Got it, so you get a full “pelicose" layer forming on that dunder?
Considering fruit don’t really carry their more traditional flavors over fermentation and distillation, did you find any that help the more banana, butter scotch, caramel, vanilla, side of things? I figured Bananas would be an obvious one, but wondering if there is something more interesting and adventurous there.
I’m personally trying to aim for something rich and heavy, less light fruity. With hopefully a touch of light acid on the pallet (along the lines of pine apple) to balance things out a bit. Hope I'm not beign overly specific here