Many consider Hungarian oak the best source of wood for wine. Grown in the territory of old-time Hungary, known as Slavonian, this rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. This oak is characterised by a dense, hard structure combined with extra flavor.
Cubes have a longer contact time than traditional chips do, which make them better for long-term aging of wines and beers. Also, longer contact time means longer extraction of flavors (3-6 months), which leads to a more complex combination of flavors.