I always wondered why they go to all the trouble of building oak barrels and scorching the insides. Why not just scorch a few pieces of oak and chuck
'em in the bottle. My best guess is that the barrel makers have a strong union.
Good question. Barrel making is indeed an art, and the few places who still produce, do so with pride and tradition.
Having said that.......
I make wine at home, and do just that with my primary fermentation. It works amazing well, and if the truth ever got out, I bet a lot of quality, mid-range wineries do just that also. Not a big whiskey drinker, so won't comment on their practices. (I am big, but only occasionally drink whiskey