"It took me a while to learn it while making wine and the rule seems to apply with distilling also.

We drove 85 miles to tampa and purchased 30 pounds of assorted grain so my first attempt at distilling would produce something more than just alcohol.

I wanted irish whiskey to show some of my friends up north.

The grain proportions were correct. malted where called for and crushed as neded.

Soooooo smart tail decides to boost the PA and increase the yield.
I used sugar to push the mashes 6.7% ABV to 16%, i made and fermented 3--- 6 gallon mashes.

my first 5 gallon run yesterday yielded over 1 gallon but of pure white flavorless alcohol.

i spent some time chatting with a frend in misouri who does a sort of brandy from horse feed.
when he told me that running his mash in a pot still yielded sort of a beer colored tasty product, the light went on for me i think.

I boosted the alcohol, got a higher yield but diluted the flavor that all that work was suposed to produce.

i ran pot style thinking that was all that was needed.

Is my assumption about the flavor valid??"

"Scotty, Here is something you might try..

Freeze concentrate your mash which will concentrate the flavors as well as the alch. Then pot still that. Let us know if you try that and how it works."