All I know is:
1. I saw SG in strip syndication on KCOP-13.
2. I read the Blish adaptation of SG, with the line altered as "gin."
3. KCOP lost the strip syndication license to KTLA-5.
4. When I saw SG on KTLA, the line was "gin," every airing, and I wondered if I'd imagined "corn whiskey."
5. KTLA lost the strip syndication license, which went back to KCOP, right around the time TNG was at least in development.
6. When I saw SG on KCOP, the line was back to "corn whiskey."
Incidentally, in the
Queen's King's English (RIP Elizabeth II), "corn whiskey" is a tautology, as "corn" refers not specifically to
Zea mays, but to
all cereal grains, and whiskey (
and whisky), by definition, is distilled from a fermented mash of one or more cereal grains.
I should think that looping a single word (or using two different takes of a single shot) would be a trivial exercise.
Incidentally, speaking of corn, while sweet corn is served as a vegetable, it is actually a less-than-fully-ripe mutant cereal grain. If it were fully ripe, the kernels would be as hard as popcorn kernels, and you'd probably break your teeth trying to eat it, no matter how long you boiled it. And if it weren't a natural mutation that the Native People of the Americas discovered centuries ago, it wouldn't be palatable in less-than-fully-ripe state. Hominy, on the other hand, is
nixtamalized corn. Unless you have more than one stomach, the niacin in Z. mays is not bioavailable in its natural form (and humans subsisting on a diet of Z. mays that hasn't been nixtamalized will develop
pellagra). Nixtamalization, i.e., treatment in a strong base, releases the niacin (among other changes). Mexican
masa is ground from corn nixtamalized in calcium hydroxide (lime), while American hominy grits (and whole-kernel hominy) is typically nixtamalized in either soda-ash or lye.