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Whiskey from moonshine at home

Homemade Whiskey from Moonshine

Whiskey from homemade moonshine, simple and accessible! Homemade whiskey isn't all that hard to make! Essentially it's moonshine aged in oak barrels. But we'll take a slightly different, very interesting and original route. The whiskey comes out fairly strong, but aromatic!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Moonshine

Charcoal

Oak bark

Prunes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 2 g

286 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get all the ingredients ready. You'll need homemade moonshine. It should be well purified — either with charcoal or by a second distillation, separating off the first and last 100 ml (about 3.5 oz). The moonshine should be at least 45% ABV (90 proof). You'll also need oak bark — you can gather it yourself or buy it at a pharmacy. The dried prunes can be swapped for the same amount of dried apricots.
Step 2:

It's best to make the charcoal yourself, ideally from a fruit wood: apple, cherry, or again oak or birch. Then crush the charcoal and add it to the vessel you'll infuse the whiskey in.
Step 3:

Pour boiling water over the bark and leave it for about 10 minutes.
Step 4:

Then drain off the water and add it too to the vessel where you'll infuse the whiskey.
Step 5:

You can also add pieces of oak wood, but that's optional.
Step 6:

Don't wash the prunes; add them to the infusing vessel as well.
Step 7:

Heat the moonshine to 115°F (45°C). If you don't have a thermometer, gauge it roughly: 45°C is when dipping a finger into the liquid feels just slightly hot. Just slightly!
Step 8:

Pour the moonshine into the vessel with the rest of the ingredients. Stir.
Step 9:

Top it up to the very neck — there should be no air space left in the jar. Cover tightly and put it away in a dark, cool place. Infuse for at least 10 days, but... I recommend at least 15. That's the sweet spot: after that you can start tasting the drink — if the flavor isn't right, keep infusing and taste again after another week.
Step 10:

Then strain the drink through several layers of cheesecloth. Better still, strain it 2 or 3 times to remove traces of charcoal and bark. Pour the whiskey into bottles and let it rest for a couple of days.
Step 11:

Homemade whiskey comes out no less aromatic than store-bought versions of the drink. It's 45-50% ABV (90-100 proof), depending on the original strength of the moonshine. Fans of original spirits will appreciate it. But drink responsibly!