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Oak chips have large surface area compared to staves or barrels. This means a faster extraction of colour and flavour when compared to staves or barrels. As with most oak products these chips will produce a small amount of sediment and/or tiny chip fragments. To stop these ending up in your final product we recommend filtering through unbleached coffee filters prior to drinking. If oaking beer racking the clear liquid sitting on the oak ensures no sawdust and oak particulate makes its way into the final product.

Pure Distilling Rum Chips are made from original rum barrels. The perfect way to add rich rum, burnt sugar and molasses flavour to your spirits. These chips will also increase the colour of your spirits, as well as add smoothness. To get the best flavour, it's recommended to use the chips in combination with an essence.

These oak chips can be used multiple times. If using the same oak multiple times ensure to allow adequate time on subsequent soakings for adequate flavour development. Use new chips for each soaking for optimal results.


Spirits - Quick Ageing - Full Flavour, Less Smoothness: Soak 20g of chips per litre of 40-  50% ABV for 10-14 days or until adequate colour and flavour is achieved. Avoid Soaking with this higher dosage for too long as it can lead to an 'overoaked' flavour.
Spirits - Slow Ageing - Full Flavour, More Smoothness : Soak 7g of chips per litre of 40 - 50% ABV for 3-4 weeks or until adequate colour and flavour is achieved. Longer soaking times can be utilised with this dosage without adding too much oak flavour while still adding more smoothness.

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