Infusion spirals provide simple and fast extraction of oak aroma and flavour at a fraction of the price of a barrel. They are also really easy to add to bottles or a carboy and remove afterwards, there is no need to filter out chips. 

These can be used in spirits, wine, beer and cider. 
Wine: Use 1 spiral per 11 to 23 L for 6 weeks or until desired flavour is achieved. 
Beer, spirits and cider: Use 1 spiral per 11 L for 3 - 6 weeks or until desired flavour is achieved.

Infusion spirals provide simple and fast extraction of oak aroma and flavour at a fraction of the price of a barrel. They are also really easy to add to bottles or a carboy and remove afterwards, there is no need to filter out chips. 

These can be used in spirits, wine, beer and cider. 
Wine: Use 1 spiral per 11 to 23 L for 6 weeks or until desired flavour is achieved. 
Beer, spirits and cider: Use 1 spiral per 11 L for 3 - 6 weeks or until desired flavour is achieved.

Infusion spirals provide simple and fast extraction of oak aroma and flavour at a fraction of the price of a barrel. They are also really easy to add to bottles or a carboy and remove afterwards, there is no need to filter out chips. These can used in spirits, wine, beer and cider. 

Wine: Use 1 spiral per 11 to 23 L for 6 weeks or until desired flavour is achieved.

Beer, spirits and cider: Use 1 spiral per 11 L for 3 - 6 weeks or until desired flavour is achieved.

Freshly chipped from Jack Daniels barrels imparting an obvious Jack Daniels flavour within two weeks.

Made from Jim Beam Barrels.

Use 10-15gm per litre of spirit and leave in the spirit for at least 10 days.

Packaged in Auckland NZ

Using only the barrel stave component from quality distilleries' genuine bourbon barrels which consist of deeply charred 100% American oak, these oak chips impart a complex oak flavour profile to produce the ultimate bourbon experience.

Infusion spirals provide simple and fast extraction of oak aroma and flavour at a fraction of the price of a barrel. They are also really easy to add to bottles or a carboy and remove afterwards, there is no need to filter out chips. 

Use 1 spiral per 1 L of beer, spirit or cider and leave for 
1 to 2 weeks, or until desired flavour is achieved.

For those who want to make the best bourbon possible.  Made from a blend of fresh barrels from the Jim Beam, Jack Daniel’s and Wild Turkey distilleries.  Essencia Bourbon Chunks are made using a unique process that opens the grain of the White American Oak barrels to expose your spirit to more of the bourbon-soaked oak and charcoal from the inside of the barrel.

Suggestions for use

First Soaking

Add 2.5L of alcohol per 500g of essenecia Barrel Chunks. Cover and soak for approximately 7 days. Drain the liquid from the Chunks and then filter. 

Character: Flavour - High, Colour - Dark, Oak - Low

Use for: Drinking or blending.

Second Soaking

Add a further 2.3L of alcohol per 500g to the used essencia Barrel Chunks. Cover and soak for approximately 19 days. Drain and filter.

Character: Flavour - Medium, Colour - Medium, Oak - Medium

Use for: Drinking or blending.

Third Soaking

Add a further 2.3L of alcohol per 500g to the used essencia Barrel Chunks. Cover and soak for 5 - 6 weeks. Drain and filter.

Character: Flavour - Low, Colour - Low, Oak - Heavy

Use for: Blending, or add 1 x bottle of essencia spirit flavouring for drinking.

Sourced from American oak barrels that have held genuine bourbon, these bourbon barrel chunks will produce top quality bourbon.

Directions for Use

Soak 100g per litre of spirit as a general guide and adjust to your personal taste.

1. First Soaking: add 2.5 litres of spirit to 500g of Pure Distilling Bourbon Chunks and leave to soak for 6 - 8 days. Drain the spirit from the chunks and filter though a paper filter to remove any particles.
2. Second Soaking: add a further 2.3 litres of spirit and soak for 10 - 24 days depending on taste. Drain and filter as per first soaking.
3. Third Soaking: add a further 2.3 litres of spirit and soak for 5 - 6 weeks depending on taste. Drain and filter as per first soaking. This third soaking can be improved by adding a Kentucky Bourbon Flavouring. 

Sourced from Sherry barrels that will age premium Tasmanian Whisky. These whisky barrel chunks will produce top quality bourbon. Batch lots will contribute to product variation.

Directions for Use

Soak 100g per litre of spirit as a general guide and adjust to your personal taste.

1. First Soaking: add 2.5 litres of spirit to 500g of Pure Distilling Bourbon Chunks and leave to soak for 6 - 8 days. Drain the spirit from the chunks and filter though a paper filter to remove any particles.
2. Second Soaking: add a further 2.3 litres of spirit and soak for 10 - 24 days depending on taste. Drain and filter as per first soaking.
3. Third Soaking: add a further 2.3 litres of spirit and soak for 5 - 6 weeks depending on taste. Drain and filter as per first soaking. This third soaking can be improved by adding a Kentucky Bourbon Flavouring. 

Sourced from Tasmanian Whisky Barrels, these whisky barrel chunks will produce top quality bourbon. Batch lots will contribute to product variation.

Directions for Use

Soak 100g per litre of spirit as a general guide and adjust to your personal taste.

1. First Soaking: add 2.5 litres of spirit to 500g of Pure Distilling Bourbon Chunks and leave to soak for 6 - 8 days. Drain the spirit from the chunks and filter though a paper filter to remove any particles.
2. Second Soaking: add a further 2.3 litres of spirit and soak for 10 - 24 days depending on taste. Drain and filter as per first soaking.
3. Third Soaking: add a further 2.3 litres of spirit and soak for 5 - 6 weeks depending on taste. Drain and filter as per first soaking. This third soaking can be improved by adding a Kentucky Bourbon Flavouring. 

Smell the difference. Essencia Single Malt Whisky Barrel Chunks are made from wet, freshly-emptied single malt Pokeno Whisky Origin whisky barrels, enabling you to produce whisky in just 7 days. Chunked down from whisky-soaked oak barrels that have aged whisky for 4-10 years, these chunks offer exceptional quality compared to cheaper dry staves or chips. The careful processing retains the charred interior of the barrels, enhancing the oak’s flavour infusion and providing a substantial surface area for your spirit. This ensures rapid and genuine aging. Unlike dry alternatives, Essencia Barrel Chunks impart a rich, authentic single malt whisky flavour without the need for additional flavouring.

Essencia Barrel Chunks can be used to rapidly barrel-age neutral spirit, vodka, pot-distilled bourbon, whiskey, rum or even beer.  We recommend a process of soaking, draining and filtering.  You can test along the way, or blend different batches to your own taste.

1.     SOAKING

First Soaking:

Add 2.5 litres of alcohol per 500g of Essencia Barrel Chunks.

Cover and soak for up to 7 days. Test daily after 4 days.  Drain and Filter as below.

Character: Flavour - High, Colour - Dark, Oak - Low.

Use for: Drinking or blending

Second Soaking:

Add a further 2.3 litres of alcohol per 500g to the used Essencia Barrel Chunks. Cover and soak for up to 19 days. Test daily after 10 days.  Drain and Filter as below.

Character: Flavour - Medium, Colour - Medium, Oak - Medium.

Use for: Drinking or blending

Third Soaking:

Add a further 2.3 litres of alcohol per 500g to the used Essencia Bourbon Barrel Chunks. Cover and soak for 5 - 6 weeks. 

Character: Flavour - Low, Colour - Light, Oak - Heavy.

Use for: Blending, or add 1 x 28ml Essencia Tennessee or Kentucky Bourbon Spirit Flavour for drinking.

2.     DRAINING

Putting the Chunks in a straining bag while soaking them makes the draining process easier. It also reduces the amount of sediment carried over to the filtering phase. A small - fine straining bag is ideal. After draining the Chunks, allow the sediment to settle for a few hours before filtering as this sediment clogs the filter and slows down the process a lot. Ideally the sediment is left until the end of filtering. 

3.     FILTERING

Use a coffee filter paper in a funnel, or 2 x cotton wool balls pushed down the neck of a large funnel. This process should take time. The product should only drip out of the filter.

TESTING

Because everyone's tastes are different, the soaking times stated above are suggestions only. To obtain the best results for you, it is suggested that you test your product regularly during the first two soakings. Trying not to disturb any sediment, use a syringe to draw off about 15ml (1 nip) each test and try it. You will notice a marked difference in the character of the product with each test.  

BLENDING

The Essencia Barrel Chunk process not only produces amazing results, it allows you to be the blender, just as they do at the distillery.  Once you have the product from the three soakings, all you need is a syringe, a glass, a notepad and some time, to blend your own personal favourites.

Sourced from barrels that have held Genuine Queensland Rum. These Rum barrel chunks will produce top quality Rum. Batch lots will contribute to product variation.

Directions for Use

Soak 100g per litre of spirit as a general guide and adjust to your personal taste.

1. First Soaking: add 2.5 litres of spirit to 500g of Pure Distilling Bourbon Chunks and leave to soak for 6 - 8 days. Drain the spirit from the chunks and filter though a paper filter to remove any particles.
2. Second Soaking: add a further 2.3 litres of spirit and soak for 10 - 24 days depending on taste. Drain and filter as per first soaking.
3. Third Soaking: add a further 2.3 litres of spirit and soak for 5 - 6 weeks depending on taste. Drain and filter as per first soaking. This third soaking can be improved by adding a Kentucky Bourbon Flavouring. 

Sourced from Port barrels that will age premium Tasmanian Whisky. These whisky barrel chunks will produce top quality bourbon. Batch lots will contribute to product variation.

Directions for Use

Soak 100g per litre of spirit as a general guide and adjust to your personal taste.

1. First Soaking: add 2.5 litres of spirit to 500g of Pure Distilling Bourbon Chunks and leave to soak for 6 - 8 days. Drain the spirit from the chunks and filter though a paper filter to remove any particles.
2. Second Soaking: add a further 2.3 litres of spirit and soak for 10 - 24 days depending on taste. Drain and filter as per first soaking.
3. Third Soaking: add a further 2.3 litres of spirit and soak for 5 - 6 weeks depending on taste. Drain and filter as per first soaking. This third soaking can be improved by adding a Kentucky Bourbon Flavouring. 

Replicate the renowned Lincoln County Process used in producing almost all Tennessee whiskeys prior to barrel ageing. This traditional method gently filters new-make spirit through a bed of sugar maple charcoal, removing volatile compounds and softening the spirit before maturation. The result is a smoother, mellower whiskey with enhanced caramel and vanilla notes once aged on oak.

Usage:

Steep 250 g of Pure Distilling Maple Charcoal with 5 L of Bourbon, Whiskey, or ~40% ABV neutral spirit for 4–6 days. After steeping, decant the filtered spirit to a small ageing barrel or transfer directly onto Pure Distilling Bourbon Chunks to continue developing depth, colour, and character.

Crafted from high-quality steam-activated coconut shell carbon, these 12×40 mesh chips offer exceptional surface area and low dust content for superior filtration performance. Designed with a broad range of pore sizes, they efficiently remove low to medium molecular weight organic compounds, delivering a cleaner, smoother spirit with reduced impurities and off-notes. A versatile all-rounder, ideal for polishing most distilled spirits before flavouring or ageing.

Usage:

Use 10–25 g per litre of diluted spirit. Always ensure the spirit is below 55% ABV before carbon treatment, as higher strengths can damage the carbon’s structure and reduce effectiveness. For best results, stir or circulate periodically during filtering to maximise contact time.

A premium all-purpose filtration carbon containing a broad range of pore sizes designed for the efficient removal of low to medium molecular weight organic compounds. These 1.0 mm steam-activated chips deliver outstanding absorption capacity with minimal dust content, making them ideal for improving clarity, aroma, and overall smoothness in any spirit. A direct replacement for those who previously used Alcotec Activated Carbon 1kg.

Usage:

Use 10–25 g per litre of diluted spirit. Always ensure the spirit is below 55% ABV before carbon treatment, as higher strengths can damage the carbon’s structure and reduce effectiveness. For optimal results, allow adequate contact time and stir or circulate occasionally during treatment.

Specially formulated thinner-diameter rods ideal for use in Z-filters and similar vertical filtration systems, where a lighter carbon structure is needed to remain evenly suspended during operation. These extruded and reformed carbon rods feature a highly uniform pore structure, engineered for precision removal of higher-grade volatile organic compounds (VOCs) that affect aroma and flavour. Perfect for polishing high-purity reflux spirits, delivering a clean, smooth finish ready for flavouring or ageing.

Usage:

Use 10–25 g per litre of diluted spirit. Always ensure the spirit is below 55% ABV before carbon treatment, as higher strengths can damage the carbon’s structure and reduce effectiveness. For best results, ensure steady flow and full contact within the filtration system.

Engineered with a thicker 1.5 mm diameter, these rods are ideal for packing filter tubes where a more stable, free-flowing carbon bed is required. The larger size prevents compaction and blockages, ensuring consistent filtration throughout the process. Each extruded and reformed carbon rod possesses a uniform pore structure, precisely designed to capture higher-grade volatile organic compounds (VOCs) that can influence aroma and taste. Perfect for refining high-quality reflux spirits, leaving them exceptionally clean, neutral, and ready for flavouring or maturation.

Usage:

Use 10–25 g per litre of diluted spirit. Always ensure the spirit is below 55% ABV before carbon treatment, as higher strengths can damage the carbon’s structure and reduce effectiveness. For best performance, maintain even packing and consistent flow through the filter column.