Charred Oak Saline (20%)

Yield

Yield

1200 ml

Prep ingredients

• 2 Toasted Bourbon Barrel Staves
• 48 oz Water
• 16 oz Ketel One
• 13 oz Kosher Salt

Instructions

These staves were previously used Jack Daniels barrels donated to the resort, but any used bourbon barrel staves will work. They are typically 35”-36” in length. Using a saw, cut them down to 4” sections. For a 1/2 gallon batch of Charred Oak Saline you will need 2 full size staves, equating to roughly 18 4” sections.   Combine all ingredients in a large, sealable / airtight container and ensure the toasted barrel segments are in full contact with the liquid. During the extraction process, some of the liquid will be reabsorbed into the wood pores (roughly 10% volume depending on storage climate). Keep the container in a refrigerated space if possible to prevent over absorption (keeping the wood pores tighter) or in an air conditioned environment. Store the mixture for 2-weeks, and then test the liquid for flavor.  If more extraction is needed allow the mixture to rest another 1-2 weeks. Once desired flavor is achieved, strain off the liquid using coffee filters / cheesecloth to remove any particulates and debris from the wood.  Store the saline in an eye dropper or dashes for service.