How to make whiskey from moonshine - proportions, recipes and tips

The process of making whiskey takes a very long time, so few people decide to make it themselves. We want to tell you about the most effective and fastest ways to prepare this strong drink at home from... moonshine!

Yes, imagine, from ordinary moonshine bought from a neighbor, you can prepare a drink that is as close as possible in color, taste and aroma to real Scotch whiskey. Surprise your friends by serving a delicious treat.

Let's first figure out why most men love whiskey so much, and what the classic alcoholic drink is made from.

Whiskey was first produced in Ireland based on barley, since this country was not rich in fruits and grapes. It was prepared by distilling mash. The condensate of boiling mash vapors flowed into the receiving container. As a result, a liquid was formed, which the locals called “living water” (uisge beatha).

Over time, the fame of whiskey spread to neighboring cities and towns. Some began to use it as a medicine, others appreciated the drink’s mood-lifting properties and began producing it on farms themselves. The distillation process was constantly improved, thanks to which the drink soon became popular throughout the country.

There is another version, according to which the Scots were the first to make whiskey, but we will not delve into the depths of history. Who cares who was first, because both Irish and Scotch whiskey are equally good.

Whiskey is traditionally considered to be a “male” alcohol, as it has a high degree and tart taste, unlike any other drink. Although some are sure that whiskey tastes practically no different from moonshine, and in some ways they are right. Both scotch tape and moonshine contain large amounts of aldehydes, esters and fusel oils. That is why you can easily make good whiskey from the “white one”.

How? Several cooking recipes are presented below.

They say that the most delicious homemade whiskey is made with pre-roasted oak chips. Well, you have a great opportunity to check it out.

The most interesting thing is that the taste of the finished whiskey depends not on the addition of additional ingredients, but on the degree of roasting of the oak bark. For example, if roasting occurs at a temperature of 205 degrees, the taste and aroma of vanilla will be transferred to the drink, 215 degrees will provide the smell of smoke and smoked meats, and 270 degrees will add almond notes.

Of course, to achieve a better aroma when infusing oak bark, you can add vanilla pods, charcoal, smoked fruit or coffee beans to the drink. But special attention still needs to be paid to roasting, and it happens as follows.

You can also make whiskey using this recipe.

The resulting mixture must be infused for several months in a cool, dark room (preferably a cellar). It is recommended to shake the container periodically.

When the moonshine is completely infused, you need to strain it. Now your “Scotch whiskey” is ready to drink.

The recipe for this drink is also simple.

The liquid must be infused in the cellar for at least two weeks, closing the container with a plastic lid.

This drink will be more aromatic, since various dried fruits and spices are used in its preparation.

The resulting drink must be infused in the cellar for 1-2 months. To make the alcohol taste more intense, the container with the liquid must be shaken periodically.

Tip: if you used cherries with pits when preparing, strain the drink after 1-1.5 months.

A drink with the addition of barley ingredients will most closely resemble classic Scotch whiskey in taste and smell. Here's what you need to prepare it.

Pour the cereal into a container and add three liters of high-quality strong alcohol. Infuse for 2-3 weeks, shaking the bottle periodically. Strain the finished drink, add sugar to taste.

Your tincture is ready to drink!

Do you like homemade alcoholic drinks or do you prefer store-bought alcohol?