Description

5 Scotch Whisky Barrel Chunks

Oak chunks cut from freshly emptied Scotch whisky barrels to release the flavour of Scotland’s finest malts into your beers and spirits.

Directions

For beer: Ideally cover 1-2 chunks with whisky and leave for 24 hours to pre-sterilise. Then remove and add the chunks to the beer towards the end of fermentation, and leave for a minimum of 5 days (alternatively soak in boiling water for 2-3 minutes to surface sterilise the chunks).  More chunks can be added for a stronger flavour.

For spirits: Add 1 chunk per litre bottle of your own whisky and leave for a minimum of 7 days. A stronger flavour can be achieved by adding more chunks and/or soaking in whisky for a longer period.