I made a Bourbon barrel stout about 7 years ago, added oak chips that I steamed to sanitize to the fermenter, then a cup of Bourbon to the bottling bucket for a 5 gal batch. Was really good when it was young. As it aged the oak diminished and the Bourbon became more pronounce. It was a free batch, our brew club received one free batch of ingredient a month from a local brew shop, so I thought I'd try it out. I don't like many of the now popular Bourbon barrel beers, many have an overpowering Bourbon taste, should just be a hint and not cover the beer taste, like it was aged in a Bourbon barrel.
Craig