The sciebntific way that maturation works is the interaction of whisky, oak and AIR. If one of the last two are missing then the whisky doesn't mature. I'd be careful about adding chips to a bottle as you may get some nasty off flavours from them as all it would do is soak the chips and extract the flavours in bulk. There would be no oxidation of them so only try this on the cheapest blended whisky you can get. If it workes you'd be buying all your malts in bottles with chips in them.
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