Pure Distilling American Oak Chips 500g

Untoasted American oak for infusing an oak flavour into beer, wine and spirits.

American Oak chips have large surface area compared to staves or barrels. This means a faster extraction of colour and flavour when compared to staves or barrels. As with most oak products these chips will produce a small amount of sediment and/or tiny chip fragments. To stop these ending up in your final product we recommend filtering through unbleached coffee filters prior to drinking. If oaking beer or wine wine racking the clear liquid sitting on the oak ensures no sawdust and oak particulate makes its way into the final product.

Untoasted oak adds tannins and provides a general 'woody flavour to the liquid it is soaked in. The untoasted American oak will add 'greener' wood flavours and more of a fresh wood character than heavier toast levels. Untoasted American Oak also contributes a light golden colour to the liquid its soaked on.

These oak chips can be used multiple times. If using the same oak multiple times ensure to allow adequate time on subsequent soakings for adequate flavour development. Use new chips for each soaking for optimal results.

Maturation protocols:

Spirits - Quick Ageing - Full Flavour, Less Smoothness: Soak 20g of chips per litre of 40-  50% ABV for 10-14 days or until adequate colour and flavour is achieved. Avoid Soaking with this higher dosage for too long as it can lead to an 'overoaked' flavour.
Spirits - Slow Ageing - Full Flavour, More Smoothness : Soak 7g of chips per litre of 40 - 50% ABV for 3-4 weeks or until adequate colour and flavour is achieved. Longer soaking times can be utilised with this dosage without adding too much oak flavour while still adding more smoothness.
Wine and Beer: Soak 3g per litre of wine or beer. Allow the chips to soak for 24 hours then taste periodically until the desired flavour is achieved.