Wash all six glass bottles in hot soapy water, rinse well, and let fully air-dry. If you plan to gift them or want maximum shelf safety, sterilize by boiling or using a dishwasher sanitize cycle. Label each bottle with “Bourbon” or “Dark Rum” and the date (e.g., Nov 2025).

Using the sharp knife, slit each vanilla bean lengthwise to expose the interior seeds and pod. If a bean doesn’t fit fully in the bottle, cut it into two pieces. This allows the alcohol to extract the maximum flavor and aroma.

Place 4 vanilla beans into each 8-oz bottle. Ensure the beans lie fully inside the bottle and will be submerged once filled.

Using the funnel, fill three of the bottles with bourbon and the other three with dark rum until the beans are completely submerged and there is about ½ inch of head space at the top. Seal the bottles tightly.

Give each bottle a vigorous shake to distribute the beans and alcohol. Store all bottles at room temperature in a dark cabinet away from direct sunlight.

Shake each bottle gently once per week during the first month, then once every 2-4 weeks afterwards. While you can use the extract after 3 months, for best flavor wait 6–12 months — the longer it ages, the richer, darker, and more aromatic it becomes.

Once you begin using your extract, you can refill each bottle with the same alcohol type when volume drops. After you refill, give a good shake and allow a week or two for the flavor to rebalance. Replace beans after about one year of use/refilling as potency gradually decreases.