Addition(s) to Scottish Strong Ale

GoodTruble

This past weekend, I brewed my annual wee heavy that I turn into a smoked pumpkin ale for Halloween. But using my new(ish) partigyle approach, I also brewed a second, lighter (but still 8%) Scottish Strong Ale.
I think the Strong Ale will be really good just as it is, but I keep thinking if I should/could add something during fermentation to further distinguish it from the Wee Heavy. I think the Wee Heavy (which is much darker and stronger and will have pumpkin, spices, and whiskey added to it) will already be different "enough", but I usually make much more different beers while doing the partigyle (to keep more diversity on tap later).
So in theory, what can be added to a Scottish Strong Ale? I've considered some reduced brown sugar or maybe caramel, and considered some kind if nut like pecans or chestnuts....
Any thoughts?

Kickass

Soak some oak cubes in sherry or port wine then age on that until desired flavor. It’s one of my favorites.

GoodTruble

Thanks! I have some oak spirals I randomly picked up at LHBS a few months ago. Maybe it's time to put one to use.

DBhomebrew

Easy does it on the oak. The right amount is in the background and delicious. Too much is like chewing on a block of wood.
I have some year old Traquair House approximation fermented on ~1/3oz per gallon med Hungarian cubes. Too much. I'm about to brew it again with 1/8oz /gal.

DBhomebrew

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Double post

hottpeper13

Dark cherries, along with some bourbon soaked oak. I have a 5 gal barrel that's on it's 6-7 batch so less oakyness each time ,or more time each time.