pistachio woodvs. oak

[corene1]

I have a question. Has anyone used pistachio wood in their whiskeys. I have some that my son and I cut a couple of years ago for smoking meats with. We have used white oak, red oak, almond wood, apple wood and pistachio wood in our cooker and the pistachio is very mild and sweet. It is also very hard and dense so I took a small piece and toasted it at about 350 degrees for a couple of hours and did a light char on it. It is now resting in a jar of sweetfeed whiskey. The color is beautiful . A dark amber brown, and so far after 30 days it smells very good. I am hoping for the best , but was just curious if anyone else has tried it and what there thoughts are.