Terrible Smelling Mash

[bluegrass shack 9]

I have been making beer and wine for several years but am new to distilling. My 1st batch was made with just 4 pounds of sugar, 2 pounds of cornmeal, and 3 gallons of water. I used a champagne yeast. I fermented for 20 days (very active batch). My mash stunk like sweaty feet and some of that smell leached out into my distilled liquor. My liquor is very high in alcohol (nice blue flame) but I have two concerns. 1st - is the liquour ok to drink, can any bacteria live in something with that high of an alcohol content and 2nd is there any way to get rid of that smell in the liquor?

thanks