I would like to try it too because as a pot still product it might resemble the old-time corn whiskey such as Casper's Sweet Mash Corn Whisky of Winson-Salem, NC. Certainly it might capture some of the flavor of the original corn moonshine. In a book, Our Southern Highlanders, a study of the Appalachian communities published before the first War and available full text online (easy to find by a Google search), there is in chapter four an interesting description of moonshine making. The mash itself sounds very similar to modern white dog for bourbon: corn is ground and mixed with barley malt. If no malt is available the corn is left to sprout over a period of days by soaking it in warm water. Then, rye malt is added if available, if not they go without. Finally, the product is left for days to ferment naturally, the author notes that normal distilleries would add yeast but this is not done in small mountain stilling. The beer is distilled once and then redistilled or put through what is clearly a thumper, called by the shiners he says a "thumpinchest" and which the writer calls a "steamchest". He has an interesting discussion about why moonshine is not aged. He says first, the people can't afford to keep it that long, they need the money from its sale. Second, it is trouble enough to keep the stills without having barrels of whiskey aging that the revenuers could easily find and that can't be carried away quickly by the moonshiners (called here "blockaders"). Third, there is a high demand for it in the mountains, an "urgent" need, so there is no need to age whiskey for sale, people want it as soon as it is ready. There is a a funny quote from a blockader, who when asked if whiskey is aged, says, "if it gets to be a month old it'd fool me".
Then the author discusses briefly "red liquor" and quotes a story that a local man was told by a "slick-faced dude from Nashville" that his whiskey would be better if he aged it and he'd get more money for it. So the local said he tried this and aged it "three months" but there was no improvement. I think the author is trying to say that the local people did not realise that whiskey had to be aged much longer than 3 months to become red liquor although this part of the chapter is somewhat unclear and may have been transferred incorrectly online.
Anyway it is a very interesting contemporary (circa 1910) account of moonshining. The reference to a city dude who knew about red liquor is further proof I think that the aging of whiskey was something developed in the towns or on trade routes and dealt in by businesspeople with money who did not reside in remote areas.