The first step is to weigh your beans to know how many you will need to prepare. To make a proper extract, the bean to alcohol ratio you’re looking for is about 13 oz of beans per gallon of alcohol. 

I like to make a large batch of this extract because I can then use it over the year while my next batch is steeping. You can also divide the large batch into smaller portions to give as gifts.

I use a 750 ml bottle of bourbon, and so I’m looking for around 3.5 oz (~100 grams) of beans to make a single fold vanilla extract. If you’re using a smaller 8 oz bottle, you normally use about 5-6 beans. 

After you’ve figured out how many beans you need, use a kitchen scale to prep your vanilla beans. 

Use a sharp knife to split each vanilla bean in half lengthwise. You don’t need to scrape out the seeds (aka the “vanilla caviar”) because the seeds will infuse into the alcohol over time.

Add the split beans into a glass bottle. 

Pour in enough bourbon whiskey into the jar to completely cover the beans. A standard ounce bottle works well, but you can use a larger ml bottle if you’re making a big batch. I tend to simply use the actual bourbon bottle itself!

Add a lid to your jar and shake it to make sure all parts of the beans are covered in alcohol. 

Put your bottle in a cool, dry place away from direct sunlight. Shake it every week or so. The longer it sits, the more infused it will be. It’s best to let it sit a full 12 months before using it to ensure the flavour is strong!