Well Fritz
This is what I do, I'm sure some do it different. I usually keep 200-300ML of no less that 120 proof/60abv from each run to age with charred oak. I let it sit on oak for no less that two or three months. Before I filter it and bottle. Once I bottle it I put it away for another month or two before drinking. It to me tastes a bit like southern comfort. If you like the whiskey bourbon drinks.
As far as my shine goes. I collect 200ml at a time I usually air the jars out over night or two then i separate my heads, hearts, and tails. Then I proof the keepers to what I like usually 100 proof/50abv. I usually put my finish quarts in the cabinet. and work a rotation. I'm currently drinking (well not right this minute) from a quart that I made back in January. I believe once you proof it you can drink it right then without any aging. Hope this answers some of your questions.

IMHO....this is very subjective as every stiller here has his own idea of ---fit to drink. Time is a good thing but if you make it today and swill this weekend and its good to you ---well there ya go. I always give mine some time but thats just me. I even give the beers I make time to mature but I have read that folks bottle it and drink it in a week or two. Again do what you will and try it along the way (make some mental notes at 1 wk then 2 wks then 3 wks)(you get the picture) because you cant drink it all in one day anyway, well not without some help!!!!