Cointreau, Triple Sec Recipe Consensus 2025?

[Spokerider]

Gents,
I have been researching here, and online for an authentic tried and true orange flavoured spirit "like" Cointreau and / or Triple Sec.

Has anyone made headway to date, with distilling such a spirt that is up to par or beyond what is available in the liquor store? The majority of threads and posts about making orange spirits on here are many years old, with no one recipe being regarded as the orange holy grail, embraced by all.
Almost all of the current internet AI-generated orange spirit recipe rhetoric is exactly that...... AI regurgitated worthless rhetoric.

So then, is there a consensus amongst hobby distillers regarding the methodology for the making of the best distilled orange spirit possible?

Of course, the variables of fruit selection is endless, as what is done to the fruit / peels for the steps of curing them, maceration of, distillation parameters, repeating of some steps, etc, etc.

What am I in pursuit of?
Well, my end goal is to make a one litre recipe of distilled, highly flavoured orange spirit that has little "sharp bite" and little "citrus heat" to it, with no added sugar or very little added sugar, post distillation.

Thoughts......

Navel oranges? Blood oranges? Seville oranges? and /or which ever available fresh oranges one can obtain locally?

Sun dried peels, minus the pith, vs fresh peels?

Retail-bought, dried bitter orange peel?

Boiled fresh peels for the purpose of maceration with "less bite", or not boiled?

Oven roasted / blackened peels for maceration, or not?

Distilling peels in ?? ABV neutral spirit with the fresh squeezed orange juice added to boiler or not?

Boiler charge / maceration charge ABV of 43% or 94% or ??

Maceration duration? 24 hrs or one week or longer?

Heads cuts? Tails cuts? Your rationale?

What about...... once engaged with the distillation step of the recipe process, make a tails cut, then with the distillate at it's "off the spout" 80 ish ABV, macerate more peels in it once more for xx number of hours and distill again?

Thanks for your thoughts.