Can we make herbal tinctures with 40% (80 proof) spirits alcohol?

The ways we prepare the blessed plants we gather and grow, after harvest, brings out their different medicinal, and culinary qualities. Whilst vinegar or glycerin can be used, herbal tinctures, are often made with a 'menstruum' that's a blend of alcohol and water. So drawing out the parts of the plant which are soluble in both these mediums. They are concentrated, so small doses can be enough, and the alcohol acts to preserve them, meaning they have a longer shelf life than say, infusions or teas.

In Australia, most 'spirits' we buy at the bottleshop are 37.5%, lets say 40%. It can be very difficult, to access 100 proof (50% alcohol ), or 200 proof (around 95%) grain alcohol (ethanol). You definitely can't just rock up to the local pub for them as you need.

Wise woman ways, or Folkloric traditions tend to use 100 proof Vodka or Brandy, where as commercially prepared tinctures you buy, are generally made using grain alcohol, or ethanol. When using dried plants, the ethanol is generally then diluted with water, to varying ratio's.

Does this mean, this way of working with green folks to make medicine is out of reach of many? A recent experience got me pondering this...

At my medicine cupboard, I came across a Chickweed tincture, Stellaria media, I'd made in a situation where all I'd had access to, was a bottle of 40% alcohol Vodka. Made with the fresh plants tops, not dried, she's a juicy one too. It was dated 2014. As a treat, I pulled out some fancy crystal, poured myself a glass and tasted her. It's simply Vodka right? Totally fine. I tried a Nettle one. Totally fine. Hhhmm....

I opened up Richio Cech's, ' Making Plant Medicines' (page 20)....

"As a menstruum for dry herbs, make "diluted alcohol" by combining one part by volume of grain alcohol with one part by volume of distilled water. If grain alcohol is not available to you, then forget adding water and just use the highest proof spirits you can find. The alcohol you use for dry tinctures must be at least 40 proof (20% pure alcohol) or you risk the possability that the extract will not be adequately preserved.

As a menstruum for fresh herbs, use grain alcohol without adding water. If grain alcohol is not available to you, then just use the highest proof alcohol you can find. The alcohol you use for fresh tinctures must be at least 80 proof (40% pure alcohol) or you risk the possability that your finished extract will not be preserved. Always choose spirits that do not contain a lot of flavouring additives. A tincture works best when it tastes like the herb, not some other flavouring agent that was in the alcohol to start with."

The other tangent I've been exploring is 'preserving' foods. Alcohol is used with things like fruit, fill jar with fruit, cover with Brandy mmm. Elderberries anyone? In 'The River Cottage Preserves Handbook', by Pam Corbin, she writes that 'alcohol is a very useful preserving medium, but to function effectively, it must be in the form of a spirit that is at least 40 percent alcohol (80 proof). Gin, vodka, rum, brandy and whiskey, are all suitable.' Shelf life is given as 3 years for preserves using 40% alcohol. Not bad, the Chickyweed tincture I'd had was 4 years old, and still had her abundant greenery floating in it!

I'm putting this out there for feedback. Totally love to hear from you if you have comments or experiences! With the seeds coming up in our garden, these ideas are also emerging....