Essencia Bourbon Barrel Chips are made from wet, freshly-emptied, bourbon-soaked American White Oak bourbon barrels.  The carefully selected barrels have been aging bourbon for 4-10 years in Kentucky, USA. They are excellent for fast-aging spirit.

Soak 10-25g per litre of 40% ABV spirit for 10 days.

Essencia Bourbon Barrel Chunks are made from wet, freshly-emptied, bourbon-soaked American White Oak bourbon barrels (not dry barrels like cheaper staves and chips). 

The carefully selected barrels have been aging bourbon for 4-10 years in Kentucky, USA.  The unique chunking process ensures each chunk captures the charred inside of the barreland gently opens up the bourbon-soaked oak.  Each litre of spirit is in contact with a huge surface-area of barrel to enable aging in only seven days.  Unlike dry ‘staves’ or ‘chips’, Essencia Bourbon Barrel Chunks will create genuine bourbon without the need for other flavouring.  

Essencia Bourbon Barrel Chunks can be used in different ways depending on your beverage and taste. Basically it comes down to the original spirit flavour, versus oaking.

 - The more Chunks you use per measure of neutral spirit (or vodka), the more original flavour imparted in a shorter time.

 - The longer the Chunks are in contact with the spirit, the more oak is imparted.

SUGGESTIONS FOR USE

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

Soak in 2 Litres of Spirit for 10 days.

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.

Smell the difference. Essencia Single Malt Whisky Barrel Chunks are made from wet, freshly emptied single malt whisky barrels that have aged premium spirit for 4–10 years.

These chunks offer exceptional quality compared to cheaper dry staves or chips, with careful processing that retains the charred interior to enhance flavour infusion and provide substantial surface area for rapid, genuine aging.

Simply soak up to 2L of 40% ABV spirit for 10 days to achieve authentic barrel-aged character. Unlike dry alternatives, Essencia Barrel Chunks impart the rich, complex single malt whisky flavour that transforms your spirit with the depth of years of maturation.

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.

These raw, untoasted chips are made from American white oak and deliver the wood’s natural character: bold coconut-like notes and a distinctive dill-herbaceous lift driven by oak lactones.

In their raw state they contain no free vanillin, so sweet vanilla is absent unless the chips are later toasted. The chips also carry a high load of water-soluble ellagitannins that can contribute firm structure, but their rapid extraction demands careful management to prevent harsh, drying astringency. A pre-boiling step is essential to temper the most aggressive tannins and allow the clean coconut and dill profile to shine.

For distillers, this provides a structured base that can later be built upon through the use of toasted oak if desired. The chips also add coconut depth and a firm tannic backbone to full-bodied red wines, dark strong beers, dry ciders, and traditional meads.

User Guide

• Important: Raw oak tannins are harsh if used untreated. Always boil the chips in water for 10 minutes and discard the water before use. This step removes the most astringent water-soluble compounds while preserving the characteristic coconut and dill.

• Spirits: Use 10–15 g per litre of spirit, post-boil. Age for 2–6 weeks, tasting every 3–4 days. If vanilla sweetness is desired, remove the chips after initial aging, dry them, and toast them in the oven at 180°C for 15 minutes before returning them to the spirit.

• Beer: Add 2–3 g per litre during secondary fermentation, boiled. Coconut and dill notes come forward quickly; taste after 5 days.

• Wine: Add 1–2 g per litre during bulk ageing, boiled. Short contact times (1–2 weeks) are typical to avoid over-extraction.

• Cider & Mead: Use 1–2 g per litre after primary fermentation, boiled. Adds structure and a coconut undertone; monitor closely to avoid astringency.

• Single use only. Store in a cool, dry place.

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. 

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.

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.

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.

Produced from French oak, these raw, un-toasted chips offer a tight-grained wood with a refined spicy-cedar aromatic profile. The signature notes come from natural eugenol and cedrol, delivering clove, subtle cedar, and a distinctive dry spice, while sweet vanilla is completely absent in this raw state.

The chips also contain a substantial amount of ellagitannins—highly water-soluble compounds that provide a firm, silky mouthfeel and structure when carefully controlled.

A pre-boiling step is mandatory to remove the harshest tannin fraction and allow the elegant spice and cedar to come forward without gripping astringency.

For distillers, this chip supplies a sophisticated framework for building brandies, single malt–style spirits, and other refined liquors. It is equally suited to adding a polished, spicy tannin structure to Belgian-style ales, dry traditional meads, cyser, and age-worthy wines when used with precision.

User Guide

• Important: Untoasted French oak is high in harsh, water-soluble tannins. Boil the chips for 10 minutes and discard the water. This strips the most aggressive astringent compounds while preserving the clove and cedar character.

• Spirits: Start at 10 g per litre, post-boil. Taste every 2–3 days; typical contact time is 2–4 weeks. Do not exceed 25 g/L. To later introduce vanilla, remove, dry, and toast the chips at 180°C for 15 minutes before returning them to the spirit.

• Beer: Add 2–3 g per litre in secondary, boiled. The spicy, clove-like notes are delicate but can quickly dominate; check after 5 days.

• Wine: Use 1–2 g per litre during bulk ageing, boiled. The tannins integrate rapidly; sample every 2–3 days.

• Cider & Mead: Use 1–2 g per litre after primary, boiled. A light hand adds spicy structure without overwhelming fruit or honey.

• Single use. Store in a dry, odour-free container.

Red Gum Port – Limited Batch Barrel Chunks

There’s a quiet corner of Western Australia where a handful of port barrels are built not from imported oak, but from local red gum — a timber as Australian as the dry earth itself. These casks are rare, used sparingly, and almost never released to the open market. When a tiny allocation becomes available, we grab it. This is one of those moments.

Our Red Gum Port chunks come from that fleeting supply. Once filled with fortified Australian port and left to rest through scorching summers and cool winters, the timber is now cut into home-brew-friendly pieces — ready to hand over every whisper of its past life.

The Scent of the Bush in a Glass

Red gum doesn’t taste or smell like traditional oak. It brings something older, softer, and deeply rooted. From the moment you open the bag, you’ll catch it: a mix of dark fruit leather, sun-baked earth, and a faint prickle of woodsmoke. In spirit, the chunks slowly unravel layers of:

• Jammy dark fruits — think dried muscatels, overripe figs, and black cherry compote, gifted by the port-soaked grain.

• Burnt toffee and brown sugar crust — a rounded sweetness that cushions the edges of young spirit without masking it.

• A breath of native spice — less European baking spice, more like lemon myrtle, wattleseed coffee, and a distant hum of pepper leaf.

• Low, ancient earth — the unmistakable scent of red dirt after light rain; a savoury, grounding note that anchors everything else.

• Colour like an outback sunset — deep garnet, mahogany, and flashes of tawny amber develop quickly, turning heads before the first sip.

Where It Belongs

While these chunks play nicely with many spirits, two paths really let them shine:

• Whiskies — the robust, cereal-forward character marries effortlessly with the dried-fruit sweetness and earthy depth.

• Clean neutral spirit — here the wood takes centre stage, transforming a blank canvas into a complex digestif reminiscent of a fine old tawny.

Don’t be afraid to drop a chunk into a dark rum or a home-brewed strong ale either. Small additions can spark remarkable results.

Guiding the Extraction

Forget rigid rules. Think of this as a rhythm:

1. Start gentle. Place roughly 100 grams of chunks per litre of spirit into a clean glass vessel. You can always add more later, but you can’t take the flavour back out.

2. Visit often. Beginning around day three, pour yourself the smallest taste every day or two. Swirl, sniff, sip. Notice how the sharp edges soften and new notes emerge — sometimes a sudden wave of chocolate and prune, other times a quiet leathery calm.

3. Listen to your liquid. There is no “correct” age here. One batch might hit perfection at 10 days, another at three weeks. The moment it feels round, expressive, and complete to you — stop. Strain or remove the wood.

4. Rest and enjoy. Let the naked spirit rest for a few days to settle, then bottle. Pour with pride.

A Fleeting Offering

Because these barrels aren’t made by the thousands, our stock of Red Gum Port chunks turns over fast and rarely repeats exactly. Each pack is a snapshot of a specific cask, a specific season, a disappearing craft.

When they’re listed, they’re live. When they’re gone, they’re memory. Don’t let this one become a story you almost tasted.

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.

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. 

These American oak chips have undergone a controlled toasting that fundamentally changes their chemical profile. Toasting reduces the wood’s harsh ellagitannin content to a smooth, approachable level while degrading lignin to liberate free vanillin—the compound behind the classic sweet vanilla aroma.

At the same time, natural wood sugars caramelise, adding layers of toffee, toasted marshmallow, and a wisp of gentle smokiness. The result is a chip that delivers a warm, sweet, and rounded oak character with prominent vanilla, coconut, and dessert-like notes, requiring no pre-treatment.

Ideal for creating bourbon-style whiskeys, aged rums, and oaked ales, these toasted chips also bring a mellow, comforting vanilla dimension to Chardonnay, robust cider, and spiced mead.

User Guide

• Toasting eliminates the need for pre-boiling. The chips are ready to use directly.

• Spirits: Add 10–30 g per litre of spirit. Age for 2–8 weeks, sampling weekly to capture the optimal balance of vanilla and sweetness.

• Beer: Use 2–5 g per litre in secondary fermentation. A brief rinse with boiling water is sufficient for sanitising.

• Wine: Add 1–3 g per litre during bulk ageing. Vanilla and caramel emerge quickly; begin tasting after 5 days.

• Cider & Mead: Use 1–3 g per litre after primary fermentation. The toasted marshmallow and vanilla notes pair beautifully with apple and honey.

• Single use. Store cool and dry.

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

The 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.

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. 

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. 

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

Transform your homemade spirit into a rich, Caribbean-style rum with Spirits Unlimited Plantation Rum Chips.

Simply add 10–15g per litre of spirit, leave for at least 10 days, then strain and finish with Pure Distilling Rum Essence for authentic tropical flavour.

Craft a classic Malt Whisky in the style of the Scottish Highlands with Southerner Malt Whisky Chips.

Add 10–15g per litre of spirit, allow to mature for at least 10 days, then strain and enhance with Pure Distilling Whisky Essence for a smooth, authentic finish. From the makers of quality home brew ingredients.

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. 

Use 1 spiral per 1 L of beer, spirit or cider and leave for 
1 to 2 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.

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. 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.