did you fill it with hot water? if so, how hot was it? You left the water in there for 13 months? Once you empty it you might want to hit it again w/ hot water above 180F for a few minuets. Then add the bottles.
Higher gravity beers work well in bourbon, tripel, imp stout, barleywine etc... however as it will be the second use of the barrel it will be significantly less barrel character and could take a few extra weeks if not months longer to infuse the desired flavors into the beer. Lot's of other factors play into that, time, temp, humidity, how much "juice" is left in the wood etc...
IMO i would only add more wild turkey bourbon back to the barrel and zero Rum.