One thing my grandmother taught me is to make homemade vanilla. I use a bottle of Hennessy cognac and put in 8 split madagascar vanilla beans. It is such a wonderful flavor.
I have never tried it using vodka but it would make clear vanilla. Will definitely have to try vodka with flavorings next.
BTY, homemade vanilla does make an excellent holiday gift.....do it every year 
Here are a couple of posts (did a search) from a vanilla discussion on here before:
from JoAnnB: Cooks magazine did a recent taste test on real vanilla extract (several expensive brands) and several brands imitation vanilla. It was a shock to the pastry chefs that they chose items with IMITATION over real.
If it is not cooked, real has a more natural flavor. But in baked goods, the imitation vanilla holds the flavor better.
Who would have thought?
From Rodneyck: I remember a segment on America's Test Kitchen where they tested high end vanilla extracts and the imitation variety.
"...Another surprising find is that there seems to be no difference between pure gourmet-type vanilla extracts and the cheap imitation kind in terms of the final end product -- in fact, the cheap stuff beat out the good stuff in taste tests. "
If I remember correctly, the top dog in the flavor taste test was CVS Imitation Vanilla - hands down.
I have been making homemade vanilla for a couple of years. I use vodka, ( that's the only part I hate, going in and buying the booze). It still gets brown, but is is very good.
I made a Boston creme pie for my sisters decorating party a couple of weeks ago. I used the real vanilla in the homemade filling, and was afraid I had used too much, but EVERYONE loved it! Several of the ladies said that it was the best they had ever tasted.
Of course I can't use it in my icing.
I was a little disturbed by your post. I had never heard that before.
I use Rodelle's Vanilla and I believe it is made from Madagascar beans but it tastes better than any of the other Madagascar vanilla's I have ever used.
I am going to try some of the vanilla's that were mentioned on the site. Never heard of them.
I get Rodelle's from shopzilla.com
A quote from:
http://www.vanilla.com/html/facts-extracts.html
"Imitation Vanilla
Imitation vanilla is a mixture made from synthetic substances, which imitate part of natural vanilla smell and flavor. Imitation vanilla in the United States comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary bouquet.
The first synthetics were made in Germany in the 1870s because pure vanilla was so expensive that only the wealthy could afford it. It was first made from coniferin, the glucoside that makes some pines smell a little like vanilla. In the 1890s a French chemist created a synthetic from euganol, found in cloves. The two most common sources for synthetic vanillin have been Lignin Vanillin, a by-product of the paper industry, which has been chemically treated to resemble the taste of pure vanilla extract, and Ethyl Vanillin, which is a coal-tar derivative and frequently far stronger than either Lignin Vanillin or pure vanilla.
In the 1930s, the Ontario Paper Company, was struggling with the sulphite liquor, a by-product of paper making, which was polluting local streams near their plant. Company chemists realized it could be turned into synthetic vanillin, a viable but curious ecological solution to a big problem. If you grew up on synthetics, imitation vanilla will be a familiar flavor for you. Given the fact that vanilla isn't that expensive, you might consider learning to enjoy the real deal."
also:
"Coumarin
Coumarin is a derivative of the tonka bean, which comes from Dipteryx ordorata, a tree native to Brazil. Some of the organic constituents that make up its flavor are similar to, or the same as, those in pure vanilla. Coumarin is frequently found in synthetic vanillas from Mexico, Central America and the Caribbean as it's cheap and it makes synthetic vanilla taste more like the natural. Unfortunately, coumarin is considered toxic, especially to the liver, and potentially carcinogenic, and has been banned from the United States since the 1950s. (Dicumarol, which is a derivative of coumarin, is the active ingredient in certain blood-thinning medications, and is legal in the United States.)"
OMG! I had no idea! Good thing I have always favored the Real Vanilla! Geez! You learn something new every day thanks to CC!!!
A quote from:
http://www.vanilla.com/html/facts-extracts.html
"also:
"Coumarin
Coumarin is a derivative of the tonka bean, which comes from Dipteryx ordorata, a tree native to Brazil. Some of the organic constituents that make up its flavor are similar to, or the same as, those in pure vanilla. Coumarin is frequently found in synthetic vanillas from Mexico, Central America and the Caribbean as it's cheap and it makes synthetic vanilla taste more like the natural. Unfortunately, coumarin is considered toxic, especially to the liver, and potentially carcinogenic, and has been banned from the United States since the 1950s. (Dicumarol, which is a derivative of coumarin, is the active ingredient in certain blood-thinning medications, and is legal in the United States.)"
I just recently learned this fact and it is sooo funny that you listed this site. They are the only people that I buy vanilla beans from. I am partial to south american vanilla and vanilla from Equador is to die for. I purchased the site's package of Tahitian, Madagascar and Mexican vanilla and vanilla beans. And I soon realized that most of the vanilla's that I liked were of the Mexican variety and that is when I discovered that interesting little tidbit about Mexican vanilla but I didn't remember what it was called or where I had read it and I didn't want to spread an untruth. Good work!
My favorite vanillas come from Ecuador, Santo Domingo, and almost any country in South America. The vanilla is very distinctive and can really take over the flavor of a recipe so it can't be used for everything but if you have the money I would highly recomend trying out the vanilla on the website posted. I didn't know vanilla beans could be so plump until I ordered them from the site. And the Tahitian . . . wow! It is amazing but it seemed very delicate. It was great in farina but disappeared in frosting. Ok so I digress but I can talk about vanilla all day long. I love the stuff.
thanks all for keeping me so well informed and I really appreciate that you supported your knowledge with an outside source 7yyrt.
I just received an email from the Doylestown Store and he gave me the web site address: www.doylestowngeneralstore.com. I told him that I posted his address on this site and that I liked his website. I think natural vanilla is better than wood products or polluted products....
Vicky
At least we are getting some fiber... 
My husband's aunt is a snowbird and goes to Mexico every year. I have her bring vanilla from there. It is so tasty. I like it so much better then the extracts.
When I travelled to Mexico this summer, I bought some vanilla there and it is wonderful. They did have a golden colored vanilla that I did not buy but wish I did. I am looking for a natural clear vanilla and will let everyone know if I find it. Perhaps the light golden vanilla would have been better for white icing. Dark does darken the white icing noreen and that's a shame.I'm going to try to find it on the net.
What about almond extract? Is this natural?? Yikes!!
Vicky
Stephanie,
When did your Walmart start carrying Watkins? My Walmart in St. Louis does not have it yet but I'll continue to look.
Vicky
There is a florist on Lindbergh right behind the International Waffle House just before Patterson Rd that carries Watkins? It's a little bitty store next to a bakery supply called Fisher's.
I'm familiar with Fisher's cake deco. store. It is quite a distance from me, I'm in Fenton now and it would take about 45 minutes to get there. I'm surprised they are now selling Watkins, though, they used to only sell Wilton. Thanks for the tip.
Vicky
It does make icing a bit more off-white, but if you use butter, it will be a bit off white anyway. You can offset the yellow-ness with a TINY bit of violet icing color, but unless there is something pure white near the cake, I don't find that most people can tell it's not pure white.
ETA: My vanilla of choice is Nielsen Massey Madagascar Bourbon, but Tahitian Vanilla and Mexican vanilla are also very good. I generally use the latter two for other desserts, but Madagascar Bourbon is my "every day" vanilla! 
www.nielsenmassey.com
While we're at it:
Ground Beetles Have Been Used to Provide Red Coloring in Processed Foods for Years
For years, the female chochineal beetle has been the source of red dyes for processed foods. These beetles are raised in Peru and the Canary Islands, dried and ground into a fine powder, or made into an extract. Both have been and still are simply labeled as "color added" or artificial color". Carmine, its official name, is found in ice creams, yogurts, fruit drinks, alcoholic drinks and candy products. The colors it produces is red, pink, or purple. After eating carmine coloring, some react with rashes, hives and even anaphylaxis attacks. Pressure to better inform the public, including vegans, vegetarians, and animal rights advocates, has the FDA addressing the need list the insect-derived red color additives on labels. We say the sooner the better.
I don't know, maybe crushed beetles would be better than synthetics though?
More on the beetles http://www.snopes.com/food/ingredient/bugjuice.htm
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