My grandfather made a malted corn whiskey, and he's dead so he can't be arrested for it..
And I saw it done once. For many years it was the only thing I knew of whiskey making, and his very strong opinions about 'the right way' to make it were my first impressions of drinking alcohol. Even before I ever saw a beer.. (my family didn't keep alcohol in the house).
So, Granpa made whiskey out of sprouted white corn, dried out over an oak stick & corncob smoldering fire.. like a smoke house laid on edge..
which is smoked, malted grain, even if the grain isn't the usual one.
And he ground it twice, and he took two mashes off the same grist, adding a bit of fresh meal and (less) water the 2nd time..
And he stilled the feints and slobbers of the first stilling with the 2nd mash.. and mixed both those and ran it through again.. for 'the real thing' as he called it.
I never heard him call it anything but likker. 'Real Likker'
would have been the label on it, and he could eyeball a cut to 100 proof without even thinking about it.
He sold it in mason jars, and it tasted like almost nothing till after you'ld swallowed.. and then it was clean and oily and a little bit sweet and the warm started in your belly and climbed up.
And I sure would like to know who makes anything at all, with malted white corn. If there is such a thing..
it'd save me moving offshore and buying all that copper tubing..