Is what I managed to come up with by doing my patented trick of dumping Jack Daniels chips..toasted apple chips and a piece of lump charcoal in quart jars of proofed shine. Moved them in out of the freezer and shook them around for about a week. Could pass for bourbon at any bar in town. Very smooth and mellow with just a little back bite. Course that might be alcohol. I do not proof real precisely. Toasting whoever first thought up these pseudo bourbon making tricks and those who have passed them on. Salud.

PS Sorry this should have prob got posted in the Whiskey making section I think.

Hey Div. I have a charcoal brand called Ozark Oak. Comes from Arkansas but have a couple of places to buy it around here. Some of the best there is for grilling in my view..so figgered it also be good for hooch. Chunk sizes run from small to medium and not much dust. Started out with heavy duty rinsing..then a boil..then a dry out baking run in the oven. First time I tried it saved the charcoal for after it had took on some color from the chips. Last run I just throwed it all in there at once.