My last homebrew was a rye porter aged in secondary for 2 months on french oak chips that had been soaked in baby saz. My next beer is a pumpkin ale. I brew a pumpkin every other late summer for fall. Each batch is different, and this year I want it "oak/bourbon" aged. There will be spices in the wort, so I am looking for a sweeter bourbon with less spice. Any ideas are appreciated.