Real vanilla extract is three things: beans, alcohol, and time. Almost all of the quality comes from not rushing the last one. Here is a method that works reliably at home.

The beans

Use extract-grade (Grade B) beans. They are drier and more economical than gourmet beans, and once they are steeping their leaner looks make no difference. For reference, the US standard for single-fold pure vanilla extract is about 13.35 oz of beans per gallon of finished extract (roughly 100 g per liter). At home a common, generous ratio is 5–6 beans per cup (about 240 ml) of alcohol; more beans give a stronger, faster extract.

The alcohol

You need at least 35% alcohol by volume (70 proof), the legal minimum for pure vanilla extract, and the point below which extraction suffers. A neutral vodka lets the vanilla speak plainly; bourbon, rum or brandy add their own character and pair beautifully with vanilla if you want it.

The method

  1. Split each bean lengthwise to expose the seeds; cut them to fit your jar if needed.
  2. Submerge the beans completely in the alcohol in a clean, sealable glass jar. Any bean poking out can mold.
  3. Store in a cool, dark cupboard. Not the fridge, not a sunny shelf.
  4. Wait. Give it at least 8 weeks, shaking gently once a week. It keeps improving for six months to a year; the color deepens to amber and the aroma rounds out.

Getting more from it

Extract is forgiving and renewable. As you use it down, you can top the jar back up with fresh alcohol once or twice before the beans are spent. The flavor carries on. When you finally retire the beans, rinse, dry and bury them in sugar for vanilla sugar. Nothing is wasted.

Our extract-grade Grade B beans are cut for exactly this. Start with a half pound and you will have extract for a year.