Carpathian oak chips, large fraction, heavy toast (100 g)

USAGE TIPS: Adding oak chips to your distillates will bring a variety of flavors and complexity. The chips come from two botanical species of oak, Quercus robur and Quercus petraea, over 100 years old, grown in ecologically clean regions of Ukraine. They are used to intensify the maturation process of young spirits, white and red wines. They impart subtle notes of vanilla, fruit, and flowers. DOSAGE: From 8 to 10 g per 1 liter of wine, beer, cider, or distillate. Maturation time: 3 to 6 months. It is recommended to add to wine or beer after fermentation. Important: To achieve the optimal organoleptic result, it is strongly recommended to taste the drink starting from day 5 of maceration, in order to determine the level of tannin saturation and achieve the desired result.