I would suggest that the oaking be done as most distilleries now do- with oak alternatives such as chips or stix. The aging is accelerated, and the cost is reduced. The easiest option is to use the Oak Stix, because you can easily char these at home and you also gain from the larger size versus the chips. For both Whisky and Tequila you would want to char the stix, or if you wish to use kegs you would want to use charred, not toasted.

Your other question is being answered privately.

thanks, rick....when you say char at home , how is that done...and do you age in glass container or what is preferred...thanks, scott

what are the toasted kegs for ???

The simplest way to char the oak is with a propane torch. This is easy to control, and does a reasonably good job.

The toasted kegs are used more for wine aging, although some people like the heavier vanillin character that it can impart, and will use it for rums. Remember, this is all about personal tastes and tinkering. There is no right or wrong.