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condenser water temperature and effects on distillate

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I would think variables like entering coolant temperature, flow and the exiting temperature of the product all would have some effect.

Engineers designing chemical condensers are usually very particular about all of the above.

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All important, which is why specific still designs are still favored for specific spirits (says the guy running a hybrid type still.)

Different distilling traditions have different ways of condensing and cooling, and run at different temperatures. For instance, the Scotch tradition runs at relatively high temps, and the American Bourbon tradition runs at considerably lower temps. (speaking of distillate off the parrot, here...)

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