The time honored tradition of making whisky at home had fallen way to government regulations and taxation, but the process itself is still useful to master. It would be great to serve some homemade “reserve” to guests and friends. The recipe is relatively simple, but it takes time in the mastery of flavor and fermentation.

The easiest way to start the process would be to buy bulk corn that is in a burlap sack, as it is breathable and easier to work with.Is this new to you? Catch up here Ten pounds is an easy amount to work with, and so that is what is recommended. Simply wet the burlap down with water until it is saturated, place it in an area that is warm and dark. Let it sit undisturbed for ten days and then check for sprouts. Once the sprouts emerge, allow them to get to about one fourth inch, and then process the corn. Separate the kernels from the sprouts and roots and place them in a wine fermenter (these can be purchased from most home winemaking or craft shops). Stir with five gallons of boiling water, cracking the kernels thoroughly. Add the yeast and then seal the fermenter. Add the vent fitment and let the mixture sit once again undisturbed for ten days. When settled, strain with either a large cheesecloth, or linen.

Voile! Don’t let the smoothness fool you.