Whisky and Oak for cider

[vegas20s]

What kind of experiences are out there with using oak and/or whisky in the secondary for a cider?

I am thinking of going the Graham's English Cider, I feel that the acid and tannins would pare well with the whiskyoak flavors.

Alternatively I was thinking of using Edwort's Apple Wine recipe. Since it's a fairly clean tasting cider I would be able to get a better idea of what the whisky/oak flavors contribute.

Any thoughts or advice here?

 

[CMcPherson]

Here are the links to my research on this subject.
The last is a link to the best price including shipping that I could find at the time.
https://www.homebrewtalk.com/showthread.php?t=351463&highlight=tannin
https://www.homebrewtalk.com/showpost.php?p=4382358&postcount=4
https://www.homebrewtalk.com/showthread.php?t=119445
https://www.morebeer.com/content/using_oak_in_beer
https://morewinemaking.com/category/tannins-oak-barrel-alternatives.html
http://morewinemaking.com/public/pdf/oakinfopaper09.pdf
http://www.greatfermentations.com/oak-bourbon-and-homebrew-volume-i/#
http://byo.com/malt/item/1187-oak-alternatives
https://winemakermag.com/1056-can-i-reduce-tannins-in-a-wine-kit-without-aging
http://www.williamsbrewing.com/4-OZ-FRENCH-OAK-CUBES-P2086.aspx