What Makes a Good Vanilla Extract? Beans, Alcohol, and Time
Not all vanilla extract is created equal. And if you’ve ever wondered why some taste warm and rich while others fall flat, the answer almost always comes down to three things: beans, alcohol, and time.
Here’s what we’ve learned so far while crafting our own small-batch vanilla extract—and why each decision in the process matters more than you might think.
🌱 The Beans: Where Flavor Begins
All vanilla beans come from orchids, but not all orchids grow alike. The variety and origin of the bean can dramatically influence the final flavor of an extract.
At Whisk Takers, we’re starting with Madagascar vanilla beans, known for their classic, creamy flavor and bold aroma. They’re rich, dependable, and pair well with almost any baked good.
But they’re just one option. Here are a few others you might see:
Tahitian beans – Floral, fruity, and slightly sweeter. Great for custards, creams, or delicate desserts.
Mexican beans – Deep, spicy, and earthy. Think bold cookies and dark chocolate pairings.
Ugandan or Indian beans – Rich, cocoa-like notes, often used in specialty blends.
We chose Madagascar to keep things familiar, versatile, and classic—but we may experiment with other varieties down the road.
🥃 The Alcohol: More Than Just a Base
Vanilla extract is made by steeping beans in alcohol—but the type of alcohol you use can shape the flavor in subtle (and not-so-subtle) ways.
We’re testing four different types:
Vodka – Clean and neutral. It lets the vanilla speak for itself.
Bourbon – Warm and rich with caramel undertones. Great for cookies and fall bakes.
Rum – Adds complexity with subtle spice and molasses notes.
Brandy – Slightly fruity and deep. Pairs beautifully with pastries and chocolate.
Each alcohol brings out something a little different—and we’re excited to see how they evolve.
⏳ The Time: Slow Is the Secret
Here’s the hard truth: good vanilla extract takes time. Six months at minimum. Longer, if you want truly layered flavor.
During that time, the alcohol pulls hundreds of compounds out of the beans—flavor notes like spice, smoke, caramel, fruit, and even floral hints. The longer it steeps, the richer and smoother the flavor becomes.
We shake each jar weekly and store them away from light while they steep, slowly developing that deep, full-bodied vanilla flavor we’re after. There are no shortcuts—just patience, good ingredients, and consistency.
We believe you can taste the difference when something is made with care.
That’s why our homemade vanilla extract is crafted slowly, in small batches, with high-quality ingredients—and why we’re so excited to share it with you when it’s ready.
👇 Want first dibs when it’s released?
Join the waitlist here
