Distribution of oak flavor in a carboy?

So I just racked my stout onto oak chips with the bourbon they sat in ..no questions there plenty of posts on the forum...but after I was done racking and realized that the saturated chips were staying on the bottom I began wondering how would the oak and bourbon flavors evenly distribute to the beer on the top I mean its not like those flavors "rise". I couldnt seem to find any similar questions on this. Any people with experience please let me know if you got an even distribution of flavors. It just seems like the beer at the bottom will become extremely oaky/bourbony while it may not be very prevalent in the beer at the top.
thanks

This might be the case, but you'll be racking/siphoning out of the fermenter into a bottling bucket or keg, no? Don't worry about it.