We are a craft distillery that is only 3 years old. We have an excess of 5 gallon barrels for bourbon and rye whiskey that we are considering transferring into 53 gallon barrels.
1) Will this help to round out some of the "young" characteristics or unpleasantness that you find in a 5 gallon barrel - hoping to get a better mouthfeel and less "campfire" profiles in the transfer if we let it rest for an additional 1-2 years in a 53.
2) New or Used 53 gallon? Our concern is that a new will not help to round out some of the over-oaked or campfire characteristics, but a new barrel would be more attractive from a Straight bourbon standpoint.
3) Has anyone ever done this and at what success rate?
Thanks in advance.