Oak chips – tiny particles of wood that, when added to alcohol, impart a unique taste and aroma. The finest whiskies or bourbons are those aged for a long time in oak barrels. When preparing homemade spirits, you can achieve a similar effect much more cheaply and quickly by using oak chips.

 

  • For whisky, bourbon, brandy, oak‑infused vodka – natural oak chips will perfectly enrich the aroma of homemade spirits, especially those in the style of classic whisky or vodkas with an oaky note.
  • Impart aroma and flavor – heavily toasted oak chips quickly enrich alcohol with valuable tannins and desirable aromas, highlighting the character of the drink. 
  • Give drinks a deep, dark‑amber color – heavily toasted chips give the prepared alcohol a beautiful dark color.
  • Natural product – these chips are made from a prized American oak variety.
  • Easy to use – simply add the chips directly during fermentation or to the finished spirit.

 

Using high‑quality oak chips is the best alternative to oak barrels. Thanks to the chips, you will impart both a noble aroma and color to your spirits. This is a much simpler and cheaper method of aging than traditional maturation in barrels. Your whisky or oak‑infused vodka will evoke the classics and provide an excellent tasting experience.

 

Characteristics:

Raw material: American oak

Type: heavily toasted

Dosage: 2–6 g/1 L


 

Directions for use:

Add oak chips to the selected spirit at a rate of 2–6 g per 1 L of alcohol for a period of 3–6 weeks. It is worth determining the exact contact time individually, based on tasting. 

When the aroma intensity in the drink is to your liking, remove the oak chips and enjoy the refined flavor.

You can also first soak the oak chips in 70% alcohol, leave for extraction for a few days, and then dose the resulting essence into the chosen drink as desired.

 

Tip: Using a lower dose and a longer maceration time will give greater depth of flavor and aroma. The spirit will reach the deeper structures of the wood, resulting in a richer taste experience than that obtained with a shorter maceration.

 

Net weight: 500 g