Saltine cracker whiskey?

[Steve Broady]

My kid is sick, so we had a box of saltine crackers out. Naturally, I was reading the ingredients. Mostly enriched wheat flour (shocking!), with a little oil, and 2% or less of salt, barley malt extract, and “enzymes.”

I can’t help wondering how that would work as a whiskey mash. I know the yeast can tolerate a little salt, and some recipes even include it. No idea what the enzymes are, but I assume they’ve been denatured during cooking, so I’d have to use more or some of the 2 row malt I have on hand.

Just an idea, but I’m curious if anyone else here has had a similar idea, or tried it?