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Unlike vodka and gin it is virtually impossible for an amateur to duplicate exactly the conditions used commercially for making whisky, brandy, rum, etc. For example, not many amateurs would be prepared to age their product in oak barrels for 12 years!
However, all is not lost. Simply purchase a flavoring essence and add it to vodka. There are a number of manufacturers and their range of essences is wide, but you may find that the whiskies and brandies are a bit too sweet. On the other hand the light and dark rum essences, and certainly the liqueur essences, will be found to be very palatable.
If you wish to try your hand at making whiskies, brandies, etc. from scratch, the fractioning still described in this book is easily modified by removing most of the column packing, allowing some of the flavoured congeners to distil over.
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