I have done a study of alcohols and came up with Ketel One vodka, Bulleit bourbon, Captain Morgan spiced rum and your Captain Morgan Coconut rum. I like your Captain Morgan Coconut rum the best. Spiced rum is to be used with spiced cakes, pumpkin and apple. I like the Mexican beans the best. Since they are so expensive, next time I will use half Mexican and half Madagascar. I think I will get a fuller flavor. Thank you for all your help.
@@ClementFamilyFarms I have given small bottles to friends, but haven’t heard back yet. I put the vanilla in milk, waited a few minutes and then tried it.
From what I’ve heard, rum or vodka seem to be the top two recommend alcohols for making vanilla extract. My favorite rum for baking is Kraken black spiced rum because the flavor is good without being harsh, so I’m hoping when I get around to making my own vanilla extract it continues to give me good results, but I’m also interested in making a batch with CM coconut rum because you say it gives you great results as well.
Yes the CM coconut rum is incredible. That is way I buy 5-10 cases a year of it. In this video i had 2 cases siting to the left of me in the video plus 3 other cases of it on the floor. Maybe this blind taste testing will change my mind.
I don't like that "cheap" alcohol taste. Not sure what it is, but I taste it in all the lower cost vodkas. New Amsterdam isn't too bad, but it's still there. Best I have found for neutrality is Grey Goose Vodka. I also like to use rum, sometimes. DonQ 7 year is very good, meaning it gives it a different flavor profile, but doesn't have that sharp edge of "cheap alcohol". I'm also doing some non-alcohol batches. Glycerin is the typical recommendation, but the sweetness is overwhelming, to me. I'm trying MCT oil as an alternative. The MCT oil is much slower to extract than the glycerin. Anyone have a non-alcohol alternative that works well?
I use a 6X Filtered and 6X Distilled Sipping Quality Potato Vodka from a local small-batch distillery. If I can't sip it I don't want it in my recipes.
This is not going to be available to everyone, but there is a local distillery that sells me their liquor right off the still, and it's made from distilled milk sugars. It is so smooth that it's the only thing I'll use now. I bring it down to 35% to use.
@@cgallamore1 To reduce 80 proof to 70 proof, multiply the volume (in liters) by 140 and add that amount of water in milliliters. To reduce 150 proof to 70 proof, multiply the volume (in liters) by 1,140 anad add that amount of water in milliliters. For instance if you have 1.75 liters of 150 proof rum that you want to make 70 proof, multiply 1.75L x 1140=1995mL (or 1.95L), so you add that amount to the 151 (1.75+1.995) which will give you 3.745L of 70 proof rum.
Sounds like an interesting project. I bottled up my first batch of vanilla last November and just the other day cracked one open to taste it. Still a little harsh - I'm hoping some more time will mellow it out a bit. I used Madagascar beans and Smirnoff Vodka. I ran a little short on the second bottle so I topped it up with Stoli. My vote would be for the most neutral, cleanest tasting Vodka you can find.
I started off with Smirnoff over 20 years ago and stopped using it because it never mellowed out it was so harsh. After about 15 different vodkas i ended up mostly using New Amsterdam Vodka and my clients tended to like it it better also. Then I changed to rums and ended up with my best seller the captain Morgan coconut rum 70 proof. But I am always open for change if it is better and that why I thought this would be a good project for everyone.
If you run any vodka through a britta or other charcoal filter a few times it will be some of the best you ever tasted. I plan to use rum for my vanilla extract but if I was going to use vodka I would definitely run it through a Britta filter a few times 1st
The alchohol for a none drinker for me has been the hardest part. I don't quite do everything you do cause it's a learning experience for me but I did notice some alchohol has a stronger smell even after a yr letting the vanilla extract. I did the test your tube test. The bean was still extracting even after a yr of just sitting with the occasional shaking(I don't have a sealer). I also notice, when you do the scrape method, a lot of fibers are floating around and some people mistook it as mold. I have been comparing the cut and scrape compared with just chopping it into tiny pieces and notice a difference in color and loose fibers. Since mine isn't done yet I don't know if there is a difference taste. Taste test are hard for me bacause I am asthmatic and the inhaler messes with my taste buds. I cannot wait for the end results of your test.
The white rum is good but if you can find any coconut rum at 70 proof I would use that first before the white rum. If your store carries the CM white rum they can order the CM coconut rum 70 proof for you. It is the same company and the distributors are willing to help get you what you want.
Yes I only sell locally. We have been beekeepers for 8 years now and love it. We Haven't done much this year with them do to time and not having enough of it.
Brand new. Not a drinker. Occasionally socially only. Found this in my liquor cabinet. No idea where it even came from. Is this any good? SVEDKA. Imported Swedish vodka distilled 5 times 40% alcohol by volume 80 proof
80 proof is just fine to use. I just tend to use the 70 proof more often to lesson that alcohol bite of smell. I do use 90 proof vodka at times but I know it will have a strong alcohol presence even when finished.
I have done a study of alcohols and came up with Ketel One vodka, Bulleit bourbon, Captain Morgan spiced rum and your Captain Morgan Coconut rum. I like your Captain Morgan Coconut rum the best. Spiced rum is to be used with spiced cakes, pumpkin and apple. I like the Mexican beans the best. Since they are so expensive, next time I will use half Mexican and half Madagascar. I think I will get a fuller flavor. Thank you for all your help.
Oh that is great I love when people try new things. Have you ever tried blind tasting with your friends?
@@ClementFamilyFarms I have given small bottles to friends, but haven’t heard back yet. I put the vanilla in milk, waited a few minutes and then tried it.
I have tried 2/3 Madagascar and 1/3 Mexican in your coconut rum and it is wonderful!
I'd say titos vodka, some brandys are good too or a real good scotch that has hint of caramel honey and some have hints of vanilla as well
Your set up is great! Very informative. Looking forward to the test. Good job 👍
Thanks! 👍
I started making it like you do after watching all of your videos and my favorite is Captain Morgan coconut rum too , best tasting for me 💜
From what I’ve heard, rum or vodka seem to be the top two recommend alcohols for making vanilla extract. My favorite rum for baking is Kraken black spiced rum because the flavor is good without being harsh, so I’m hoping when I get around to making my own vanilla extract it continues to give me good results, but I’m also interested in making a batch with CM coconut rum because you say it gives you great results as well.
Yes the CM coconut rum is incredible. That is way I buy 5-10 cases a year of it. In this video i had 2 cases siting to the left of me in the video plus 3 other cases of it on the floor. Maybe this blind taste testing will change my mind.
My favorite is Captain Morgan Coconut Rum. Second favorite is REIGNCANE ALASKAN VODKA. Distilled from SUGAR CANE!
The CM coconut rum will be one of the ones I test. It is my favorite and my go to alcohol for just about everything.
Bacardi white rum is what I use mostly
I’m partial to the New Amsterdam that you recommended.
I’ll be watching for the blind test!
Oh I would love to win the testers!
Love that your doing this!
TITOS VODKA for me
I love Captain Morgan white rum or spiced rum.
I don't like that "cheap" alcohol taste. Not sure what it is, but I taste it in all the lower cost vodkas. New Amsterdam isn't too bad, but it's still there. Best I have found for neutrality is Grey Goose Vodka. I also like to use rum, sometimes. DonQ 7 year is very good, meaning it gives it a different flavor profile, but doesn't have that sharp edge of "cheap alcohol".
I'm also doing some non-alcohol batches. Glycerin is the typical recommendation, but the sweetness is overwhelming, to me. I'm trying MCT oil as an alternative. The MCT oil is much slower to extract than the glycerin. Anyone have a non-alcohol alternative that works well?
If your not trying the vacuum seal method you should try that. It will help with your non alcohol batches also.
@@ClementFamilyFarms Actually, I am. I cycle between vacuum and ambient pressure regularly.
The best one that I enjoyed making my vanilla with is Admiral Nelson.
I use a 6X Filtered and 6X Distilled Sipping Quality Potato Vodka from a local small-batch distillery. If I can't sip it I don't want it in my recipes.
This is not going to be available to everyone, but there is a local distillery that sells me their liquor right off the still, and it's made from distilled milk sugars. It is so smooth that it's the only thing I'll use now. I bring it down to 35% to use.
Oh that is great getting something local and right off the press. I am working with a distillery now on a couple of future projects.
One of my favorites is Brandy. For the last year I've been using 151 Everclear cut with distilled water to 80 proof.
So I’m wet behind the ears new - when y’all say you cut it to 80% proof. How do you know how much that is? Is there a chart?
@@cgallamore1 To reduce 80 proof to 70 proof, multiply the volume (in liters) by 140 and add that amount of water in milliliters. To reduce 150 proof to 70 proof, multiply the volume (in liters) by 1,140 anad add that amount of water in milliliters.
For instance if you have 1.75 liters of 150 proof rum that you want to make 70 proof, multiply 1.75L x 1140=1995mL (or 1.95L), so you add that amount to the 151 (1.75+1.995) which will give you 3.745L of 70 proof rum.
Everclear/ Distlled water
I using Driftless Glen premium vodka. Handcrafted in Wisconsin. I am not a drinker…so I cannot pick something by tasting it.
Sounds like an interesting project.
I bottled up my first batch of vanilla last November and just the other day cracked one open to taste it. Still a little harsh - I'm hoping some more time will mellow it out a bit.
I used Madagascar beans and Smirnoff Vodka. I ran a little short on the second bottle so I topped it up with Stoli.
My vote would be for the most neutral, cleanest tasting Vodka you can find.
I started off with Smirnoff over 20 years ago and stopped using it because it never mellowed out it was so harsh. After about 15 different vodkas i ended up mostly using New Amsterdam Vodka and my clients tended to like it it better also. Then I changed to rums and ended up with my best seller the captain Morgan coconut rum 70 proof. But I am always open for change if it is better and that why I thought this would be a good project for everyone.
If you run any vodka through a britta or other charcoal filter a few times it will be some of the best you ever tasted. I plan to use rum for my vanilla extract but if I was going to use vodka I would definitely run it through a Britta filter a few times 1st
The alchohol for a none drinker for me has been the hardest part.
I don't quite do everything you do cause it's a learning experience for me but I did notice some alchohol has a stronger smell even after a yr letting the vanilla extract.
I did the test your tube test. The bean was still extracting even after a yr of just sitting with the occasional shaking(I don't have a sealer).
I also notice, when you do the scrape method, a lot of fibers are floating around and some people mistook it as mold.
I have been comparing the cut and scrape compared with just chopping it into tiny pieces and notice a difference in color and loose fibers. Since mine isn't done yet I don't know if there is a difference taste.
Taste test are hard for me bacause I am asthmatic and the inhaler messes with my taste buds.
I cannot wait for the end results of your test.
I think vanilla extract that has scraped seeds and beans is more flavorful, but I’d love to hear what you think when you finish your experiment.
Reigncane Vodka is my fav!
cap morg gold 750 add 200 ml desaronno mix with 4 oz beans
Sweet Cuban Rum
Captain Morgan Spiced Rum
I cant find CM coconut rum in my country, is CM white rum okay?
The white rum is good but if you can find any coconut rum at 70 proof I would use that first before the white rum. If your store carries the CM white rum they can order the CM coconut rum 70 proof for you. It is the same company and the distributors are willing to help get you what you want.
Looking forward to it!
I've used absolute vodka and grey goose.
How do you know when the beans are finished extracting?
check out my vanilla process series. It is a 4 part series showing how I make my vanilla and how I do my testing.
@@ClementFamilyFarms thanks!
Everclesr and Distilled Water
Everclear and Distilled Water is the best. I have tried everything except Tequila.
Can we buy your vanilla online or you just sell locally? I remember you mentioned you work with bees & honey. I love Raw honey lol!
Yes I only sell locally. We have been beekeepers for 8 years now and love it. We Haven't done much this year with them do to time and not having enough of it.
Flor de cana white rum
I think the more comments, the more that RUclips will green light your video.
Kirkland French Vodka
Evan Williams Bourbon
Koloa coconut rum
Pau Maui vodka
Wild turkey 101
Amsterdam 100 proof Vodka
One of my favorites
I do not recommend the instapot method.
Could you elaborate on why you do not recommend it? I was just getting ready to make some using my Instapot. Thanks
Are you single
Brand new. Not a drinker. Occasionally socially only. Found this in my liquor cabinet. No idea where it even came from. Is this any good?
SVEDKA. Imported Swedish vodka distilled 5 times 40% alcohol by volume 80 proof
80 proof is just fine to use. I just tend to use the 70 proof more often to lesson that alcohol bite of smell. I do use 90 proof vodka at times but I know it will have a strong alcohol presence even when finished.