Pure Distilling French Oak Chips 100g

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.