Awful... truly A-A-W-W-F-F-U-U-L-L stuff!
i'm forced to love the idea and avoid the example.
i do happen to think that 'chipping' is a viable way to get there from here. i just don't agree with his recipe nor result. :) I think the chipping* needs to be with old wood, not new, partial staves of aged sherry and cognac and rum barrels, using what would otherwise be 'too old to rework'.
I think using that method you might approximate a 20 year old booze in 6 or 8 years, if you didn't distill it at a terribly high proof. say, 140 proof into the barrel and 120 proof out, cut it to 100 and call it done. Rich with flavor and old enough not to bite.. it's at least plausible..
Rick is going to much older chips (it took new chips to get to old chips) and longer chipping times. The later batches (say, 13 on) show a little more smoothness. Some of the smokiness on the finish comes from his base spirit, which is quite strongly smoky.