Add the oats to a large sauté pan and toast over medium heat, stirring often until they smell nutty. Remove from the heat and transfer to a bowl with a lid. Mix in 2 tablespoons of whiskey, cover and allow to soak overnight.

Add the raspberries to a small pan along with the granulated sugar and 1 teaspoon water over medium low heat.

Mash the raspberries a with a spoon and cook until the sugar dissolves and it resembles a chunky sauce.

Turn off the heat and transfer to a bowl to cool.

Whip the cream, honey and remaining whiskey using a stand or hand mixer until it forms stiff peaks.

Using a glass bowl or glass tumbler, add a layer of raspberries to the bottom of the bowl. Top with cream, then sprinkle with oats. Repeat the layers until the bowl is full.