I made a strong brown beer last year and left it in some Islay whisky casks for 50 days. The aroma is all peat and smoke and wood and whisky. The flavour starts off as whisky before mellow ale takes over, occassionally displaying hops and finishing with wood and peat.
It was my first attempt and it is ready for sale, from the brewery, in small bottles.
Come and try some, sitting down.