Ramona was one of our first members (perhaps the first member) of our vanilla extract making group. She regularly responded to new members that had questions about how many beans they needed, the best type of alcohol and more. Seldom did Ramona make a recommendation without encouraging the use of Buffalo Trace Bourbon.
Here is Ramona's recipe in her own words:
My very favorite recipe used 2.5 ounces of Madagascar vanilla beans in 20 ounces of Buffalo Trace Bourbon. I.made it in the Bourbon bottle and let it sit for about.9 months before I decided to try it. It tastes better the longer it sits. It has some smoky undertones that give it a distinct flavor that leaves everyone wanting to know what special ingredient I add to my baked goods.