Chuck (or anyone else to answer), in the recent article on Craft Distilling in the Jan '07 ed. of the Bourbon Country Reader, there was mention of a producer that experimented using wood from fruit trees as fuel in the malting process to create an infusion/flavoring not unlike peat.
This sounds interesting. Who does this? Has anyone tried it?
Great article too. Asked many questions of the smaller distilleries I never would have.