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A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts".
The old Apache recipe for making tiswin called for soaking the kernels of maize (Zea mays subsp. mays) until they would sprout and reach a size of 1 ⁄ 2-inch, at which time they are removed from the water and ground into a pulp-like mash. They are then boiled (for several hours) in hot water and strained.
Corn whiskey is an American liquor made principally from corn.Distinct from the stereotypical American moonshine, in which sugar is normally added to the mash, corn whiskey uses a traditional mash process, [1] and is subject to the tax and identity laws for alcohol under federal law.
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
As a teen, Baker learned to make mash for alcohol, which his father indicated was allowed under a “experimental license” to provide vanilla extract for cosmetic products.
Moonshine is by tradition usually a clear, unaged whiskey, [32] once made with barley mash in Scotland and Ireland or maize corn mash in the United States, [33] though plain sugar became just as common in illicit liquor during the last century.
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Sweet Revenge is a 77-proof (38.5% alcohol by volume) liqueur [note 1] with natural flavorings that include wild strawberry and citrus, according to the manufacturer's website, literature and public trademark documents. [1] It is essentially a blended sour mash whiskey flavored with fruit syrup(s).
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