I doubt it. The spanish (really tetra pack) wine was dry, and after double distilling it was basically moonshine. The Hungarian one was more in the mixing back into the undistilled wine -- making something akin to port+ strength that drinks like wine. It's the same idea behind pineau, first distilling + the cheap young white wine of the region.

> A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?

Sugar should be completely removed by a proper distillation setup (although a lazy setup can allow some "contamination" with sugars).