Well after reading the above post, I just couldn't help going and sampling mine... I stripped three washes and did a spirit run back in mid march, and the results have been resting on a few different wood variations in 4l glass jars with corked tops (for some breathing).
The stuff on old bourbon barrel chucks was so-so. The ones on toasted oak are fantastically smooth, but the one that I experimented with blew me away... just a few toasted oak chips (less oak longer, right?) and a pinch of 2 row malt (to be filtered out) and 1 peppercorn for every two liters (trick from the parent site). It really tastes like scotch. I had to go inside and try some scotch to back that up. after raiding the cupboard and trying a few different scotches I decided I was really happy with the flavours that had been imparted from the pepper (warming) and malt (sweet and... well... malty) so I've filtered them out and left it on the oak as its only about 2/3rds of the way there on the oak. of course, there is a magic about 12 and 15 yo stuff that I can't match in 3-4 months, but wow, smooth, and surprisingly complex. next time I'll be using sticks from wine barrel staves, so that should help get a more interesting flavour profile going. now I have to try and forget about it again for another few months.
that's going to be tough.
Question: will I still be getting anything out of the chips after this long? or should I add some more for the coming months? like I said I think it needs a slightly stronger oak taste.