Barrel Entry Proof

[Mountain Brewer]

Barrel Entry Proof...  100-110 for more water soluble wood sugars VS 115-125 for economics and more tannins...

Char also plays a huge factor and if anyone would like to throw in their input on favorite char #s. 

I'm running a 95 rye at the moment, but will soon move on to bourbon (45 wheat), and then malt whiskey. 

I know there are a lot of factors at play here and if anyone has any good readings on this or a way for me to better educate myself on this subject I'm all ears. 

Thanks