By J. Looney
This multi-part deep-dive into various alcohol options for vanilla extract making was authored and shared with permission of J. Looney. This remains their exclusive intellectual property, and we are very grateful for their patience, knowledge, and teaching!
PART 1: vodka
I’ve noticed an increase in posts asking about which alcohol or spirit to use in making extracts, mostly from non-drinkers. I decided to write a series of posts about different spirits in the hopes of providing a resource for newbies and experienced extractors alike in choosing what to use for their extracts.
To give you a little background, I’ve been a chef for a large part of my professional career, so I’m more qualified than most to discuss flavor profiles and pairings. That doesn’t mean I’m infallible, because I’m certainly not, but I do have a certain amount of expertise in this area.
I’m also a spirits enthusiast and a collector, so I’ve got a pretty firm grasp on what’s available in the market in a variety of categories. Rum, gin, and whiskey are my top three favorites to consume and collect, but I’m well-versed on vodka, tequila, sake, and a whole slew of liqueurs and aperitifs as well.
That being said, everything I’m sharing here is meant to be a resource as you explore and experiment. What I’m sharing here is strictly my own opinion, and/or based on my own knowledge and experience, so take it for what it’s worth.
Ok, let’s get started!
Part 1: Vodka
Vodka is generally considered to be a neutral, or flavorless spirit, so it stands to reason that it’s a really great vehicle for making extracts. However, vodka is NOT flavorless—if it were there wouldn’t be so many different brands. Although all vodkas are made using more or less the same distillation process (more on that in a moment), every distiller or producer uses their own method and recipe for infusing subtle and nuanced flavors into their vodka, getting their fingerprints on it, so to speak.
Most vodkas available today are distilled from grain (wheat, sorghum, rye, or corn primarily), but vodka can be distilled from just about any fruit or vegetable, like potatoes, grapes, apples, and so on.
The process is pretty basic, and has been around for centuries. Start by mashing or grinding whatever you’re using to make the vodka and mix it with water. Let it ferment for a week or two. Then, separate all the solids from the resulting liquid, and heat it up. Alcohol evaporates at approximately 173° Fahrenheit, while water doesn’t evaporate until around 212°, which means that if you keep the liquid simmering at somewhere between 173° and 212°, the vapors will be mostly alcohol. By capturing the vapors and allowing them to cool and condense, the water is removed and the alcohol is distilled and purified. Most producers will repeat this process multiple times, resulting in a progressively more pure and more neutral-flavored alcohol.
Now here’s the fun part: most distillers will incorporate different flavors and aromatics into the distillation process—like citrus, spices, herbs, fruits, etc. These aromatics leave behind traces of flavor that give each vodka its signature flavor.
It bears mentioning that, generally speaking, the flavors in vodka will be very subtle and barely noticeable, on purpose. As you’re approaching any new extract recipe or experiment, it’s smart to keep in mind what those subtle flavor notes are, and take into account the flavor profile of the beans you’ll be using.
Recommend for extract: 10/10
Vodka will produce the cleanest vanilla flavor, bringing out the true depth and nuance from the beans without enhancing or covering up the natural flavors. If you’re a newbie or a purist, vodka is the best choice, and it’s a really good place for novices to start. It’s also the best choice if you’re wanting to really showcase the flavors of a particular bean and let it shine on its own.
Time to Extract: 12 months.
Bottle Recommendations:
Entry level - Kirkland (Costco) French Vodka, 80 proof (40% ABV)
$20.99 1.75L
Kirkland is a good, quality vodka that is budget-friendly and ideally suited for making extracts.
Tasting notes: delicate citrusy flavor, with slight hints of vanilla
Entry level - Smirnoff Red Label Vodka, 80 proof (40% ABV)
$16.99 750ml
Smirnoff is widely regarded as the most flavor-neutral among most mainstream vodkas, and it’s a solid choice for any extract.
Tasting notes: clean, neutral, faint black pepper notes
High end - Stolichnya Elit, 80 proof (40% ABV)
$39.99 750ml
This vodka is triple distilled and charcoal filtered for a smooth mouthfeel, and then it goes through a proprietary freeze-filtering process that’s a nod to the old Russian practice of leaving casks in freezing temperatures to finish them.
Tasting notes: hints of butterscotch, minerals, fennel, and black pepper.
There are literally hundreds of vodkas available. These recommendations are intended as a guide to start you on your journey.
Experiment.
Have fun.
Try new things.
There’s really no “wrong” vodka for making an extract, so long as the ABV is somewhere between 35-45%, or 70-90 proof.