Home Distiller

One of the most difficult things of learning to distill is knowing what intermediate steps of the spirit production is supposed to be like. Like me now for example. I have made this single malt white whisky that is sitting there on the counter aeriating. I smell and taste it, feel subtle changes from bottle to bottle. But since this is not the end product - and I have no reference that I can purchase around here - I really don't know if this is the right stuff, or has some problems. I guess it is the same feeling all first time parents have when they see their firstborn - "Is there something wrong with it?"

So how would you describe the taste you're looking straight off the still in a smoked single malt (barley) whisky?
Here's my hooch. Made from stalled and restarted single malt, peat smoked grain bill.
It smells the same that homemade plum brandy like Slivovitz smells. With grainy tones. Sort of a sour smell.
The taste is rather heavily smoked, as I was expeting it to be. With lots of grain to it, like wet bread.
It's all cloudy. Didn't expect that.