Instructions

1. Malt the corn, which means to partially sprout it.

2. Mash the corn, heating it up so that the enzymes from the malt begin to convert from starch to sugar.

3. Add yeast to ferment it.

4. Let it sit and ferment for about 2 weeks.

5. Put into a still and let it distill.

6. Collect the finished product of the distillation process and then distill it a second time. This results in a purer product.

7. Store it in oak casks for a few years to get the best flavored corn whiskey. However, you can age this whiskey for only six months or so to still produce a good flavor.