Heads and tails blending

[Classic Lloyd]

I'm curious as to folks' techniques for blending in heads and tails into their final spirit. Our experience has been a bit mixed - heads and tails are definitely are your ticket to flavortown, but wilder rums (thinking Mexican charandas as an example) can get pretty funky and acetoney (sidetone - I actually like these funky rums). What are you guys looking for in your extended distillations to get that a developed rum?

[captnKB]

great flavor (funk) aka congeners can be developed through fermentation profile, fermentable selection and the design of the still itself. Ive done multiple award winning caribbean style pot distilled rums that have no heads and minimal tails in them.