The moonshine I have always had is 100% corn and often sugar. The white whiskey is mostly corn with barley or rye or whatever they use as the other grain. I hear what Carl is saying but to me good bourbon is good because of the interaction of the spirit with the wood. I have found the flavors in "white whiskey" in bourbons that were oak aged and found those "white whiskey" flavors to be flaws to my pallet.
I'm with you. I've tasted heads and tails before, and I don't think those are the flavors, though I'm glad Carl chimed in and he may be right. Maybe they are making bad cuts to get more product, but some of the flavors are almost botanical. I don't think they add anything botanical and the distiller gets good reviews from lots of people so who knows? It's not the alcohol kick I've gotten from other jars I've tasted, but simply odd unpleasant flavors.
FWIW, I've had the aged stuff from another local distiller as well as one from Iowa and I just don't care for it. The white whiskey flavors come through strongly and the whiskeys aren't smooth. My guess is the spirits aren't aged long enough. It seems people think these odd flavors are what makes it "craft" but to me they make it crap. Especially at the micro distiller prices.
And Hendrick's gin? That stuff goes on the shelf with the white whiskey. Although I've had some guests who will drink it which means maybe I should move it up a shelf. Or find more discerning guests... I'd put a smiley here, but I've never done that and I'm not starting.