Trying to get far away from the HBS cordials and get to more of the natural oakiness you would get from barreling. I have found on the google very, very few examples of boiling yer oak chips to make a extract for flavoring. Along with this they are very sparse with methods. What I have kinda figured is that if you can toast yer chips in the oven at a given temperature to achieve a particular note from the oak, would it be possible to put the oak in some water on the stove, bring that to a temp that would be able to pull those flavors out. They seem to do something like this for beers and wines. Wondering if any one has tried this for spirits, if they had any luck or suggestions or am just blowing out the back end. I understand that this process takes months in the natural way and that nothing can really beat that. I guess what I'm suggesting I'm trying to achieve is an essence without the cordial, just to help it along a bit.
P.S. wasn't sure whether to post this here or in flavoring.