7 Alcohols Tested in Vanilla Extract (Including 1 You Should Never Use)

7 Alcohols Tested in Vanilla Extract (Including 1 You Should Never Use)

Everyone has an opinion on what the “best alcohol” is for making vanilla extract — but most people are just repeating what they read online.

So instead of guessing, we tested 7 different alcohols side-by-side with the same beans, same ratio, same jar size, same steeping time.

The results were not subtle.

Here’s the ranking — from best… to absolutely never again.

🥇 1. Vodka (Winner: Cleanest Vanilla Flavor)

✅ Neutral flavor
✅ Lets the vanilla shine
✅ Most versatile for baking & drinks
✅ Safest pick for gift bottles

If you want pure vanilla flavor with no extra notes, vodka wins. Use 35–40% ABV (70–80 proof), mid-shelf or better.

🥈 2. Dark Rum (Best Flavor Upgrade)

✅ Adds caramel + molasses notes
✅ Warmer, sweeter extract
✅ Amazing in ice cream, custards, syrups, French toast

Rum gives extract a “dessert” personality. It doesn’t overpower the beans — it supports them.

🥉 3. Bourbon (Best for Fall + Baking)

✅ Oak, spice, depth
✅ Pairs insanely well with chocolate, cookies, brownies
✅ Slightly boozy finish (in a good way)

If you want a “bakery extract,” bourbon delivers. Not subtle, but memorable.

4. Brandy (Surprisingly Good)

✅ Soft, rounded flavor
✅ Slight fruitiness that works well with Tahitian beans
✅ Best in whipped cream, frosting, bread pudding

Brandy is underrated. Not first place material, but definitely not a mistake.

5. Tequila (Only Works in Niche Recipes)

✅ Vanilla + agave is interesting
✅ Good in cocktails, horchata, or Mexican desserts
❌ Weird in cookies, cakes, anything buttery

Tequila extract is a fun experiment, not a pantry staple.

6. Gin (Too Botanical)

❌ Juniper and vanilla fight each other
❌ Tastes like someone dunked a Christmas tree in a creme brûlée

Only use gin if you're making extract for a cocktail bar. For baking, it’s a hard no.

🚫 7. Everclear / High-Proof Alcohol (Do Not Use)

❌ Strips flavor too aggressively
❌ Burns off top notes
❌ Leaves a harsh finish even after months

Yes, high-proof alcohol extracts faster, but it doesn’t extract better. You end up with muted, sharp vanilla instead of rich, round flavor.

If it smells like a nail salon before the beans go in, don’t use it.

The Real Secret: The Alcohol Matters — But the Beans Matter More

Side-by-side, the biggest flavor difference didn’t come from the alcohol…

It came from the quality of the vanilla beans.

✅ Fresh
✅ High-moisture
✅ Naturally high in vanillin
✅ Not dry, split, or old

That’s why extracts made with Ecuador-grown Tahitensis won every round.

Shop Grade A Vanilla Beans

DIY Extract Ratio Reminder

Want double-fold?
Just double the beans. That’s it.

Want Extract Without Waiting 6 Months?

✔ Ready-made small-batch extract
✔ DIY kit with pre-measured beans
✔ Pure ground vanilla powder (instant use)

Extract
DIY Kit
Vanilla Powder

FAQ

Can I mix alcohols?
Yes — vodka + rum is a great combo. Vodka for clarity, rum for warmth.

Does cheap vodka work?
Yes, but mid-shelf tastes smoother in the final extract.

Can I use flavored alcohol?
No. It overpowers the vanilla and ruins the balance.

Is glycerin an option?
Yes, but legally that’s not “extract.” That’s a vanilla glycerite.

How long does extract take?
6 months 

Final Ranking Recap

1. Vodka ✅ best overall

2. Rum ✅ sweetest + warmest

3. Bourbon ✅ bold + bakery-style

4. Brandy ✅ soft + elegant

5. Tequila ✅ niche use only

6. Gin ❌ flavor clash

7. Everclear ❌ ruins it

Bottom line:

The alcohol changes the vibe.
The beans determine the quality.