Behind the Veil
Homemade Bourbon Vanilla Extract
A slow thing. Copied out of Bishop Dominguez's kitchen for readers.
Bourbon and Madagascar vanilla beans, left alone in the dark long enough to become something else. Bourbon is Dominguez's preferred version — it can develop notes of chocolate, caramel and toasted oak. Evan Williams is the bottle he reaches for, though that is a preference and not a requirement.
The main batch
- 1.75 L bourbon
- 4 oz Madagascar vanilla beans
The beans need not be thrown away. Kept submerged and topped up with more spirit, they go on giving for a long while.
Method
- 1
Split the vanilla beans lengthwise, keeping the seeds and pods together.
- 2
Add the beans to the bourbon so that they are fully submerged.
- 3
Store the bottle somewhere cool and dark.
- 4
Gently turn or shake the bottle periodically.
- 5
Let it sit: usable at around three months, much richer by six, deepest at about a year.
Other spirits
- Bourbon
- Dominguez's preferred version; can develop chocolate, caramel and toasted-oak notes.
- Vodka
- Clean and neutral, letting the vanilla speak alone.
- Rum
- Warmer and sweeter, with molasses and caramel.
- Brandy
- Fruit and warmth.
- Gin
- Floral and botanical.
Without alcohol
- 6 oz food-grade vegetable glycerin
- 2 oz distilled water
- 1/2 oz Madagascar vanilla beans
Prepare it the same way, and give it at least six months; nine to twelve is better. It can be used one-for-one in most baking.