Well it's a good idea, but remember, the silly cooperage laws that exist in the US that helped spur the bourbon-barrel-beer movement don't exist here. AFAIK distilleries reuse their barrels until they either have them re-coopered or throw them out. I have a friend who owns a wine export company and could mention it to him to see what might be possible, but the concern is that it'll be rather difficult. Of course, I could just have my own barrels toasted and fill them with, hrm, 'locally sourced' bourbon and go that way, but it seems to be much more expensive. Plus licenses for distilling are just as difficult to get here as they are in the US, AFAIK. Anyway.