Pure Distilling Toasted French Chips 100g

Through a precise toasting process, these French oak chips are transformed from a firm, tannic wood into a smooth, richly aromatic ingredient.

T he heat treatment degrades the high natural ellagitannin load, eliminating astringent harshness, while liberating vanillin and creating roasted, sweet spice compounds. The result is a layered bouquet of sweet baking spice, clove, roasted nuts, and a touch of smoke, with a subtle cedar backdrop.

The chips require no pre-boiling and deliver an immediately polished, refined oak character. They are excellent for adding sophisticated depth to brandy, rum, and single malt spirits, and for lending a true barrel-aged elegance to Saison-style beers, Chardonnay, cyser, and semi-sweet meads.

User Guide

Toasted French oak is ready to use straight from the pack. No boiling is required.

Spirits : Add 10–30 g per litre directly. Age for 2–8 weeks, tasting weekly. The spice and nutty layers develop smoothly without astringency.

Beer : Use 2–5 g per litre in secondary. A short rinse in boiling water or a dip in neutral spirit suffices for sanitising.

Wine : Add 1–3 g per litre during bulk ageing. The sweet spice and vanilla-like notes integrate elegantly into both white and red wines; taste weekly.

Cider & Mead : Use 1–3 g per litre after primary fermentation. The roasted nut and spice character complements honey and apple without overpowering them.

Single use. Keep in a cool, dry place.