If he's only getting 170 proof then he's doing something wrong. You should be able to produce 195 proof on the second run if you are doing it right. Then you cut that 50% with water and your favorite flavoring to protect your liver.
Not sure if he has the proper equipment to measure proof but it smells like Everclear. There was a Parmesan cheese plant in Minnesota I used to call on that produced about 20,000 gallons/day of near 200 proof alcohol. It was odorless but had a very strong Spearmint taste. I think they’re selling it into the ethanol market now.