Extractions

The species you start with sets the ceiling for what you can produce. Lion’s Mane, Reishi, Chaga, and Cordyceps are the most widely used in medicinal mushroom extraction, and each carries a distinct compound profile that requires the method to be adapted accordingly. Reishi, for example, is dense with triterpenes that need alcohol at 190 proof or above to extract efficiently. Lion’s Mane holds polysaccharides that require hot water to become properly bioavailable. A tincture using only one solvent for either species extracts selectively, not fully.

Ethanol is produced by fermenting sugars from plant materials. Sugarcane, corn, wheat, sugar beets, and grapes are all common source crops. Fermentation converts sugars to ethanol and carbon dioxide. Distillation then separates ethanol from water and other byproducts, increasing concentration. Standard distillation reaches around 95% ethanol, or 190 proof. Reaching 200 proof requires an additional dehydration step to remove the remaining water. What sets ethanol apart from other alcohols used in industry is that it is non-toxic at food and beverage concentrations.