Brettanomyces as primary yeast pitch in rum or whiskey?

[ElCubanazo]

I've only seen an older thread from Odin, Dan P. etc and wanted to gauge the community on how brettanomyces is being used.

My girl recently bought a few brett beers since we haven't had em in a minute and while catching a whiff of it I thought it would be a great yeast to use for my rum instead of the wine yeast I'm using.

I took the dreggs of a couple bottles into a mason jar and then once a rum strip was complete took a little spent dunder/wash (for nutrients) and added a little sugar.

Seems to have taken off in there within a day or two. (I'm assuming it's just the Brett since I boiled the hell out of the rum wash on the strip).

I think for the rum it'll work great for a bold and flavorful rum, but I'm not sure about whiskey. I'll stick to the wine yeast for now.

I know Brett is real slow so I'll be vigilant with this starter. Apparently keeping it in the fridge too long can also kill the yeasties. Apparently Brett is sensitive so the starter is at room temp for now.

I say all this to gauge the community on if y'all have used Brett in your rums or whiskeys?

Thoughts???