Slow/stalled cider ferment

[TwoSheds]

Hey all, I had a cider I started months ago, natural yeast, honey added, initial gravity of 1.098. I know, that’s high compared to most of what we discuss here, but I’ve had luck with that and even a little higher SG making cider/cyzer.

It started decent but has progressed slowly to a gravity of 1.010 now. It doesn’t taste bad but I’ve decided it’s destined for the still instead of bottling it as cider, so the question is this… Do I distill it at 1.010 or should I try to dilute it a bit and pitch some high ABV tolerant yeast to dry it out further?

My preference would be to chuck it in the still and be done with it I’m just a little concerned about scorching.

Thanks in advance!