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Add everything into a sous vide bag and scrape out the seeds from the vanilla bean.
Place the bag into a sous vide set at 90°C or 195°F for 1 hour.
After cooking, place the bag in an ice bath to cool completely.
Cut open the bag and strain out all the solids with a fine mesh strainer.
Clarify the liquid with Pectinex overnight.
Weigh the liquid and add 0.2 grams of Pectinex for every 100g of liquid.
Leave the Zero-Bourbon to sit in the fridge overnight and filter through a coffee filter.
Store the Zero-Bourbon in the fridge and use within 10 days.