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Oak alternatives are a fast, flexible, and cost-effective way to introduce oak character into wine, beer, or spirits. Available in different shapes and toast levels, they allow precise control over flavor intensity and integration—whether you need a subtle lift or bold oak impact.
Toasting Styles by Brand:
Stavin uses traditional fire toasting, with oak heated over an open flame just like a barrel stave. This method creates more flavor compounds and more complexity in each cube, dominoe, etc.
OCI and Winestix use convection toasting, applying hot air in a controlled environment. This produces a more consistent more reproducible profile with more narrow flavor bands.
How to Use Them:
Chips → Fastest extraction, great for bench trials or short contact.
Dominoes & Cubes → Slower, steadier extraction, ideal for extended contact time and rounder integration.
