Like fine bordeaux wines, champagne cognacs of France, and magnificent sherrys, Pure Vanilla Extract requires slow aging in order to develop a full-bodied character. Chemical changes take place during the aging process allowing for the formation of esters from acids, which develops aromas and aldehydes, thereby producing the full complexity of the extract. These changes first become evident at three weeks after bottling, when the bitterness begins to diminish. Within three months, the changes become even more noticeable in taste and particularly in aroma. When aged over six months, the character and complexity of the extract matures, producing topnote essences with smooth, rich taste.
There is a direct correlation between the length of time and the rate of speed with which the extract is aged. The slower the aging, the better the development of the esters and aldehydes which produce the vanilla’s quality of aroma and taste.
Aging, however, is very costly and quite rare. The ingredients (alcohol and vanilla beans) are very expensive, and processors today exclude this integral step altogether. Instead, they ship the extract immediately after bottling, thus foregoing the cost involved in aging and storing.