This blog provides foundational education on food grade ethanol, including what it is, how it is made, and how it is used across culinary, extraction, and formulation workflows. Articles explain proof, purity, safety considerations, and common applications for professionals and experienced DIY users. Content is intended to help readers make informed decisions when working with high-purity alcohol.

Food Grade Ethanol 101

Why Cannabis Tinctures Are One of My Favorite Uses for 200 Proof Food Grade Ethanol

Cannabis tinctures are one of the uses that helped me understand why a clean, pure ethyl alcohol matters. A good solvent gives the maker control. It gives you a way to work with the plant, preserve what you are trying...

Let Time Do the Work: Start an Extract Before You Leave for Summer Travel

Summer has a way of pulling us in two directions. On one hand, there are projects to make, ingredients to preserve, recipes to try, and ideas that keep piling up. On the other hand, summer is also when we try...

What Does “Real” Mean in 2026 and Into the Future?

There was a time when “real” felt easier to understand. A food label, a product photo, a recipe, a face on a screen, or a familiar brand name carried a certain amount of trust. We could look, read, taste, smell,...

Tincture vs. Extract: What’s the Difference? | Culinary Solvent

Tincture vs. Extract: What’s the Difference? If you want the short answer first, an extract usually emphasizes flavor, aroma, or ingredient capture, while a tincture usually emphasizes herbal tradition or herb-centered use. The alcohol process may look very similar in...

Understanding the Heat You Feel When Mixing Pure Ethanol and Water - Exothermic Reactions Explained

If you have ever mixed high-proof ethanol and water, you may have noticed something surprising. The container can start to feel warm. This is completely normal. It is part of the chemistry that happens when these two liquids combine. This...

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