Tinctures are made by steeping an herb, mushroom, or lichen in a high proof alcohol for four to six weeks.  Typically once steeped and decanted the herb is shelf-stable due to the content of alcohol used.  Tinctures are customarily diluted with distilled water and/or organic vegetable glycerin to equate to 50 proof.  Our tinctures are bottled at 60 proof, using vodka or grape alcohols or brandy.  Brandy has a better flavor for bitter herbs yet doesn't pull as much of the medicine from an herb or mushroom as higher proof alcohols.  Our mushroom extracts are processed by alcohol, decanted, then processed by water extraction.  This double extract process ensures that we capture polysaccharides, triterpenes, and beta glucans to use medicinally to target whatever that specific mushroom is known for.