Melanoidin–Rye–Corn Bourbon-Style Moonshine Infusion 

Melanoidin–Rye–Corn Bourbon-Style Moonshine Infusion 

Rich, Scotch-like depth with classic bourbon sweetness — inspired by melanoidin malt, Carolina rye, and Cumberland corn malt.

Ingredients

Base Spirit

• 1 bottle (750 ml) high-proof neutral alcohol (such as 151+ proof grain alcohol)
  or
• 1 bottle high-proof unaged bourbon/white dog

Malt & Grain Flavor Additions

• 2 tablespoons melanoidin malt (crushed)
• 2 tablespoons Carolina rye malt (crushed)
• 3 tablespoons Cumberland corn malt (crushed)

Optional Flavor Enhancers

• 1 tablespoon honey (for bourbon sweetness)
• 1 small piece of toasted oak (cube, spiral, or chip)
• 1 slice of dried apple (adds light Scotch-like fruitiness)

Equipment

• 1 large glass jar with tight lid
• Fine strainer or cheesecloth
• Coffee filter (for clarity)

Instructions

1. Prepare the grains

• Lightly toast the crushed malts in a dry pan for 1–2 minutes over medium heat.
  This deepens caramel, rye spice, and roasted notes similar to a bourbon mash.

Let them cool completely.

2. Build the infusion

In a clean glass jar:

1. Add all the toasted grains.
2. Pour in the high-proof spirit.
3. Add oak and optional honey or dried apple.
4. Seal the jar tightly.

Shake well.

3. Steep & Age

• Store the jar in a cool, dark place.
• Shake once daily for the first 3 days.

Steeping schedule:

• Day 3: Taste — you’ll notice early malt and rye notes.
• Day 7: Corn sweetness and melanoidin richness start to show.
• 2–4 weeks: Full bourbon-style character, deeper color, and oak integration.

Leave it longer for more Scotch-like depth.

4. Strain

Once the flavor reaches the richness you want:

1. Strain through a fine mesh sieve.
2. Strain again through cheesecloth.
3. For a crystal-clear finish, filter slowly through a coffee filter.

5. Bottle

Transfer the finished infusion to clean bottles or jars.

Let it rest for 3–7 days to settle and round out.

Flavor Profile

This recipe gives you:

• Melanoidin malt: dark bread crust, toasted caramel, Scotch-like richness
• Carolina rye malt: peppery spice, grainy bite
• Corn malt: classic sweet bourbon backbone
• Toasted oak: vanilla, light smoke, and barrel warmth