late rum tails taste good?

[MtRainier]

I ran a recent 15 gallon all molasses rum batch (fermented with bread yeast and DAP) through three plates on a flute and collected at about 80% for most of the run. The fores were really harsh and apple scented like I'm used to smelling. The heads and early hearts were really nice with what I like from rums: butter and banana. Those were great to almost the halfway point.

Then I started getting really harsh astringent tails coming in. That lasted through most of the rest of the run until the last two jars as the ABV really started going down where there ended up being a ton of flavor. There was still some of the astringent tails in there, but it was kind of heavier fruity and vegetal flavors almost like tomatoes that I thought tasted pretty good and I thought might age out into some nice flavor in the barrel.

I ended up keeping jars 2-7, tossing 8-12 in the feints jug, then kept 13-14.

It felt really strange to kind of toss the stuff in the middle of the run but keep the beginning and end for aging. Not what I'm used to doing at all. It's possible I was blowing tails through the hearts though because I'm still learning how my new still works and this was my first flute run on this double-walled boiler. I've run the flute on a different boiler a bunch before, though. It ended up being kind of a lot of total volume in tails that I got rid of into feints.

Does that make sense to people who do rum runs? Or maybe I'm crazy for liking the very end stuff, and it will taste weird in a year.

The blend of jars I kept tastes pretty good to me white when diluted from 80 down to 40, so I think it will turn out fine, but I just don't understand it.