Grey Goose La Vanille Premium Flavoured Vodka, 70cl

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In addition, grapes from the Cognac region of France (that also produce Champagne, we might add) are special. Their taste is unique and truly does provide a beautiful, aromatic, rich vanilla extract experience.

For more information on Alcohol Responsibility visit: ResponsibleDrinking.org ResponsibleDrinking.eu and Drinkaware. Share content with those of legal drinking age and over only. While I generally gravitate to vodkas with more pungency and cleansing astringency, it’s easy to see why people continue to love Grey Goose. It is pleasant and perfectly innocuous — and most of all, it never feels like booze… at least until that third vodka-soda, amirite? We talk about this generally in another article about using different spirits for extract makin g, but we want to get even more specific here. We are going to talk about specific brands of alcohol that we have tried and the different outcomes we have experienced. Vanilla Extract making is all about trial and error, and we have tried and failed a LOT in our experience and we're starting to get pretty good at getting it right.First of all, if you are new to extract making, we recommend that you begin with multiple samples. Why? Because it takes up to a year to make extract and, after waiting a year, you only have one extract to try. If there is something that you don't like about it, you will need to wait another year to try another single version. So, start with 5 or 6 (or maybe more!) smaller bottles. You can then try a few different beans and a few different spirits, so in a year you will have multiple results to compare all at once. Grey Goose is a top shelf vodka, and it proved to create a top-shelf vanilla extract. After a year, the vanilla bean taste became much more pronounced making it one of the most fully rounded vanilla extracts that we have ever made. If you're going for a bold vanilla taste and an aged vanilla extract that you allow to rest for more than a year, this is the vodka you should use. Made in France with a winter wheat blend that is truly unique. Just whizz equal parts of vanilla vodka, Baileys, Kahlua (or similar) and cream (or milk) with loads of ice in a blender until smooth. It’s the McDonald’s chocolate milkshake that gets you drunk. In other words, a guilty pleasure. Yum. Here's why you may want to consider cognac instead of brandy for vanilla extract: If you are conducting experiments on the impact of vanilla beans in different spirits, then you want to hold the spirit constant. A Hennessy cognac from grapes only grown in the Cognac region of France and approved by Hennessy's rigorous tasting standards will provide you a consistent, standard spirit base. Try one with Tahiti beans and one with Mexican beans and you will clearly note the difference in the final extract based solely on the beans.

Grey Goose Master of Chai, François Thibaut retrieved the original recipe to bring this iconic flavour with a limited production run We reviewed brandy and cognac for extract making in one of our live extract making parties. Here is the clip:Like cooking and baking new treats for the first time, vanilla extract making should also be fun! We couldn't help ourselves when we made our first ever vanilla extract using coconut rum. While we don’t recommend using spirits that contain artificial flavors, this extract was a fun blend. Something about the coconut and the vanilla that made the experiment and the outcome surprisingly delightful. So why the B- grade? Because, outside of using it for coconut cream pies or pineapple up-side-down cakes, its applications are very limited. If you really love coconut and you really love vanilla, then you may want to give this a try. Made in Texas, very affordable and surprisingly great! While not as smooth and velvety as a Grey Goose, this vodka proved to be a great medium for vanilla extraction. We used Mexican vanilla beans with our Titos vodka to see if you could still taste the mocha and caramel that are inherent in Mexican vanilla beans. An alcohol that is too strong will sometimes overpower the subtle notes of a vanilla bean. In this case, Titos was gentle enough to allow the softer elements of the bean to shine through. This is a great vodka for the price. In the same way that all bourbons are whiskeys but not all whiskey is bourbon, all cognacs are brandies but not all brandies are cognac. Where whiskeys are derived from ryes, corn, barley, etc., cognacs and brandies are derived from grapes and fruits, so they are naturally much sweeter than bourbons and whiskeys. Cognacs are made only from grapes grown in the Cognac region of France, whereas brandies are made from grapes and even other fruits (like apples) from anywhere around the world. Taste of wild strawberries meet lemongrass with just a touch of citrus for an aromatic spirit like no other. This unique spirit is vodka infused with real fruit and botanical essences. Explore Strawberry & Lemongrass As we did with the rum, we are going to start with a semi-top shelf bourbon. A common theme that you will see at VanillaPura is quality. When developing a quality extract, you can't overlook the spirit any more than you can overlook the importance of the vanilla bean itself. Woodford Reserve is one of the best bourbons in America. It has dark and smokey undertones, and since it's 51% corn based, it's sweet. But there is something of the sweetness within Woodford Reserve that is special. You can taste caramel, honey and vanilla all within the spirit itself. A Woodford Reserve bourbon extract made with an Indonesian or Mexican bean is the perfect dark chocolate, rich extract for darker desserts and even in BBQ sauces and protein glazes to add a hint of sweetness.

While this is not a top-shelf vodka, it will provide a wonderful final product that you will be proud of. Also a winter wheat vodka like Grey Goose, but it originates from Sweden. Svedka will provide a bold vanilla extract taste that becomes smooth and creamy with time. These extracts can be used with virtually any dessert or other food applications. The price is a little less than Grey Goose and the result is almost identical. See our lineup of videos below where we test bourbons, rums, vodkas, tequilas, brandies, cognacs and more!In short, if you are new to extract making, then your first job is to create an extract tasting experience up to a year after you begin. The more you taste at once, the more you will be able to determine what you like and for what application. We listed Smirnoff Vodkas as plural (vodkas) as opposed to the singular. Why? Because Smirnoff is the flavor leader of all vodkas. They have multiple vodka flavors, all of which can be used for vanilla bean extraction. The grade of these vodkas is D+ not because of taste. (The taste of a regular Smirnoff vodka vanilla extract is definitely an A) It's a D+ because there are specific flavor applications available through Smirnoff that might temp a first-time extract maker. We like white rum for two reasons: 1) It is sugar-based which means you will get a sweeter extract, and 2) It is mostly tasteless, which means that after a year of extraction, you will primarily just taste the vanilla beans. This makes white rum a great kind of alcohol to use when experimenting with different beans. Try a white rum with a Tongan vanilla bean vs. a white rum with a Madagascar vanilla bean and you will smell and taste the dramatic difference between those beans almost immediately. As such, white rum's applications are almost universal. A Mexican vanilla extract made in a white rum can be used in almost any dessert, making this our favorite choice. Captain Morgan white rum specifically is a little less strong and more subtle, which results in a creamy and smooth extract.

We can't wait to hear about what you have created and we hope you share the good and the bad with us! We love being part of your vanilla extract journey! While we found this cognac to err more on the smokey side vs. a brandy or a Hennessy, it still proved to be sweet, complex and full bodied on the nose and palate in its finished extract form. It's a wonderful spirit and a less expensive price if you choose to make a go at your first cognac vanilla extract. Mexican, Madagascar or Indonesian vanilla beans are best for this specific spirit.It can be distilled from any type of grains, potatoes, or even grapes worldwide. Due to its simplicity, this unaged spirit's main flavor factor is the quality of water and the ingredients used in the distillation process. Historians are not clear on the exact origin of vodka since different sources link its beginning to both Russia and Poland. But one thing is clear: this somewhat simple spirit, first used as a medicinal concoction, has become one of the most versatile drinks in the world. For its price, Maker's Mark is a great bourbon to begin with. It's made with a soft, red winter wheat instead of rye, which softens the bold tones found so often in most bourbons. What that means to you as an extract maker? It means that the vanilla has room to shine through and present itself within the complicated overtones of the bourbon. Simply stated, it's a perfect mixture of smokey and sweet and allows for a pure, rich bourbon extract experience. We recommend this bourbon as a great starting point for new extract makers. There are three broad types of tequila: 1) a "Silver" which is distilled and immediately bottled, 2) a "Reposado" (rested) which is stored in a cask for 2-12 months and 3) an "Anejo" (old) which is stored in a cask for 1-4 years. We didn't believe that the taste of tequila would blend well with vanilla, and we were absolutely wrong. A vanilla extract made with a great tequila is a wonderful treat.