If you're claiming that 60% of the flavour in a malt comes from the wood, then stop what you're doing and go and learn how to make a flavoursome distillate!
A case in point is this tasty dram. If you were to offer it to a hundred people, whisky fans and non whisky drinkers alike, I doubt you'd even get one person calling it woody, or oaky, or spicy, or bourbon-like. In this case, "The Peat Makes the Whisky".
It's a classic Caol Ila, salty-sweet, coastal, iodic, peaty. Is there any discernable oak influence? Pfft.
