At what ABV do you oak/infuse/age?

FloridaCracker

I always thought that the reason that barrel aged stuff was cut before it went in was to keep the angel's share to a minimum. I also know that the water helps with the aging as well. My thought about oaking or infusing in jars was that the higher the proof the better the extraction of the flavors and we don't have to worry about the evaporation.

What do you guys do?

punkin

65%. Kiwi did some really good side by sides with pictures and tasting notes. It's posted on Home Distiller somewhere.

CothermanDistilling

in the US, the legal upper limit is 62.5% I did 160 before, but when brought to proof, it lost too much color...

Unsensibel

I think there's different flavors extracted at different ABV's. Don't forget that you also have to bring it to drinking ABV after aging (=dilution), so you're going to lose flavor that way. I'm trying to experiment on the impact of oak chips type and amount / bottle on the booze at different ABV's and see what I like best...

FloridaCracker

I usually proof down to 45 abv on everything I drink. I might do a side by side on the rum that I just put up on the shelf.

punkin

Can't get oaking right @ HD and the results.

popcorn

Good ole kiwi definitely a legend in my mind