The Original Watkins Vanilla

Watkins has been making Vanilla extract since 1895. J.R. Watkins dedication to quality was legendary and his Vanilla was found to be superior in flavor to even the best store brands, therefore it quickly became and now remains a staple of many kitchens across North America.

At the Paris International Exposition in 1928 Watkins Vanilla and Spices gained international acclaim when it was awarded the Grand Prix with Gold Medal.

No other company can make this claim!

First, Watkins starts with the very best quality whole Madagascar Bourbon Vanilla Beans with moisture levels in the optimum range of 21-23%. The Vanilla extract is made by percolating chopped vanilla beans with ethyl alcohol and water. This extraction or brewing process takes about 48 hours and then the extract is carefully aged in tanks for several weeks. Next, the extract is filtered and goes into holding tanks to continue the aging process until it's bottled as Pure Vanilla Extract or for the next step in creating Watkins signature double strength Vanilla.

Watkins Original Double Strength Vanilla is fortified to make the flavor resistant to degradation by heat or freezing and to make the product double-strength. The low alcohol content of 8.25% makes it even more heat-resistant. It's even certified Kosher.

One of the things I like best, right after taste, is Watkins vanilla saves me money. I do a lot of baking for my family, and use a lot of vanilla. Watkins is double strength so I only need use half of what the recipe calls for. We also like a bit of vanilla added to coffee, rooibos tea, hot chocolate and other beverages.

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