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I have some toasted oak chips being shipped to me for a batch of bitters I'd like to oak age. The volume is too small to make a barrel purchase, so I am going the chip route. Just curious what weight/volume oak chips should I use? Anything else I need to know about the technique?
David wrote: "Ok whoah there! Call me ignorant but does a spirit of over 40 ABV oxidise? I was always under the believe that it doesnt." Sure it does. Sulfur compounds in any liquid are prone to oxidation, assuming that air and/or oxygen can be dissolved in it. In my work as a biochemist, I...
Dear All, so after the Dry Shaking post I thought I would initiate another discussion. To taste your cocktails or not to? (I guess this is slightly more professional but in which case consider it from the bartender's point of view as well as your own) I launched the Tanqueray Guild in London last...