Huh, I had not heard about this, but I guess it's just a way to char the barrels more evenly than the typical flame technique. As you probably know the charring treats the surface in a way that increases the flavor input from the barrel to the liquid (which is the main source of flavor beyond 'heat'). Varying degrees of char give different effects -- more or less smokiness, or vanilla, or whatever. The IR light may do the same thing, or may open up new possibilities, who knows. Gonna check this out, thanks!