I am curious as to which woods are the best for aging your likker. I know we all use the oak's but are there better woods like cherry or maybe a lightly toasted maple that might be better? I've seen some Bourbons in the likker stores as of late that are maple aged so maybe thats the newest trend. If anybody has used something special let us all learn from it. Please chime in with ideas and knowledge or what worked and what did'nt.......and explain what you discovered and why. Thanks to all who particapate.