I saw a recipe for a chai stout in the last AHA magazine. I was going to make it but then got a crazy idea. Rather than using chai spices, how about adding some Catdaddy Spiced Moonshine in its place? I made a 1 gallon batch of a sweet stout today. I plan on adding an ounce or two of Catdaddy Moonshine when I transfer it to a secondary 1 gallon bottle (using a 2 gallon plastic bucket as primary).
Just curious if anyone has ever tried this. Any options or conjecture on how it will turn out?