Hi RumBumm
The cask where 200l bourbon casks, sent to SA used for single malt, then sent down under and re-coopered.
A year on and I think I made a good choice getting them shaved, toasted and recharded. Still very light in colour and some aromatics from the barrel coming into play.
The plan for this years rum is going into 200l casks out of Scotland that started there life off as bourbon barrels and have had a few fills, then into shaved n toasted French oak red wine casks till there ready to dump.
if you are using ex wine barrels I’d have them re-coopered ASAP after the wine Is dumped to avoid sulfuring them. They don’t take long to go bad, once they start to turn vinegar forget about em.