How to salvage pungent metallic flavors

[Mikeyhome]

I made 1k liters of peach mango wine and sent to a factory for distillation. they double distilled it with copper still. it has a, very metallic flavor and very pungent. it had a green film floating on the top. I assume some kind of copper oxidation. they also distilled a red wine brandy for me that was perfect. they claimed the mango fruit has a, pungent flavor after distillation and nothing can be done to remove that off Flavor. I've run it through activated charcoal filter I normally age it with oak and chocolate dilute it to 35 percent and sweeten it to make a chocolate brandy. . but after one month it's still not mellowing those off flavors. should I try to use a column still and see if that can remove the off flavors. is it totally ruined. or is there a way to salvage it. when I. distill at home small batches 30 liter pot still. i get a very lovely sweet mellow flavor that works well to make chocolate brandy. normally i use other fruits just had the mangoes was making a peach mango Chardonnay wine and after making that had leftover. fruit so used that for my brandy. I just hate to lose that much brandy to discard it. any advice would be welcome.

would re distillation with column still remove metallic and pungent tastes, or did the copper oxidation permanently ruin it