Has anyone ever tried to age with cracked corn before? Just wondering if any corn flavor would tranfer over to the neutral spirit. Similar to the uncle jesse sour mash method but putting the corn with the oak chips at the end of process.

found this on another site........couldn't you do the same with corn instead of oatmeal? It was very common to mix whisky with honey and oatmeal in the past. The resulting brose is even now often served at festive celebrations, drunk as a liqueur or mixed with stiffly whipped cream and served with shortbread as a dessert. Some traditional recipes leave in the whole oatmeal while the one below, reputed to have come from a Duke of Atholl, uses only the strained liquid from steeping the oatmeal in water.

Atholl Brose 1 6 oz/175 g medium oatmeal ,1 and 1/2 cups, 4 tbsp heather honey 1 and 1/2 pt/750 ml whisky 3/4 pt/450 ml water ,2 cups, Put the oatmeal into a bowl and add the water. Leave for about an hour. Put into fine sieve and press all the liquid through. Add honey to the sieved liquid and mix well. Pour into a large bottle and fill with whisky. Shake well before use. ,The remaining oatmeal is for making porridge or oatcakes,.

Atholl Brose 2 1 qt ,1 L, steel-cut oatmeal, uncooked 1 cup heather honey 750 ml single malt whisky Milk or cream to taste Put the oatmeal in a 2 qt open glass container and cover the oats with water. When the liquid is opaque, strain the liquid through a fine sieve into a sealable container. Add honey, whisky and cream and refrigerate for 2 weeks. Agitate daily to ensure a proper emulsion.

Atholl Brose 3 2-3 cups rolled oats 2-3 cups water 1-1 and 1/2 cups additional water 4 cups whisky 1 cup honey 1 cup cream In a large bowl mix oats and water, stir, let the mixture sit until the water is totally absorbed ,overnight,. Add 1-11/2 cups additional water to mixture. Let it sit 2 hours. Strain mixture through fine sieve. Add whisky, honey and cream. Mix until well blended. Best served cold.