Oakiness?

[mshergold]

I've made some carrot whisky and about six months into maturing I thought it might've been a good idea to add some oak chips to it to give it another dimension. Too late now, but maybe next time. Does anyone have any experience of using oak in anything? If so, how much, for how long and when should I introduce them?

I've found two products on the Hop & Grape website, Frech oak chips and Oak-a-vin. Those of you who've used such products, which do you think would be best? I'd imagine the Oak-a-Vin would be easier to control, but I'm not really bothered about speed.

The whisky will be bottled on Monday, so I could some a bottle (about 160ml) to see if I could 'oak' it at the bottling stage if anyone thinks that would work.

Thanks