Effect of the alcohol content

[Stavirish]

What is the effect on aging with wood if the alcohol content is to low or to high?

[Jkhippie]

Just as a guideline, 50%-55% will get more vanilla and tannic flavors and 60%-65% will get more oaky, smoky (sweet?) flavor. You could start with a mostly full container at the higher proof, then dillute a little to the lower range for the other flavors. It's really down to what you like. Experiment.

[scout]

Just as a guideline, 50%-55% will get more vanilla and tannic flavors and 60%-65% will get more oaky, smoky (sweet?) flavor. You could start with a mostly full container at the higher proof, then dillute a little to the lower range for the other flavors. It's really down to what you like. Experiment.

Right on the money there. The higher the ABV the more movement in and out of the wood. The Jameson guys put their product in the barrel at 65% it stays like that for four years, then they will top off the barrel with spring water which dilutes the product down to 50% and then it sits for another 4 years. That's when they either bottle it up or go for the reserve which would be topped off with some from another barrel of the same batch (keeps it a single malt) and that would be sitting for 7 to 17 years. The angels share is larger the higher the ABV.

[Prairiepiss]

Just as a guideline, 50%-55% will get more vanilla and tannic flavors and 60%-65% will get more oaky, smoky (sweet?) flavor. You could start with a mostly full container at the higher proof, then dillute a little to the lower range for the other flavors. It's really down to what you like. Experiment.

Sweet would be the lower ABV. While the higher would be more of a spicy or Sharp.