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!
The two types of whiskey we carried over from the last post are closely related. As Masterclass.com
1. Bourbon whiskey: Bourbon is American whiskey, often (though not exclusively) produced in Kentucky, that contains at least 51 percent corn in its mash bill or grain makeup. Bourbon must be aged in newly charred oak barrels if produced in the United States, which makes for a typically nutty flavor profile and a mellow, caramelized sweetness.
2. Tennessee whiskey: A subtype of Bourbon, Tennessee whiskey is filtered through sugar maple charcoal before it is aged. This filtering method is the Lincoln County Process, and it is what gives Tennessee Whiskey its own unique flavor.
I’m not going to get into Tennessee whiskey at all here, as I feel like it’s splitting hairs when what I’m attempting to do is provide a general guideline and recommendations for starting to make vanilla extract. But, there are some fine Tennessee whiskeys that I’m confident would result in some great extract.
Let’s start with the basics of bourbon—it’s whiskey. All bourbon is whiskey, however, not all whiskey is bourbon. All whiskey is made from fermented grain and then aged in barrels. But the kind of grain and the kind of barrels determines the variety of whiskey. Per the American Bourbon Association, in order to be classified as bourbon, a whiskey needs to be distilled from at least 51% corn. That’s what gives bourbon its distinctive sweet flavor.
It’s also got to be aged in new (not previously used) charred oak barrels for a minimum of 2 years. Other varieties of whiskey may use barrels that were previously used to age sherry, port, rum, etc., all of which imparts flavor to the whiskey. But bourbon is a different animal.
Also, bourbon must be barreled at no more than 160 proof, and aged until it is no more than 125 proof, and then diluted to no less than 80 proof. I know, it’s a lot to keep track of, but this is what makes bourbon special!
Now, purists will tell you that bourbon has to come from Kentucky, just like champagne has to come from the Champagne region of France. But that’s just not true. Most bourbon DOES come from Kentucky, but it’s not a requirement. In fact, the world’s best bourbon according to the 2023 USA Spirits ratings, is from a small distillery in Salt Lake City, Utah. When I first heard that Bonneville Bourbon* from Salt Flats Distillery had a rating of 95, and was ranked as the best bourbon in the world, I ran down to the liquor store and picked up a bottle. True story—it deserves all of the accolades. It’s smooth, and sweet, with a gentle complexity that makes it very accessible to new comers and novices, but also earns the respect of connoisseurs and enthusiasts. And for $30, it’s a steal!
Anyway, enough bragging on the little distillery from my hometown…
I made the decision to keep my recommendations at no more than $30, that they be of a quality that I enjoy drinking them near or on the rocks, and that it have a flavor profile that would pair well with the widest variety of beans.
NOTE: I could have easily made a list of 25 bourbons (or more!) that I would feel comfortable recommending for the purpose of making extract. I’ve had lots of questions about specific spirits on my other posts in this series, and I don’t mind at all that you’re interested in my opinion! That being said, I’m no expert, I’m just a chef who has a pretty decent palate and a fair amount of experience with spirits.
So yeah, Maker’s didn’t make the list, nor did Jack Daniel’s, or any number of other bourbons that are just fine for what they are. Again, this information is intended to be used as a jumping off point for newbies and non-drinkers, a reference as you’re getting started, NOT the be-all, end-all last word. Just because I don’t recommend it doesn’t mean you screwed anything up or that your extract will suck. Don’t second guess yourself based solely on my opinion! All it means is that you made a choice, and your extract will be wonderfully unique and reflect those choices!
Ok, ok—to the recommendations!
Recommend for extract: 8/10
Flavor profile: in general, bourbon tends to have a rather sweet flavor profile, with predominant notes of vanilla, caramel, butterscotch, marzipan, maple, honey, and sometimes chocolate notes, underscored by oak and subtle smokey notes from the barrels.
Time to extract:
18-24 months
Bottle recommendations:
Evan Williams Bottled in Bond, 100 proof (50% ABV)
$19.99
This is a really great bourbon for extract, not just because of its higher proof (dilute it down a bit if you like), but also because of its straightforward flavor profile.
Tasting notes: Flavors of vanilla, caramel, a hint of gingerbread, and candied dark fruit. There is an overall sweetness, like slightly burned brown sugar.
Buffalo Trace, 90 proof (45% ABV)
$30.99
This bourbon has a very balanced and predictable flavor without being boring. It has the characteristic sweetness you expect in a bourbon without being cloyingly sticky.
Tasting notes: Forward notes of caramel, honey, orange, and vanilla, with undertones of toffee and brown sugar.
Jim Beam Black, 86 proof (43% ABV)
$22.99
This is the workhorse bourbon on many a bar (both home and commercial)—it’s affordable, has a very approachable nose and palate, and plays very well with others either in a cocktail or used for extracting vanilla flavors from the beans. Nothing special here, just a solid choice to pair with just about any bean.
Tasting notes: forward notes of oak and wood, accentuated by notes of vanilla and caramel.