Ok so I have a strange left field idea id like peoples opinions on.
So when making whiskey, the spirit can be aged at lets say 65% alcohol for a few years in a barrel and is then removed when ready, watered down to 40% and then bottled for consumption. By dilluting, it is possible to lose some of the delicious flavour it has acquired. So to get around this people either age it for a little longer or they start the aging process at a lower percentage (thus not having to water it down). Or plain just dont water it down :D.
What I was wondering is: what would happen if after aging your whiskey at say 65% you chucked it into your still. Then you distill off a small percentage of the alcohol. Thus leaving behind a lower percentage stronger flavored whiskey in the still. And then you have a couple of options for the collected spirit ie.put in a barrel to add to the next batch or use for a neutral spirit etc
I also thought this method might reduce aging time.