Brandy production, as above, talks a bunch about condenser temps effecting flavors, etc. I've never been to your place, but at least one rum distillery I have seen has a 2 stage condenser with water in the upper (1st contact with vapor) half and a mechanically-chilled section below for finishing the job ensuring no vapor loss on the hot ambient days.
If what you're doing now works though, why worry? Not meeting flavor profile? I'm curious now