For most of my stilling life, I’d use the classic strip-for-low-wines, collect a few batches of those low wines, and then combine them all for a spirit run. As you’d expect, the spirit run distillate was very clean and smooth, but light on flavor. For the past couple-three years, my spirit runs have been a mixture of low wines and fresh wash/mash, for a total of perhaps 27-30%ABV in the still. Flavor has improved greatly, and my liquor is still very smooth.
I’d agree with Beverage Commander about how much distillate you’re collecting, which is a direct function of when you consciously decide to stop collecting. He says distill to 10-20% and I distill to a head temperature of 98-99C, which means we’re both doing almost exactly the same thing.