Apple (Scrumpy Cider) Brandy Advice

[CopperFiend]

Dear Esteemed Ladies and Gentlemen,

A friend of mine has been offered a barrel of scrumpy cider (approx 100L) and we would like to evolve it into Apple Brandy. I have many whiskies, rums and gins under my belt but have absolutely no experience of Brandy in any form (tasting, aging or distilling).

I have read a lot on here about the washes and how to achieve a distillable cider from raw material and also a few posts about aging but nothing particularly definitive.

We plan to strip and then low and slow spirit run with the pot. What I would like to ask you helpful lot is what do we recommend after that? I have heard that you normally want to include a little more headsy fruity cut than you would normally do for a whisky. Is this correct? Also we have access to my home made reconditioned ex-bourbon casks that I've cut down from the 53gal ones to around 15L. We also have access to ex-cider barrels from the place we're getting the cider from in the first place. Finally, I have two reconditioned ex-wine casks. For an apple brandy, which of the above would be more likely to achieve the flavour profile we are looking for do you think?

Sorry for the big block of text and the many questions. Any help would be greatly appreciated.

Cheers,
Copper.