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Chapelure
Chapelure
Chapelure
Chapelure
Bousinage line

Chapelure

Chapelure is crushed to a fraction of 2 to 6 mm oak chips, obtained from planks toasted using the Bousinage technology. To retain the full aroma Chapelure is packed immediately after crushing in cling film.

Chapelure saturates very quickly the drink with oak aromas. In a few days a certain result is felt.

It is best to add Chapelure to strong, light and dark beers, as the high alcohol content contributes to the increased extraction of flavor and taste from the beer. When aging alcoholic beverages, the use of Chapelure significantly accelerates the maturation of beverages.

Chapelure is produced only from high-quality raw materials after atmospheric drying for at least 24 months in the open air. Chapelure does not require additional chemical treatment and are ready for direct introduction into the drink.

 

Toasting and addition time

  • Beer and cider Beer and cider
  • White wine White wine
  • Rosé wine Rosé wine
  • Red wine Red wine
  • Spirits Spirits
  • Légère (L)
  • Moyenne (M)
  • Moyenne Plus (M+)
  • Forte (F)
Toasting and addition time
  • Beer and cider
  • White wine
  • Rosé wine
  • Red wine
  • Spirits

Use depending on the drink

Use depending on the drink Choose a drink to see instructions and recommendations for use
Wine
Wine

At vinification Chapelure enhances the aromatic potential, reduces herbaceous tones, gives complexity of taste and aroma. When aged, it quickly saturates the wine with oak notes. Provides volume, complexity of taste. Universal for fermentation and aging in any inert containers with food tolerance.

Cognac
Cognac

When aged, Chapelure saturates the cognac with oak aromas, according to the degree of toasting from light notes of vanilla and dried fruits to saturated smoky notes, softening and rounding its taste, imitating a balanced aging in barrels. The color of cognac changes from light golden to dark amber without the addition of caramel color. Universal for aging in any inert containers with food tolerance.

Brandy
Brandy

When aged, Chapelure saturates the brandy with oak aromas, according to the degree of toasting from light notes of vanilla and dried fruits to saturated smoky notes, softening and rounding its taste, imitating a balanced aging in barrels. The color of brandy changes from light golden to dark amber without the addition of caramel color. Universal for aging in any inert containers with food tolerance.

Whiskey
Whiskey

When aged, Chapelure saturates the whiskey with oak aromas, according to the degree of toasting from light notes of vanilla and dried fruits to saturated smoky notes, softening and rounding its taste, imitating a balanced aging in barrels. After a short soaking in sherry, brandy or other beverage, Chapelure will complexly enrich the taste and aroma of whiskey. The color of whiskey changes from light golden to dark amber without the addition of caramel color. Universal for aging in any inert containers with food tolerance.

Tequila
Tequila

Suits best for short-term aging varieties “Gold” or “Reposado”. Chapelure helps to reduce earthy-sour notes, saturates with oak notes and changes color of drink, depending on toasting level. Universal for aging in any inert containers with food tolerance.

Gin
Gin

Chapelure reduces the rough herbaceous notes and reveals notes of citrus, almonds and other ingredients, depending on the recipe against the background of the dominant juniper. Saturates gin with oak aromas and makes the taste more voluminous in a short time. The color of the gin will also change, depending on the degree of toasting. Universal for aging in any inert containers with food tolerance.

Rum
Rum

When aged with Chapelure, the rum becomes harmonious, soft and balanced. Notes of fruit, nuts, caramel, honey, as well as shades of spices and citrus appear in its bouquet due to the interaction with toasted wood. Depending on the age and degree of toasting of wood, the color changes from golden to dark amber. Universal for aging in any inert containers with food tolerance.

Distillates
Distillates

The aging with Chapelure in a short time softens, gives the distillate roundness and makes its bouquet more saturated. Pre-soaked Chapelure in different drinks, you can experiment and get the original distillates, with a rich taste and aroma. Depending on the aging period and the degree of toasting of the wood, the color of the distillate varies from golden to dark amber. Universal for aging in any inert containers with food tolerance.

Beer
Beer

Chapelure is used during the brewing stage to stabilize the color and structure of the beer. Pre-soaking Chapelure in different drinks, you can experiment at the stage of aging and get original beer recipes, with bright shades of taste and aroma. Best for strong beers.

Cider
Cider

While aging cider with Chapelure, phenolic substances are oxidized and precipitated, which makes the cider soft to the taste, the tart and bitter taste of coarse tannins disappears. Cider acquires a wine aroma without losing the taste of the main fruit. After a short soaking in calvados or other distillate, Chapelure will complexly refine the taste and aroma of cider. Universal for aging in any inert containers with food tolerance without the risk of contamination and peroxidation.

Intensity of taste and dosage

Intensity of taste and dosage

Aromatic profile

Organoleptics vary depending on the degree of toasting

  • Light toast L
  • Medium toast M
  • Medium Plus toast M+
  • Heavy toast F

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