Drying the beans
We begin by drying the beans to remove excess moisture. This prepares the pods for the next stage and helps concentrate the vanilla notes before the bean ever touches alcohol.
The Process
Ground fine. Steeped slowly.
Grinding the bean
Most extract makers split the pod and leave it whole. We grind the entire bean — pod, seeds and all — into a coarse meal. That multiplies the surface area the alcohol can reach, so the aromatics that normally stay locked inside the pod wall end up in the bottle instead of the compost.
A long, cold extraction
No heat, no shortcuts. Our ground beans steep longer and are agitated gently while kept in the dark. The slow route pulls not just vanillin but the hundreds of quieter compounds behind it — the cocoa, dried fruit and tobacco notes that make real vanilla taste like something.
Resting and bottling
Once extraction is complete the batch rests so the harsher edges round off, then it is filtered and bottled at 35% alcohol into 250 ml amber glass to keep light out. Nothing added, nothing sweetened, nothing corrected.
Time is the only ingredient we are generous with.