Flavoring Specifics

[Manhoney12]

Hey everyone!

I did my first rum run a few days ago. I am using a 5 gallon pot still with a short column stuffed with copper mesh. I got the following: 1600ml of 120proof, 400ml of 140proof, 400ml of 135proof, and 800ml of 88proof. Long story short I am trying to figure out how to go about flavoring/aging/proofing down my distillate. I've read a lot about these processes individually but Im confused about sequencing.

Should I combine my different proof levels to a certain number then let them sit with different spices, then go into a barrel? Or should I combine and proof them down with water to the desired level Then flavor/age?

I know i would usually barrell at higher proof but I'm in the dark on where 'flavoring' with spices would fall in the process.

Anyone able to shine some light on this for me? Or direct me to a thread where the answers already reside?

Thanks a lot team!