Both grow under the same botanical name — Vanilla planifolia — yet step into a kitchen with beans from the Comoros Islands and beans from Vanuatu, and you'll quickly discover that species is only the beginning of the story. Volcanic soil, tropical humidity, curing traditions, and the hands that tend each vine all leave their mark on the final bean. Here's a side-by-side look at two remarkable origins and why blending them in a single vodka extract might be the most rewarding thing you do this year.
The Comoros Islands — The Sima: Creamy, Classic, Deeply Familiar
Nestled in the Indian Ocean between Madagascar and the East African coast, the Comoros archipelago sits on volcanic soil that has quietly produced some of the world's most consistent V. planifolia beans. The climate is warm and humid year-round, and the curing process follows a slow, traditional method that coaxes out the full depth of the bean.
Flavor Profile
- Aroma: Creamy classic vanilla with a warm hint of caramel and marshmallow
- Extract taste: Classic vanilla forward, with undertones of dark chocolate, caramel, and a buttery marshmallow finish
- Character: Rich, round, and comforting — the benchmark of what most people picture when they think "vanilla"
Bean Quality
Grade A, pliable, moist, and oily with a generous 5"–7" length. The high moisture content means the beans are bursting with vanillin and aromatic compounds ready to infuse into your spirit of choice.
→ Shop The Sima — Comoros V. Planifolia Vanilla Beans
Vanuatu — The Mavea: Bold, Tropical, Beautifully Exotic
Grown on the island of Mavea in the South Pacific archipelago of Vanuatu, these V. planifolia beans are shaped by one of the most unique terroirs on earth. The volcanic soil, tropical climate, and artisan curing traditions of the region produce a bean that is unmistakably its own — bold, fragrant, and layered with character that surprises even seasoned vanilla enthusiasts.
Flavor Profile
- Aroma: Strong, fragrant vanilla with notes of nutmeg, ginger, and mango
- Extract taste: Bold, creamy vanilla with cinnamon and sandalwood undertones, and a sweet tropical fruit finish
- Character: Adventurous and complex — a standout in extracts, gourmet baking, and tropical-inspired recipes
Bean Quality
Grade A, moist, pliable, and rich in aromatic oils. Pairs beautifully with vodka, white rum, cognac, dark rum, and Irish whiskey — a versatile bean that rewards experimentation.
→ Shop The Mavea — Vanuatu V. Planifolia Vanilla Beans
Side-by-Side Comparison
| Comoros — The Sima | Vanuatu — The Mavea | |
|---|---|---|
| Species | V. planifolia | V. planifolia |
| Region | Indian Ocean archipelago | South Pacific archipelago |
| Aroma | Creamy, caramel, marshmallow | Fragrant vanilla, nutmeg, ginger, mango |
| Extract character | Classic, rich, dark chocolate undertones | Bold, creamy, cinnamon and sandalwood |
| Best spirits | Vodka, bourbon, dark rum, brandy | Vodka, white rum, cognac, dark rum, Irish whiskey |
| Grade | Grade A | Grade A |
The Blend: A Beautiful Vodka Extract from Two Worlds
Here's where things get exciting. Because both beans are V. planifolia, they share a common aromatic backbone — which means they blend harmoniously rather than competing. The Comoros beans lay down a rich, creamy, classic vanilla foundation, while the Vanuatu beans lift the extract with bold tropical complexity: hints of nutmeg, mango, cinnamon, and sandalwood weaving through every drop. The result is a blended extract that is greater than the sum of its parts.
How to Make a Comoros + Vanuatu Blended Vodka Extract
- Ratio: Use 1oz of beans (total) for every 8oz of vodka. Split the beans evenly — half Comoros, half Vanuatu — or lean heavier on whichever profile you prefer.
- Prep: Split the beans lengthwise to expose the seeds and maximize surface area.
- Vessel: Use a clean glass jar or bottle with a tight-fitting lid.
- Spirit: A neutral, high-quality vodka (80 proof / 40% ABV) lets both origins speak clearly without interference.
- Age: Store in a cool, dark place and allow to age for up to 1 year. The Vanuatu tropical notes will emerge early and brighten the extract; the deep Comoros character deepens and rounds everything out over time.
- Taste as you go: Around the 3–4 month mark you'll start to see the two origins weaving together into something uniquely yours.
Whether you prefer the classic depth of Comoros, the bold tropical character of Vanuatu, or the magic of both together — your extract journey starts with great beans.
Ready to start? Explore our full collection of guides, ratios, spirit pairings, and tips at the link below.
