Atholl Brose question

[Woodsheal]

I made my first ever batch of Atholl Brose yesterday, using the traditional recipe of oats, water, honey, and Scotch - with a small cinnamon enhancement.

Here's how it appeared right after completion:



Now I know it's supposed to sit for a week or so before consumption, with occasional shaking to keep the flavors "percolating." Here's my question: a short while after each shaking, the sediment settles out to the bottom of the bottle:



When ready to drink the Brose, should the liquid be decanted off and the sediment discarded, or does one shake it up again and consume the whole shootin' match? It seems to me that the latter would be more flavorful, but I've never made it before so I'm unsure what's the common practice....

[Richrail]

This recipe says always shake before using.
http://www.food.com/recipe/atholl-brose-20555

[KiltedTexan]

I think its a personal choice. Sometimes I like the oats for breakfast at highland games or ren faires, mmmmmmMmmmm.

[Woodsheal]

I think its a personal choice. Sometimes I like the oats for breakfast at highland games or ren faires, mmmmmmMmmmm.

The actual oat flakes are long gone! I soaked them in water for an hour or so, then strained the "oat water" or brose into the bottle, before adding the remaining ingredients. The sediment you see consists of the fine oat material that made it through the strainer, plus cinnamon....

[KiltedTexan]

What kind of scotch did you use?

[Woodsheal]

What kind of scotch did you use?

The Famous Grouse....