6847White Mule, Cawn Likker, Shine, Moon, et al.  Regardless of alias this sequence simply means the raw, new, colorless, distilled product of fermented corn mash, sugar and water.  If well made, of decent materials in a proper still, with the fusel oil rectified out, and aged in wood it starts to be whisky after not less than four years in the wood of charred oak casks.

None of the manufacturers of bourbons should any right to call any corn whisky “bourbon” until it has aged at least four or five years, but the demand so exceeded supply that all rules were off.

As far as corn likker goes, whether it sis made in a copper wash boiler, run through an old shotgun barrel, and a length of iron pipe into a galvanized washtub covered with a cotton blanket.  It can be drunk straight, with water, with juices and disguises.  It can be scalding hot on chilly October evening with cloves, brown sugar, and lemon peel.