Nobody has done this before? I guess I'll have to be the first to try.
I was reading up a bit on the types of oak and it seems that the american oak will impart more of a bourbon flavor, which isn't necessarily what I'm going for. I'm thinking about using some french oak chips or spirals and charring them.
I've read that with whiskey and wines, they tend not to age when they are kept in metal or glass containers, so I would assume the same would hold true with meads. I've also read that something about the charred oak helps absorb some of the volitile oils and harsh alcohols that are present in a younger spirit. This is more of what I'm going for rather than a strong burbon cask flavor.