Aging in the white

[boda getta]

Hi all. I am new to this board and looking forward getting to know you all. I have just completed a feints run (actually a mix of heads and tails) and it turn out good. I normally age in charred sticks at 120 proof, but I want to age some of this in the white. I have already cut it to 120 proof; for aging in the white would I get better results by aging it at the 120 proof, then cut to 80-90 proof for drinking OR cutting down to drinking proof before aging.

Thanks,
Boda Geta