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Barrel aging is the process that gives bourbon and whiskey their unique flavors. Many people are experimenting with barrel aging prepared cocktails and nitrous oaking is a take on that process utilizing the whipping siphon.
The high pressures draw out the caramel flavors from the toasted oak chips and infuse them into the liquid. If you can't find toasted oak chips, you can buy normal food-safe oak chips and toast them with a torch or under a broiler until lightly charred.
Make sure the bourbon and vermouth are at least room temperature or slightly warmer.
Lightly rinse the oak chips to remove any sawdust or grit.
Combine all of the ingredients in the whipping siphon. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 3 minutes longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the Manhattan and let sit for at least 5 minutes before using.