As for taste, could you do a few taste tests to see which one you like best? Maybe muddle some of the fruit in the whiskey, rum, etc, add some sugar, and have a sip. That way, you can get a general idea of what your final product would be.
From what I recall (and I'm getting some details wrong), gold rum and whiskey are aged in oak, which may overpower some delicate fruits like rhubarb. But they'll probably do well with stone fruits like cherry.
I've made something like a 'bounce', but my spirit of choice is vodka. For me, it started when I made lemoncello (threads exist on here about it). From there, I started soaking all types of fruit in vodka and making awesome flavored vodkas, or cutting them with simple syrup to make a cordial type drink.
At the moment, I have blueberry vodka, lemoncello. Cordials include: cranberry orange cinnamon, raspberry, blackberry, peach cinnamon, and a few others. They're dangerous!
I need to try a few with brandy. Maybe a peach bounce will be my next project.