Admiral, the idea I was trying to get across was that the distillation process if carried out by a chemist, would yield ethyl alcohol and a little water with it, no matter if you started with corn, barley, or sugar cane, or grapes.
Making beer is really difficult - if you move it too much, aerate it too much, etc etc etc it comes out nearly undrinkable. I'm not saying whisky requires no care, but the distillation process is kind of a buffer. The original question being loosely phrased "my mash sucks", the original answer is "Well, what do you think mash is supposed to be like?" It isn't drinkable per se.
So a guy trying to whip out some home brewed lightning better think real heavy about whether or not he has any idea how to distill (assuming he manages a worthwhile mash).