I'm all for experimentation. Just not sure American whiskey belongs in an English-style beverage. Scotch, maybe? (I hope this will be received in the intended playful spirit.)
Of course, Scotch would be more suitable if you want to keep it more "genuine" British.
Here are the 3 (!) English Barleywines in our recipe database:
https://www.homebrewtalk.com/forums/homebrew-ale-recipes.62/?prefix_id=135
It won't hurt to cross reference with some of the (9) American Barleywine recipes, for ideas and techniques:
https://www.homebrewtalk.com/forums/homebrew-ale-recipes.62/?prefix_id=27
Coincidentally I made some Barleywine strength wort 2 days ago, by accident...
I was preparing extra strength "stock"
starter wort to be frozen, then diluted before use. I aimed for 1.086. Only using 1st and second runnings to be concentrated, then frozen:
14.3# American Pilsner malt (Rahr).
4.5 gallons strike water
2 gallons first (batch) sparge
2 gallons 2nd sparge.
Everything went to plan, until about 90 minutes into the slow simmer/boil, when I took a refractometer reading... where the heck is the line???
Oh, there it is, in the very top: 1.116!
This was perfect actually, needing fewer containers for storage.
The 3rd runnings were close to (regular) starter wort strength already, 1.033. Only needed a 1/2 hour slow simmer and after chilling, ready to be used as starters, which I did.