Has anyone ever soaked an oak spiral in whiskey or rum or something similar? We recently had a couple of beers from one of our local brewers that has been aged in a bourbon barrel and liked the effect (and to be honest the novelty) and I want to try this in one of my meads. I have a Cyser that is ready to rack next week and was thinking of taking the oak that it is currently in the cyser and drying it out some and then soaking it in either rum or Irish Whiskey for a few months and then adding it back to the cyser. Or should I just start with some fresh oak and soak that and then add it back. Since it is already oaked I am concerned about the oak level which is why I am leaning towards doing the unthinkable and reusing the oak. Any thoughts or suggestions?
VC
VC