Buttery aroma in corn whiskey...

[kevangogh]

Fermented and double distilled with a copper alembic two batches of corn whiskey using an 80% popcorn/20% malted barley recipe. Started with 15 liters of water for both. Both ended up having this rather strong butter-like aroma (diacetyl?) on the strip run, and when I combined them and ran a spirit run quite a bit of the butter aroma still carried through.

Question: Is that a good thing, or not?

Naturally, the heads have this aroma the strongest, but it's present in the hearts as well. I'm considering blending some of the heads back in with the hearts but not sure if that's a good idea or not. I do plan to oak this shortly, just not sure...