Great Apple brandy: Toasted or charred barrel?

[Monster Mash]

I lucked upon 123 gallons of excellent apple cider from a commercial press (their fresh cider was starting to ferment). I am in the process of running off the low wines and I am planning ahead for the aging process. What works the best? I have heard that new barrels may impart too strong an oak flavor to the brandy. Is this the case? I have a once used bourbon barrel (med char from Gibbs), Perhaps a new toasted barrel would be the best choice? I am looking to tap into the collective experience of the group in order to plan the best course of action. Thanks for the help. MM