Sherry or port aok

[rum yum]

I have read posts about making oak "juice" and using oak chips for
flavoring. My question is this:

Has anyone made sherry or port oak chips? I would imagine you just
soak them, but for how long? Any ideas? Which would be better,
toasted or untoasted? Just looking to experiment with different
flavors for my rum.

Rum...yum!

[Dnderhead]

Chips would have to be toasted first then soaked over night . but what
would be different than putting a few drops of wine in rum then aging?