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That is, I recall that you can't distill ethanol to greater than 190 proof.  (Unless you do a benzene reduction, anyway.)  I used to steal this stuff from our lab and mix it with Hawaiian Punch.

Oh, poop.  I'm sorry.

Just ignore me and go back to what you were doing.

Stronger liquors are distilled after fermentation is complete to increase their alcohol content. This way, the alcohol content can be raised up to a maximum of 95.6% (191 proof), the concentration of the water/alcohol azeotrope. When 100% ethanol (absolute alcohol) is required for scientific, commercial, or industrial purposes, other methods must be used. 100% ethanol is hygroscopic, and if it is left open, it will absorb water out of the air, reducing the concentration.

All of what you say is correct.  You are certainly versed in your chemistry.
I'm sure I'd enjoy having good chemistry with you, too!