Rum vs Vodka vs Bourbon: Choosing the Best Spirit for Homemade Vanilla Extract

If you've ever poked around food blogs or Instagram, you've probably caught wind of the DIY vanilla extract craze. At first glance, it sounds simple: beans + booze + patience = better vanilla, right? But take it from us—a one-time curious home cook, now running Cool Beans Vanilla in Utah after falling in love with Indonesian vanilla—there's way more to choosing the best spirit for homemade vanilla extract than meets the eye. Rum, vodka, and bourbon each bring a whole personality to the party, changing the flavor, aroma, and spirit of your end product. Let's dig deep into the heart (and science) of the matter, while sharing a bit of the adventure we've found journeying from vanilla fields in Karo and Nias to kitchen jars here in the States.

Why Alcohol Choice Matters: The Soul of Your Extract

No matter how premium your vanilla beans—ahem, like our hand-selected, organically grown beauties from Indonesia—your spirit will shape the final extract’s character. The job of the alcohol isn’t just to pull out flavor; it’s also there to preserve (safely!) and to carry its own unique voice into your recipes. Here’s what really matters:

• Flavor Foundation: Alcohol accentuates or smooths the natural notes of vanilla, adding subtle warmth, brightness, or sweetness.
• Extraction Efficiency: For food safety and optimal flavor, you'll want a spirit that's at least 70 proof (35% alcohol by volume)—ideally closer to 80 proof (40%).
• Synergy with Your Vanilla: Beans from places like Aceh, with smoky undertones, or Nias, with their floral high notes, will interact differently depending on your spirit choice.

Meet the Spirits: Rum, Vodka, Bourbon

Let’s pull back the curtain—in true vanilla nerd fashion—and break down what each spirit brings to the table for homemade vanilla extract. Spoiler: there’s no single “right” answer! It’s all about what you’re after in your baking, infusing, or sipping creations.

Vodka: The Blank Canvas

• Flavor Profile: Clean, neutral, lets the pure qualities of the vanilla bean take center stage.
• Best For: Those who love vanilla in its unadulterated form—think custards, whipped cream, classic sugar cookies, or anywhere you want the true bean character to shine.
• Insider Note: If you want to taste the nuances of our Organic Gourmet Bourbon Vanilla Beans or a rare Tahitian like ours, vodka won’t step on your vanilla’s toes.

Bourbon: Deep, Dark, Decadent

• Flavor Profile: Bourbon brings soul—notes of caramel, smoke, and a whiff of oak that tango beautifully with Indonesian vanilla’s natural earthiness and cocoa hints.
• Best For: Chocolate anything, pumpkin pie, pecan tarts, fall baking, or for adding drama to your morning pancakes.
• Insider Note: We’ve seen farmers in Karo region swirl local Bourbon with their beans—it’s not a shortcut, it’s the chef’s hack for depth.

Rum: Sweet, Tropical, Playful

• Flavor Profile: White or golden rum lends softer sweetness, brown sugar, and even a little molasses. It can lift out the fruity, floral side of vanilla—especially true for Tahitian varieties from Nias.
• Best For: Tropical treats, coconut desserts, custards, tiki drinks, or anywhere you want that classic "holiday in a bottle" aroma.

Our Indonesian Vanilla: Not All Beans Are Created Equal

So much of your extract flavor comes down to bean quality and variety. We’ve met the farmers—shoutout to the Siregar family in Karo and the Bataks in the highlands!—who pick at perfect ripeness, hand-cure the pods for months, and then get them here, fresh, fragrant, and loaded with vanillin crystals.
But here’s the fun twist:

• Bourbon-style beans from Indonesia (not to be confused with the spirit) boast rich, classic vanilla flavor with a whisper of spice and dried fruit. Our Organic Gourmet Bourbon Vanilla Beans are iconic in ice cream or bourbon-based extracts.
• Tahitian vanilla from Nias and Aceh is floral, bright, nearly cherry-like—a dream with rum. (See our Organic Gourmet Tahitian Vanilla Beans here.)
• Crystallized Vanilla Beans (you’ll sometimes hear these called Vanilla Givre): Utterly unique, sparkling with natural vanillin, and intensely flavorful. These shine in both vodka and rum extracts because of their complexity. Check them out: Organic Gourmet Crystal Vanilla Beans

Homemade Vanilla Extract: A How-To With Heart

Homemade extract is less about measurements and more about respect for ingredients. But if you want to geek out with us, here’s our founder’s go-to formula:

1. Pick your beans (start with 5-10 Grade B or our crystal beans per 8 oz jar for really robust flavor).
2. Split or chop beans to expose the magic inside—those tiny seeds are concentrated flavor.
3. Pour in your spirit (vodka, bourbon, or rum—all at least 40% ABV), making sure the beans are completely submerged.
4. Seal tightly in an amber glass jar and stash in a cool, dark place.
5. Wait and agitate: Shake once a week and taste after 2 months, but 6+ months develops layered complexity. (Some of our kitchen jars have aged nearly two years!)

Pro-tip: Re-use the beans after straining in vanilla sugar or DIY paste. Waste not, want not—the Indonesian way.

Choosing the Right Spirit for Your Vanilla & Style

Spirit	What It Adds	Best Bean Pairing	Perfect For
Vodka	Pure vanilla, clean finish	Bourbon, Tahitian, Crystal (for clarity & true flavor)	Ice cream, elegant sauces, light cakes
Bourbon	Caramel, smoke, warm depth	Bourbon, Crystal	Pies, cookies, old-school American sweets
Rum	Sweeter, molasses/cane notes	Tahitian, Crystal	Custards, tropical desserts, cocktails

Sourcing, Sustainability, and Small Farmers: Why It Matters

For us, this is about more than flavor; it's about fairness. All our beans are sourced from small, family-run farms in Indonesia—places like Karo and Aceh—where every sale supports real families, not faceless conglomerates. We pay beyond fair trade rates, invest in sustainable agriculture, and keep our supply partnerships transparent so you know exactly what’s in your jar. When you make vanilla extract at home, you’re not just creating flavor from scratch. You’re casting a vote for a global food system that respects both the land and the hands that farm it.

Not-So-Secret Upgrades for Next-Level Extract

• Experiment! Try a split-spirit extract (half bourbon/half rum) for layered decadence.
• Add a vanilla boost: Toss in a spoon of Organic Vanilla Caviar Seeds for a luxurious speckled look and a burst of flavor depth.
• Try Crystal Vanilla: If you want truly next-level, try our Crystal Vanilla Caviar Seeds or Crystal Vanilla Beans for a sparkling, aromatic extract experience you can't get anywhere else.

My Best Advice From the Vanilla Trail

After years tasting, making, failing, remaking, and obsessing over vanilla extract in our home kitchen—and listening to the wisdom of Indonesian growers—here’s what lasts:

• There’s no wrong alcohol for extract. Only what you love—and what fits your bean’s origin and intended use.
• Know your source—because quality beans (grown with respect) are the beating heart of every bottle.
• Patience pays off. Let those flavors dance for six months or more, and your desserts, lattes, and syrups will sing.

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Ready to Start Your Homemade Vanilla Adventure?

Whether you’re a first-timer or seasoned baker, there’s a world of flavor waiting in every bottle you craft. If you want beans worthy of your patience, head over to our shop and meet the vanillas we're so proud of—direct from the Indonesian archipelago to your kitchen.

• Shop Organic Gourmet Bourbon Vanilla Beans
• Shop Organic Gourmet Tahitian Vanilla Beans
• Shop Organic Gourmet Crystal Vanilla Beans
• Discover Vanilla Caviar Seeds

Have questions, a recipe to share, or want to talk shop about vanilla extract? Drop a comment below—we’re here for all things vanilla. Happy brewing!