Has anyone tried to distill hot pepper mash?

[ScottinAtlanta]

I have so many superhots this year that I am thinking of fermenting a couple of gallons of mash, and distilling the mash into a kind of pepper eau de vie. A couple of questions:

1) Will the capsaicin distill with the alcohol, or will the alcohol contain only the flavor of the peppers?
2) How much natural sugar is in a superhot pepper? That is, will I have to add sugar for the fermentation?