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@redfish - Woods like oak have alot of flavor compounds that resemble other foods ie. Vanillin is the flavor compound that makes up vanilla. Oak has a large amount of vanillin so it does infuse flavors into the liquid contained in it.

In fact all brown liquors take their flavor and color almost entirely from the charred wood barrels they age in.

However certian woods like pine have resins that frankly taste terrible and can be harmful. So there are benefits to aging in wood.

As far as paying for a jar with a piece of wood its ridiculous you can get charred oak chips from a brewing shop for a fraction of the price. You won't get the same flavor you would from an actual barrel but it is far less expensive.

Ahh a few years back I was making a mole and chopping some onions. I didn't have my thumb tucked under and lopped off the tip beyond the thumbnail. There was that moment of shock combined with excessive bleeding. Applied gauze and kept my arm raised but after 3 hours and it was still bleeding went to the ER.

Apparently I nicked a small artery in my thumb. 5 stitches later I was home. Extremely painful. The best part was my job interview the next morning and being able to feel my pulse throbbing in my thumb the entire time.

I love my Shun Classic 8in Chef's Knife. Overall workhorse in my house.

Best. Commercial. Ever.

The reason why you cold brew it is when you brew coffee hot and put it over ice you have to brew it stronger which in turn makes it alot more bitter and acidic. These flavors seem to be much more pronounced when drank cold. Cold brewing leads to a very clean iced coffee.