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I have been reading that some distilleries go from barrel strength (about 60%) to bottling strength over time. I understand the logic of this approach in that some of the compounds formed will change due to a new equilibrium condition but I was wondering if any of you has any experience with this ?.

Cheers,
Max

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BS Here is the information from the links.

"How the water is added is also important. Some distillers add water very gradually, giving the spirit time to rest between additions. This is believed to prevent saponification, where the water brings out fats or oils from suspension in the distillate, which can give the whiskey a soapy taste.Another reason is that when water is added to the spirit, new esters can be created or destroyed. By adding water gradually, some distillers think a more integrated, harmonious flavor can be achieved. Finally, once the whiskey is proofed down to the chosen bottling strength, most distilleries let the bottle rest to integrate any oxygen in the bottle headspace, which can change the taste of the proofed distillate over time.Not all whiskeys are proofed after aging; barrel-strength whiskey has become much more popular in recent years, with some bottlings hitting an eye-popping 60% ABV or higher. While consumers may gravitate towards the sky-high proof of barrel-strength whiskey, most benefit from a little after-market proofing in the glass in the form of a few drops of water or an ice cube."

And I've found that on our small scale, boiled or distilled water works best, for the chlorine, fluoride, and other chemicals in most city waters.
Also makin sure water and likker have settled to a matchn room temperature for proper diluting.