Considering casking at some point, I stumbled upon
It is a Lambric brewing site which is quite interesting in that it goes
into much detail of some processes applicable to stilling.
What caught my eye was the discussion of selecting a cask. I would think
that those who operate "pot stills" (aka "pot-heads") might benefit form
the idea of running enough to fill one or more of the smaller casks for
aging. Yes, I know how tempting it is to consume all, but for realizing
the most potential of enjoying the delicious developement of flavors
that are retained in the pot method, aging in aged oak, I would think,
would be the only way to go.