The Best Alcohol for Tinctures: A Beginner’s Guide

Why alcohol matters in tincture-making

Alcohol is what extracts the therapeutic properties of plants. It does this by breaking down the plant’s cell walls. These beneficial compounds that are extracted and preserved in the alcohol which means that you can take a dropperful of tincture and get a boost of the plant’s nourishment without needing to cook or prepare anything.

Alcohol has a better ability to dissolve both water-soluble and fat-soluble plant constituents, which makes it much better for tincture-making than vinegar. However, apple cider vinegar and food-grade glycerin are the best options if you want to make alcohol-free herbal extracts and vinegar-based extracts will have the added health benefits from the vinegar itself.

You can make tinctures without alcohol and I’ve made a guide for how to do that here.

Folk method

I use the folk method to make herbal tinctures at home, which means that the measurements are less precise (I simply add the plant matter to a jar and cover it with whatever alcohol I have on hand, rather than weighing the plant material or alcohol). I mention this because I don’t want the below information to seem overwhelming. You can use whatever alcohol you have on hand as long as it’s food grade alcohol, doesn’t have added sugar, and is over 80-proof.

Types of alcohol you shouldn’t use for tinctures

It’s important to understand that not all types of alcohol are suitable for making tinctures. Here are a few types of alcohol that you might think you can use but you definitely shouldn’t.

Rubbing alcohol (isopropyl alcohol)

Rubbing alcohol (isopropyl alcohol), is strictly for external use. It is toxic if ingested and can cause serious health problems, including organ damage. 

Methanol (wood alcohol)

Methanol is another type of alcohol that is completely unsafe for human use. It’s commonly used in antifreeze or fuel and is highly toxic to humans.

Beer and wine

While beer and wine are safe for consumption, their low alcohol content (typically 4-15%) makes them unsuitable for tincture-making. They aren’t strong enough to effectively extract the active compounds and volatile oils from plants, and their sugars and additives can lead to fermentation and spoilage. 

Flavored liquors with additives

Alcohols like premixed cocktails or heavily flavored spirits (like artificially flavored schnapps or cream liqueurs) often contain added sugars, dairy, or other non-alcoholic ingredients. These additives can interfere with the tincture-making process and reduce its shelf life. It’s best to avoid them.

What alcohols to use in alcohol tinctures

Ethyl alcohol is the most commonly used type because it’s food-grade and safe for internal use. It’s great at extracting the medicinal properties from plants and medicinal mushrooms.

Ethyl alcohol (food-grade alcohol)

Ethyl alcohol is the best and safest type of alcohol for tinctures intended for internal use. It extracts both water-soluble and fat-soluble compounds which makes it a great choice for tincture-making.

Examples

• Vodka – Neutral flavour, great for beginners and all-purpose tinctures. Typically 80-proof (40% alcohol), but higher-proof options are available.
• Grain alcohol – Available in 190-proof (95% alcohol) or 151-proof (75.5% alcohol), ideal for tough or resinous herbs, herbs with a high water content, bark, and mushrooms.
• Brandy – Sweet and warming and works well for tinctures intended for culinary use.

Organic alcohol

Organic alcohol is another good option because it’s free from pesticides and synthetic chemicals. 

Examples

• Organic grain alcohol – Made from organic grains, available in various proofs.
• Organic grape alcohol – Made from grapes, often 190-proof.

High-proof alcohol

Alcohol with a high alcohol content (151-190 proof) is particularly good for bark, mushrooms, and fresh plant material like flowers or fresh leaves (hello mullein!) with a lot of water content. 

Examples

• Everclear – A popular choice for advanced tincture-making, available in 190-proof or 151-proof.
• High-proof vodka – Often available at 100-120 proof.

80-proof ethanol alcohol

80-proof alcohol (40% alcohol) is beginner-friendly and widely accessible. It’s a good choice for tincturing dry plants and is gentle on delicate herbs while still effective for most herbal tinctures.

Examples

• Standard vodka – Generally affordable and neutral-tasting.
• Standard brandy – Adds a sweet flavor, great for warming tinctures.

Unflavoured vs. flavoured alcohol

Unflavoured alcohol
Plain, unflavoured alcohols like vodka are most commonly used in tinctures. They have a neutral taste that lets the herbal flavour come through. They are also versatile and work in both plant medicine like tinctures and more culinary tinctures.

Flavoured alcohol
I’d recommend avoiding flavoured alcohols to make tinctures. Flavoured alcohols, such as spiced rum or vanilla-infused vodka, can add depth to tinctures. However, they often contain additives like sugar, which will interfere with the extraction process and reduce shelf life. 

Key considerations when choosing alcohol

Herb type
Tough, resinous herbs, bark, mushrooms, and fresh herbs with a high amount of water in them benefit from high-proof alcohol, while 80-proof alcohol will work great for most other herbs.

Intended use
Use food-grade ethyl alcohol for internal use. Alternatives like vinegar or vegetable glycerin are ideal for alcohol-free tinctures.

Shelf life
High-proof alcohol ensures the longest shelf life, while vinegar-based tinctures need to be used within a year.