The better bottle is a better choice if you don't have glass.
I've only done secondary aging once in a bucket, with horrible oxidized carboardy results.
What was the OG on your RIS? Lagering the beer for a month or more would be good, but be wary of the oak and bourbon coming on too strong. Also, what toast level is your oak? Are they cubes or chips? If cubes, what size? All of these factors will play a part, so be ready to pull samples periodically to taste and see when it is to your liking. However that leads the problem of exposing to air when taking samples.
Do you have a kegging setup? Bulk aging in a keg under a blanket of CO2 is a good option. You can suspend the oak from a bag hooked to the keg lid. Keep it in your fridge and taste from time to time, and when the oak is feeling right just pull the bag out, then you can continue aging or carbonate.
Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark