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?
Here’s the link to the moonshine. Yes it is commercialy available. I bought a bottle at an ABC store a while back. It’s got vanailla, nutmeg, and cinnamon in it.