I always make my cuts based on taste and feel. If I have a recipe that I’ve ran a lot and have good notes on I’ll reference the notes but my cuts are always basted on taste and feel.
Once you do the same run over and over you can use the notes from previous runs to help dial the batch in…I always take notes on the column temp, proof, feel, taste on each of my cuts. Temp and proof are not going to tell you much without first making cuts based on taste and feel. If the still is running hotter the proof and the cuts are not going to be the same as they would be if the still was running a bit cooler.
I run my rye whiskey a lot- My cuts are usually pretty spot on with my notes- but I don’t rely on temp or proof (they are good references though)