October 2026 — The Fall Harvest Blend | Mexico, Ecuador & Peru Vanilla Beans

The Only Blend Built from Three Vanilla Species

October arrives with color. The trees turn amber and crimson, the mornings carry a real chill, and the kitchen fills with the smells that define the season — hot cider, pumpkin spice, cinnamon rolls, apple pie, banana bread. It is the month when baking stops being occasional and becomes a ritual.

This blend was designed for exactly that. But what makes the October Collector's Edition unlike any other blend in this series is what's inside: three different vanilla species from three different countries across the Americas — V. planifolia from Mexico, V. tahitensis from Ecuador, and V. pompona from Peru. Most vanilla extracts are made from a single species. This one brings all three together in a single pouch, creating a flavor complexity that is genuinely rare.

The Origins & Their Flavors

Mexico — Veracruz (V. planifolia) — Buttery vanilla with rich chocolate and caramel notes and a distinctive spicy vanilla kick. Veracruz is the birthplace of vanilla — the region where V. planifolia was first cultivated and where the plant still grows in its most storied form. Mexican vanilla carries a warmth and complexity that is deeply familiar yet unmistakably its own: the note that makes a pumpkin pie taste like it came from somewhere extraordinary, the spiced depth that defines October baking at its best.

Ecuador — The Colorado (V. tahitensis) — Pronounced vanilla with velvety undertones of nectarines and dried fruit. The Colorado brings the brightness — a floral, fruit-forward lift that keeps the blend from becoming too heavy. In the context of October baking, it's the note that makes a spiced apple cake feel alive, the unexpected sweetness in a cinnamon roll glaze that you can't quite place but can't stop thinking about.

Peru — The Rioja (V. pompona) — Dark, earthy vanilla with rich caramel, figs, and molasses undertones. V. pompona is the rarest of the three species and the most dramatic — bold, deep, and complex in a way that builds slowly in the bottle. The Rioja is the October night itself: dark, rich, and full of character. It is what gives this extract its staying power and makes it a blend worth returning to year after year.

Together, these three create a layered extract that opens with bright nectarine and floral notes, moves through buttery spiced chocolate and warm Mexican vanilla, and finishes with a long, dark caramel and molasses depth — a flavor arc built for the full range of fall and holiday baking.

Designed for Fall Spirits

This blend was formulated for vodka, brandy, or cognac — and each spirit brings out a different dimension of the blend.

• Vodka lets the Ecuador nectarine and Mexico spiced chocolate notes come forward cleanly — a bright, complex extract ideal for lighter fall baking like sugar cookies, shortbread, and vanilla custard. Use a ratio of 1oz of beans for every 8oz of alcohol and age up to 1 year for light spirits.
• Brandy or cognac amplifies the Peru Rioja's dark caramel and molasses character alongside the Mexican vanilla's spice, creating an extract with extraordinary depth — built for pumpkin pie, pecan tart, spiced banana bread, and the richest holiday baking. Age 18 months to 2 years for dark spirits.

This extract will sit proudly in your cabinet for years, its October label waiting each season to come back into use. Start it now and it becomes a permanent part of your fall baking ritual.

Blend Specifications

Collector's Edition — Limited Window

Only available once a year.

Happy Extracting!