Oak & Cinnamon

Thermo-Infused Cold Wood Fumigation Chips

Oak trees mature with time and are worked with patience; character cannot be rushed.

Selected oak wood, aged in its natural environment for at least two years, is carefully processed into sawdust after its moisture content is reduced to 1%. Then, the expert thermo-infusion process begins.

At this stage, genuine cinnamon extract is infused into the oak fibers under controlled heat and pressure. It's not a surface aroma; it penetrates the cellular structure of the wood.

This method differs from classic flavoring. Cinnamon is not added to the oak — it integrates with the oak.

The result is a layered and sophisticated smoke profile where the warm, barrel-like, and slightly caramel-like character of oak meets the spicy, smooth, and delicate warmth of cinnamon in a single harmonious balance.

The aroma doesn't burn, become harsh, or overpower the beverage. It delivers the same balanced intensity with every smoking.

This product is not a mixture, but a single, expertly crafted character.

In whiskey and cocktails, it leaves not just an ordinary smoke, but a lasting and refined signature. Key features.

• 100% natural oak and genuine cinnamon extract.

• Pure, chemical-free.

• Special drying and delicate sieving processes for cold smoking.

• Thermo-infused, long-lasting aroma profile.

• Premium and balanced smoke profile.

• Ideal for home bars and professional bars.

  
  

Package contains 50ml.

Quantity to be used: 50 pieces

Average amount for one glass of whiskey (30-50 ml).

• 0.5 – 1 gram of wood chips is sufficient.

• This is roughly between half a teaspoon and one teaspoon .

• Duration: 15-45 seconds of smoke exposure is usually sufficient.

👉 0.5 g for a light aroma 👉 1 g for an intense smoky/woody aroma