I've forgone real vanilla completely. It's expensive, inconsistent, and very bad for the environment. The taste we associate with real vanilla is it's imperfec

I've forgone real vanilla completely. It's expensive, inconsistent, and very bad for the environment. The taste we associate with real vanilla is it's imperfections anyway. So I'll cut artificial vanilla with a splash of bitters and bourbon and have found it to be generally superior for most recipes.