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Using a sharp knife, slit lengthwise one side of each vanilla bean so the seeds are exposed.
Open bottle of liquor and pour a couple ounces into a glass to make room for the beans. Set aside.
Place the slit beans into the bottle. Top off the bottle with the set aside liquor if needed and reseal the bottle.
Shake the bottle to agitate the beans. Store the vanilla at room temperature out of direct sunlight.
Shake the bottle again once a day for the first month.
Vanilla extract will be usable in 6 months, but waiting 12 months or longer is ideal!