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:
- Add all the toasted grains.
- Pour in the high-proof spirit.
- Add oak and optional honey or dried apple.
- 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:
- Strain through a fine mesh sieve.
- Strain again through cheesecloth.
- 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
