Just cracked open some Whiskey I have been ageing on oak.
I cut the oak down myself (the entire tree). then harvested JUST the center HEART wood..
cut it up LONG grain. (not much end grain, as this causes lots of tannins), toasted it myself.
every day, I let it heat up in the hot garage, and at night, toss it in the refridgerator, to simulate the hot and cold that normal whiskeys age with back east....
lets jsut say....
YUM..