Optimal Proof for aging in glass after keg aging

[Boda Getta]

I have 2 1/2 gals at 130 proof of SF aging in my new 3 gal charred keg. I am rotating 1/4 turn per week and will check SF after a month and suspect it will be ready to put in glass after 1-3 months for aging for the remainder of 12 months aging. My question is what is the optimal proof for glass aging after the initial keg aging. Should I cut the barrel proof down, if so to what proof. I believe I remember a old timer here posting he proofed his down in stages.

Any suggestions appreciated.

BG

[rtalbigr]

I have always just diluted mine down to 50%, never really gave it much thought. Even just after a few months off oak there is still noticeable improvement. I have been drinking some single malt that is a year old now and it is wonderful, nice complexity, deep rich flavors.

Big R

[frozenthunderbolt]

I don't have a barrel to age - i use staves, but i do progressive proofing down in about 5% stages assuming i have the space. I think it takes different flavors out at different proofs.

[rtalbigr]

I don't have a barrel to age - i use staves, but i do progressive proofing down in about 5% stages assuming i have the space. I think it takes different flavors out at different proofs.

I have done experiments step aging with some whiskeys and found it wasn't worth my efforts. I didn't find any real quality differences from just aging at 65%. The most important factor for oak aging is time.

Big R

[LWTCS]

The folks down in PR age in barrels for two years then on glass for another two.....i neglected to inquire at what proofs however,,,,,,doh!

[frozenthunderbolt]

most important factor for oak aging is time.
Big R

I certainly wont argue with this! 12 months even, makes a huge difference, white or on oak. my old (12ish month) DWWGW is crazy smooth now (though i can now taste the tails now that i should have left out)