Aging required pre-distillation for Brandy?

[statch]

I'm about to embark on my attempt at distillation by making a brandy out of some of my Apple Wine. Normally this wine takes 6 months or so to start tasting really good but I'm curious if the flavor nuances of aged vs. young are going to matter with the distillation process, or of the post-distillation aging process will accomplish the same thing. I brew out of a small apartment so a carboy sitting around aging for six months per batch is a big commitment if its not going to improve the end product.