Let me describe the background and set a task for those willing to think and share their experience
So, we have some all-grain project and (what's of huge importance) a pot-still only. Under certain fermentation conditions the deep tails of the second and third runs are quite pleasant in terms of smell and taste. Say in terms of measurements, it's something in between of 27% to 23% AbV. You can hardly use them in their pure form, but adding them as "scents" to the main distillate is quite acceptable, imo.
And I don't wanna wee-witchie them before adding. Amana proof them up "as is" with some stronger parts of the distillate. And then to give them some darker oak. And after all (and after long-long-days-passed-by), to blend them with lighter fractions of the same project.
In the course of my exbeeriments, I have not yet faced any haze issue when diluting the final result to at least 45%. So, there is no need to strip the taste by chill filtration. In theory, there is nothing "more harmful" than carboxylic acids inside. So, one who likes is free to use it. As for my nose and tongue, all wet dogs and pissed bitter cardboards fly out way above 30%. What remains is a pretty yummy thang. And this is not a categorical bread-ish bread. It’s somehow more interesting, deeper, more complex. And by the way, it gives a feeling of a fuller body.
So, the points for youse who are up with:
1. any (kind of gas chromatography evidenced) danger in use?
2. any other way of usage you practice?
3. pros and cons at all?
Thanks for the ways to dig even deeper
