Mississippi River Distilling Company has this seasonal rye coming to Binny's.

Re: "...The spirit is 100% rye and was aged over charred oak and then finished in used bourbon barrels,” remarks owner/distiller Ryan Burchett."

Q: Age over charred oak? Similar to JD with the rye poured over a bed of
charred oak?
Finished in used bourbon may uses? For how long?

I like the idea of local grain. local milling etc. but I wonder if the end result holds up. Anybody tried this one?