Hey Mark – Most of the barrels that we use have been toasted before charring. We also use 18-24 month yard-aged staves as a standard. The idea is to use the best quality barrels that money can buy (within reason). We also have done some of the different toast profiles from ISC. We don’t have a ton of data, but the different profiles seem to really make a difference. It is hard to tell exactly, since even two barrels that are the same on paper receiving identical spirit can produce entirely different whiskey. I’d imagine we will have some good data for you in about a decade :-p.