This looks interesting, I would use relative small amounts of oak if at all. Meads like honey have a complex mixture of flavor, spices and aroma that come out very strong with enough ageing. Adding oak will just over power that and turn it into bourben.
I have made some batches of mead made from Kiawe / Mesquite honey that tasted like liquid smoke for two years. Now it taste fantastic with enough ageing.
I think your headed in that direction, and may reach the wrong conclusions on mead.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.