SAVA combines the woody, earthy complexity of their Madagascar Vanilla Extract with smooth, slightly sweet J. Rieger & Co. Kansas City Whiskey (a blend of straight bourbon, light corn whiskey and straight rye with a dash of 15-year-old sherry) in this limited-edition vanilla extract. About 40 pounds of vanilla beans are placed into a fully infused whiskey barrel filled with grain alcohol and water before being aged for eight weeks to let the flavors bloom. The oaky, bourbon flavor from the barrel gives way to a delicate sweetness that gives this vanilla a unique sense of depth.

You'll never taste a vanilla extract like this: SAVA's Madagascar Vanilla Extract has a rounded smoothness and woody, earthy complexity that far surpass the medicinal, artificial-tasting extracts you'll find at the supermarket. In fact, the creamy-rich extract tastes on par with high-quality vanilla pastes we've tried—it truly captures the essence of a whole vanilla bean. The company partners with Malagasy farmers in Madagascar's northeastern Sava region, famous for its vanilla production, to source sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.

Woody, earthy and sweetly aromatic, SAVA Trading Co.'s Gourmet or Grade A Madagascar Vanilla Beans are sourced from Madagascar's northeastern Sava region, which is famous for its vanilla production. The high-grade beans are distinguished by a length of at least 6 inches, no physical imperfections and a high moisture content that makes them plump and pliant; they also have the highest vanillin content. SAVA partners with Malagasy farmers to source sustainably grown beans picked at peak maturity. By cutting out middleman costs, the company is able to directly pay farmers above-market prices for their premium vanilla and support local village economies. These premium beans are in vials to show off their glossy, reddish-brown appearance and natural oils, indicators of their freshness.

We finally found a classic-tasting vanilla syrup made in small batches from real vanilla beans, not artificial extracts like many others. You can even see the flecks of vanilla bean dotting the syrup. The consistency is rich and decadent—so it can hold its own drizzled over pancakes or ice cream—but still melts well into coffees, drinks, yogurt and desserts. And the taste is unmatched, thanks to whole, vine-ripened Bourbon vanilla beans: delicate and nuanced, never sickly sweet or fake, lightly sweet with a rounded vanilla richness. SAVA partners with Malagasy farmers in Madagascar's northeastern Sava region (famous for its vanilla production) to source organic, sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.

Hand-harvested from Madagascar's northeastern Sava region, which is famous for its vanilla production, SAVA Trading Co.'s Extract-Grade Madagascar Vanilla Beans are fresher than conventional brands and hand-processed using traditional methods to maximize their vanillin content and preserve their woody-sweet depth of flavor and intoxicating aroma. The company partners with Malagasy farmers to source sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay Madagascar farmers above-market prices for their premium vanilla and support local village economies. These whole beans are great for making homemade extract—simply soak beans in the alcohol of your choice. Or scrape the seeds out to use in desserts and keep the leftover pods in a jar of sugar to infuse it with vanilla flavor.