Finding the best alcohol for culinary extractions is important when making mushroom tincture. Many people pick food-grade ethanol around 90-95% strength to dissolve compounds that only alcohol can get, and it leaves behind no unwanted things. Clean alcohol maintains natural mushroom features without bringing strange flavors or unsafe materials. The flavor and the way extraction works can change depending on which alcohol you use in cooking. Usually, neutral alcohols like vodka or grain alcohol are chosen to keep the focus on mushroom flavor without bringing in new tastes.