I've seen a few old recipes for moonshine that instruct you to make malted
corn (and interestingly enough, when you take it to the mill to be ground,
the miller will know exactly what's going on, so you'd better make friends
with him!). Have commercial distilleries ever used malted corn?

How does malted corn compare to today's (corn + malted barley + etc.)
recipe in terms of starch conversion, and in terms of influence on final taste?

Tim