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A local brewery had 550 gallons of a milk stout sour in the barrel aging process. They were going to dump it out but as the owner is a friend of mine I asked if I could have it to distil. Long story short after a stripping then a spirit run I ended up with 30 gallons of some of the finest tasting unaged malt whiskey. Here is my question, I want to barrel age it. So if I want to fill a 53g barrel I would need to proof it down to from 159.4 to 92, so first question is that too low to barrel age? I really did not want to barrel at less than 100 proof? Well what is if there is a minimum proof for barrel aging? if I proof at 100 proof in to the barrel I would have about 48.5 gallons in a 53 gallon barrel, is that too much head space?