If you could distill a brew; how would the differing sources of sugar change the flavour?
This is where the art of distilling comes to the fore. Surely, if the end result of every distilled sugar source tasted the same, then there would only be rows and rows of a single generic bottle at the liquor store. There is always a balance between flavor and proof. The lower the proof the more the fruit/veggie origins are revealed, the higher the proof the more tasteless it becomes. There is usually a goal at the outset, whether it be taste/quality or whether it be proof/cost. There are also usually compromises, that is, there is usually a portion of the flavorful distillate set aside during an early run that is blended into the tasteless high proof run. The best sources of sugar would be the one that fits your goal. If low cost/high proof is the mantra, then whatever sugar can be had free or cheap is the best- fruits/veggies from your land (apples, beets, corn), farm/vineyard waste, molasses, white sugar from the store. Chances are if you look hard enough you will discover large so
