Start by heating 5 gallons of water in a large pot to about 165°F.

Add the cracked corn to the hot water and stir well.

Let the mixture cool to around 150°F.

Once cool, add the malted barley and mix thoroughly.

Transfer the mash into your fermentation vessel, seal it with the airlock, and place it in a warm, dark location for about 5-7 days.

After 5 days, use a hydrometer to check the specific gravity; it should read around 1.000.

Once fermentation is complete, pour the fermented mash into your distillation apparatus and heat slowly.

Collect the distillate, discarding the first few ounces, known as the 'heads'.

Let the whiskey cool before bottling.

Consider aging it in a charred oak barrel for added flavor.