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The level of smoke that comes through is highly dependent on how long it has been since it was smoked. That stuff just effuses a lot of aroma as it sits around in the grain bins. But I'd love to try a 100% peat smoked malt! Does smoking it affect the diastatic power? Apparently not!

I also have some mamajuana that my girlfriend has aspirations to brew with. I already filled one rum bottle and put rum and honey on it, and just as mentioned it was extremely tannic and astringent after the first steeping (took a few weeks until it turned brown, indicating proper infusion)...

The following is from the wikipedia page on Jiuqu, the mold/yeast/bacterial starter from which Baijiu and other chinese liquors are made... Hongqu Hongqu or "red starter" (Chinese: 紅麴, 红曲; pinyin: hóng qū), also called Angkak, is rice that had been cultured...