Aging brandy on wood?

[excaliber]

Is that a good idea? I made up a big batch of peach wine, but unfortunately, it came out an abomination. Not to let good alcohol go to waste, I distilled it in my pot still. At the moment, I have a large handle of 40%-60% peach brandy. It doesnt taste all that great (not surprising, the original peach wine didn't taste all that great either).

So, can I age this on wood? Or is aging a fruit based alcohol on wood a bad idea, taste wise?

If yes, what order?

-Redistill to 80%-ish abv, age on wood, dilute back down
-Redistill to 80%-ish abv, dilute back down, age on wood
-Skip redistilling, age on wood

Thanks for the help