Accelerated “barrel-aging”: One of many Sous Vide techniques that is under-utilized... Simply char some wood chips and add them to a batched cocktail of your choice. Cook overnight at 60°C. Strain & reserve.Posted by PolyScience Cuisine Technology on Monday, 24 June 2019 Master Technique – Sous Vide “Barrel-Aging” By PolyScience Culinary June 24, 2019 0.0 Quickly infuse cocktails with "barrel aged" flavor! Share 0 Full-screen Ingredients Wood Chips Manhattan Old Fashioned Negroni Bijou Vieux Carre Boulevardier DirectionsPrepare a sous vide bath with an immersion circulator and polycarbonate tank with lid. Set the temperature to 60ºC.Char the wood chips with a blow torch. The choice in wood variety is yours. Experiment with different varieties to find one that you prefer.Batch you desired cocktail and vacuum seal the mixture with the charred wood chips. It is critical that the mixture is vacuum sealed or the alcohol will evaporate during the cooking process.Cook the mixture at 60ºC for 24 hours.Ice bath the mixture until fully chilled.Strain the cocktail and reserve. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ... All fields are required to submit a review.