If you try either the sherry or port cask scotches (both more historical products than the bourbon barrel types), you will get a sweeter product than the bourbon barreled scotches. In addition, the port types will have a ruby/winey tint to them. Of the 3 I prefer the sherry, as it adds a nice edge to the scotch without tasting like someone spilled a little port in your whisky.

Then there are experiments in wine barrel aging of scotch. Best to stay away, sort of the equivalent of a Whisky MaiTai to my tastebuds.

A Tokay casked one though?!? That might be sickening. If you finished it, you are my drinking hero.