Actually, unless all you are going for is solvent/antiseptic/fuel, you shouldn't distill above 120 proof as beyond that most of the flavors are gone. For example, even if you "step" on Bacardi 151 and bring it down to 95 proof, it's not as good as Gosling made to 95 proof (imho). You'll still end up with the same amount of product..., you just will have eliminted one or two extra "runs" of the liquor..., and if your product has a very good flavor, perhaps even if you take some and let it set a couple of years in a charred, white oak keg, or a used wine barrel that was used to age wine... you may find you need less to barter with to get more. :grin:
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