Pure Distilling Toasted American Chips 100g

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.