everything is evenly distributed.
- 5
Taste and Adjust
Taste the mixture and add honey if desired for sweetness. Adjust the seasoning with more smoked sea salt if needed.
- 6
Serve
Serve the mixture in bowls, either chilled or at room temperature, and enjoy the elegant combination of flavors.
