"We had a thread a few months back about this. I kept notes on my experiment though not real scientific
Liquor: Pot-distilled cracked corn & sugar mash (10 lbs corn and 10 lbs sugar), 7 gallons and 2 runs and I combined cuts3-9 out of 12 (pints). 60% ABV.
Wood: Apple from my 6 tree orchard; rounds dried 1/2-3/4 inch diameter and 8 inches long. I screwed up and forgot to skin them so bark is still on; and it explains a certain taste.
Oak: Taken from one year old used wine barrel staves; 3/4 X 3/8 X 8 inch strips.
Both woods were light toasted over kitchen stove

Three one quart samples: 1) 6 strips of oak 2) 6 rounds of apple 30 3 strips oak and 3 rounds apple and sat on an east facing window sill since early May 2012. The last 2 months I wasn't real diligent about daily shaking

1) Nice dark amber color; aroma kinda like cheap grocery store bourbon and slight vanilla; not bad tasting for a real young shine. All tasted much better when proofed to 35%

2) Nice lighter amber color, slightly sweeter cheap grocery store bourbon and fainter vanilla; again not bad tasting young stuff but then a harsh background and after taste that I believe is due to the bark

3) Dark like #1, aroma a mix of the other two, same taste roughly and a less harsh bark effect"