Oak Bottle

Wine & Spirit Aging Vessel

Wood Works

Oak at home—and in a fraction of the time—with Oak Bottle. Infuse the aromas and flavors of oak into wine or spirits in just one to two days.

So just how is this innovative bottle able to do work so fast? It’s a simple equation: Having less volume of liquid and more surface area of oak lets the flavor be absorbed more quickly.

And using Oak Bottle is easy. Prime it with some lukewarm water for 24 hours. Empty it, add your chosen wine or spirit (anything from chardonnay and cabernet to bourbon and brandy), and let it sit for 24-48 hours. That’s it—just open it up, pour, and savor the oaky flavor.

Founder Joel Paglione grew up on a vineyard and wanted to find a way for everyone to oak wines and spirits at home. He used his engineering background and inventive spirit to create Oak Bottle.

Made of American oak, this vessel will make an impressive gift or a handsome addition to your personal bar.
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Oak Bottle - Wine & Spirit Infusing Vessel

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Grommet Launch Conversation

  • Joel

    Hi Grommet! My name is Joel and I am the inventor of the Oak Bottle. I hope you enjoying learning about the product and experimenting with it at home to get the perfect oak taste of your favorite wine or whiskey every time!

  • Thomas
    5/29/2015 12:31 PM

    Hi. Sounds interesting. Could you talk about reuse/cleaning of the bottle? For example, if I used it for brandy, would it then be unusable for white wine? Thanks for your time. Good luck with your product.

  • Joel
    Joel – Special Guest
    5/29/2015 12:46 PM

    Hi @Thomas,

    Ahhh the most popular question :) ! How many uses will someone get out of the Oak Bottle? Well that's the beauty of the Oak Bottle. Since it ages so quickly in just 24 hours in most cases, if it starts to loose its oak infusion strength then just leave an extra 24 hours and that would be 2x the original strength of the Oak. BUT we have bottles we have used over 50+ times and it still ages with just as much Oak notes as it originally did. It's kind of subjective though because every person's tastes are different of course. And different alcohols are more solvent than others. But none-the-less, if you are able to convert a $20 bottle of average whiskey into an expensive $40/$60 top shelf bottle in a few days, do that twice and you've paid for the bottle. We think the value proposition is very good.

    In terms of cleaning the bottle. It's super easy, just add water in between batches and shake vigourously and pour the water out. Do this multiple times until the water is completely clear and not colored. If you want to go from Wine to Whiskey then just start the water swelling process over again to "re-season" the bottle. This should remove most particulates left over from the previous batch (Keep in mind, sometimes it's intentional to "prime" the Oak Bottle with other spirits and alcohols to add multiple complex flavor notes to a spirit or wine. For example, priming the bottle with Port before adding whiskey could make for a really great tasting whiskey. Also for creating complex cocktails, this is useful. Wood can act like a sponge to allow you to tailor complex flavor profiles and notes; allowing you to become a Master Wine Maker/ Spirit Maker/ and Mixologist. HAVE FUN WITH IT! Be sure to post your recipes on our social media sites!...

    Also our website's Question's page has some detailed "Pro Tips" on how to maintain, use and clean your Oak Bottle.

  • Sandra
    5/29/2015 6:12 PM

    @Joel What does it taste like? Oak, that is. What does Oak taste like when mixed with wine or other alcohol?

  • Mike
    Mike – Grommet Team
    6/1/2015 10:52 AM

    Hi Sandra, Here is the answer straight from Joel:

    Oak really doesn't have a "taste" per se. It's actually more like the oak is playing the role of the conductor of a symphony of chemical interactions with not only the oak but the alcohol interaction with air outside the bottle through the bottles oak walls (oxygenation).

    However, Oak does leave a behind subtle flavor notes of earthy and vanilla tones. This is controllable depending on the amount of char the oak has seen. A vast majority of wines are aged in oak and you would be surprised to know that all whiskey is actually completely clear and white before aged in oak barrels. It also tastes like rubbing alcohol before it is Oaked. The oak gives whiskey/bourbon/brandy/rum it's distinct flavor and brown color.

  • Robert
    5/29/2015 12:32 PM

    How many uses do you think I'll be able to take advantage of? I understand it'll take less time at the beginning but what has your research indicated as a normal amount of uses before it's effectively a container?

  • Joel
    Joel – Special Guest
    5/29/2015 12:50 PM

    Hi @Robert, ahh again, the most popular question. See our long response above. Short response is, about 50 uses depending on the spirit or wine and how long you aged the batch for. Since the Oak Bottle ages so quickly (in just 12-24 hours in most cases), there is not enough time for the alcohol to really absorb deep into the woods pours and extract all of the oak tannin from the Oak Bottle. It's like flash aging. A bad example but imagine leaving bleach in a bath tub for 10 minutes repeatedly instead of overnight (do not try that at home :-D )..

  • JoAnne
    5/29/2015 1:01 PM

    Joel, I think our 40+ year old son would love this. Do you recommend more than one bottle.....(other than your profit:)? Should we give him one then, if he really likes it he will order another? I would hope this isn't the kind of item that sits on a shelf unused. He does have a wine cellar so doubt that would be the case. Good luck....a great idea.

  • Joel
    Joel – Special Guest
    5/29/2015 1:12 PM

    @JoAnne We think you should get him 1 MILLION Oak Bottle's (pinky to corner of the mouth). . No seriously, most of our customer's do get one Oak Bottle if the person they are gifting for is a wine specific drinker or a spirit specific drinker. If the person they are giving to is both, then they usually get two since most people like to keep an Oak Bottle for each alcohol type separate so they can really focus on the traditional Oak note infusion and not have those flavor profiles skewed by any other outside potential subtle left over notes from any other batches. Really it's a preference thing.

    One thing we can say for sure is, if it is sitting on a shelf, its always aging something, it's the gift that keeps on giving.. even over time. I'm always personally excited to crack into my latest 2 month aged spirit I have had sitting in the Oak Bottle when family or friends come over. I mean, how cool is that? 2 months in the Oak Bottle is the mathematical equivalent of 2 years in a traditional 59 Gallon Oak Barrel.

  • JoAnne
    5/29/2015 1:14 PM

    @Joel Thanks so much....think I need to buy 3 for all the 'boys'.

  • Joel
    Joel – Special Guest
    5/29/2015 1:23 PM

    @JoAnne Good call! :)

  • Joanne
    5/29/2015 1:11 PM

    Such an interesting concept! I am tempted to buy, but was disappointed to see that it is made in China. Where, then, does the oak wood come from? China also?



  • Joel
    Joel – Special Guest
    5/29/2015 1:23 PM

    @Joanne GREAT QUESTION! Personally, as a manufacturing engineer I have always cringed at how almost all products have one single "Made in" country stamped on products. In this day and age of global logistics and product value stream, it's really unrealistic to say something is solely "MADE IN" one specific country.

    Our Oak Bottles are made from 100% AMERICAN WHITE OAK, sourced from responsible forest harvesters in Southern USA where a majority of the oak barrel oak comes from. That's the untold story when someone looks at just the "Made in China" stamp. The only thing we do in China is literally lathe the American Wood slugs into the Oak Bottle its self, char it, and add the rings. Since the actual process of making an Oak Bottle from a block of Oak is very labor intensive, that's currently what we have to do to ensure we can price the bottle at a price point that people can afford. It's an extremely hands on process. Literally each Oak Bottle is hand sanded and the little nails that hold the rings are hand nailed in one by one. HAVING SAID THAT, my personal 5 year plan involves trying to move production back to the USA. And we plan on raising capital for that through crowdfunding. Regardless, you would be surprised how many coopers (people who make barrels) there are in Shandong China. It's shocking how many barrels and especially small casks are actually made in China these days. We can assure you, our quality of our products and the importance I emphasize on the Oak Bottle manufacturing process being as close to the traditional barrel making process (charring and we literally dry each Oak Bottle in natural sunlight) is EXTREMELY important to me and I spare no expense to ensure the product meets my and my family's high standards of quality and workmanship. That's why I made sure my last name is on the bottle.

  • Jason
    5/29/2015 6:53 PM

    Hi, the infuser sounds interesting, but I've got a couple questions.

    The first is, is the oak that makes this toasted or charred at all, or is it fresh oak? As a corollary, do you make or intend to make infusers that have had various levels of heat applied beforehand (perhaps ranging from "raw" unheated oak to the hard char that's traditional for Tennessee Whiskeys?)

    For the second, I homebrew beer and have used toasted oak chips to impart an oaked flavor to a few batches of beer before and have played with their use in whiskey a time or two. Aside from aesthetics (your product is quite beautiful,) does your infuser differ significantly from what I could get out of a $3 bag of oak chips?

    Lastly, do you have any plans to try your hand at other woods? Oak is pretty ubiquitous throughout the alcoholic beverage industry (for a reason; it's delicious,) but I can't imagine it's the only wood that brings pleasant flavors to beverages. I've had a maple-aged whiskey before (it was lousy; you get what you pay for,) but I wonder what potential maple-aging (or other wood aging) can bring to beverages.

  • Joel
    Joel – Special Guest
    5/29/2015 8:17 PM

    @Jason I am so happy you asked these three questions.. I was hoping to be able to explain these three aspects of how the Oak Bottle differentiates itself from other Oak Infusion techniques. I will answer each question separately.

    Is the Oak Bottle charred or toasted?

    YES, most definitely. Every Oak Bottle is charred inside to a Medium Toast Level. Our Oak Bottles are charred using the traditional process Oak Barrels are, but on a miniature scale of course. We have considered offering various levels of char in the future such as Light or Heavy but we have found that over 3 years of testing, that Medium seems to provide the perfect about of Oak Infusion relative to our size vessel. It's also the most common Toast Level.

    Can we just use Oak Chips or Oak Spirals?

    Until now, there were only three ways to Oak infuse any wine or spirit. 1/ Use Oak Chips, 2/ Use Oak Spirals, or 3/ Use Oak Barrels/Casks.

    OAK CHIPS ISSUES: The issue with Oak Chips is that, although they are an inexpensive and relatively quick way to add Oak flavor to a wine or spirit, they also displace valuable volume when poured in and also leave lots of sediment in the alcohol which requires heavy filtering to remove. It's literally like dumping a bag of saw dust into your wine. They also have a major flaw, they do not allow for oxidation, which is a huge part of how the Oak Infusion and aging process works. It's not just about adding "oak flavor" to wine or spirits. It's about allowing the wine/spirit to breath through the oak, drawing in the alcohol into the oak pours and extracting the oak tannin through the process of breathing. Otherwise, you might as well just pour in a tablespoon of "Oak Extract" into your wine/spirit.

    OAK SPIRALS ISSUES: Although they don't add as much sediment as oak chips, they displace a LOT of valuable alcohol. Volume is money in our industry. They aren't the easiest to fish out of the vessel either. Lastly, like oak chips, there is no oxidation occurring with oak spirals.

    OAK BARRELS/CASKS: I think this one goes without saying, but as we have said, Oak Barrels are expensive, bulky, difficult to find let-alone transport, they leak, can't be poured from, require rotating every so often, and MOST OF ALL they are extremely SLOW at the Oak Infusion process due to its volume to surface area ratio. It's the like the cool-aid analogy; if you put red cool-aid crystals in a big jug of water you will be able to see through it and it would be off-white/pink color. If you put the same amount in a small cup, it will be deep red and difficult to see through.

  • Joel
    Joel – Special Guest
    5/29/2015 8:23 PM

    Can we use Maple or other woods to age beverages?

    Although I am sure it is possible, by far the most common wood used to store and age alcohol for centuries is either American or French Oak. The porous nature of oak allows evaporation and oxygenation to occur in wine but typically not at levels that would cause oxidation or spoilage. When you see Maple Whiskey it does not necessarily mean the whiskey was aged in Maple. It most likely means that Maple flavoring was added either artificially or naturally to give the whiskey a Maple flavor note. For example, Johnny Walker Maple or Crown Royal Maple (popular in Canada). I can see how that could be misunderstood now though. Good question. We are however considering making Hickory Bottles for aging BBQ sauce, and for smoking culinary recipes.

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.