Pure Distilling Toasted American Oak Chips 100g

Toasted American oak for infusing an aged whisky flavour with notes of vanilla and caramel.

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.

Medium toast American oak chips produce a more intense oak flavour including hints of vanilla and caramel than untoasted chips. Toasted American oak can be added to neutral spirit for a rounded oak finish or craft distilled whisky for a traditional aged whisky character. Toasted American Oak also provides an 'oak sweetness' that compliments most dark spirits and dark beers.

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.