I will be creating a "bourbon barrel" Extra Stout and Kentucky Common once I perfect the recipes. My Extra Stout is awesome, trying to fine tune it. I will be soaking oak chips in bourbon and putting them in the beer for a couple weeks, then kegging or bottling. Eventually I want to do it with a real bourbon barrel. They run like $75-85 though.
When they're ready I'll trade some bottles for something if anyone is interested.
Col. Charles K. "Crotchety" Cowdery
"Whiskey Don't Keep."
Another vote for Goose Island Bourbon County Stout - I've got some 2008 in the fridge still. Excellent stuff.
If you like the Allagash, but want more flavor intensity for a special occasion, check out Cuvee de Tomme from Lost Abbey or Bourbon Barrel-aged Quad (BBQ) from Boulevard.