I did one cooked millet mash and another two using the ujsm method. Couldn't tell the difference in the end product so I blended them all.
I certainly wouldn't call it a strong flavour but definately a whisky flavour. Oaking will make a big difference I think. I ground the millet as coarsely as I could to release the husk and crack the grain. Takes no effort at all to grind as the grain is so small.
It's certainly worth experimenting with.
EDIT: Mtnwalker is the expert on millet.
Simple potstiller. Slow, single run.
(50 litre, propane heated pot still. Coil in bucket condenser - No thermometer, No carbon)
The Reading Lounge AND the Rules We Live By should be compulsory reading
Cumudgeon and loving it.