The ones we have are 12.5 oz with the old style locking caps with rubber gasket. 5 beans split lengthwise and placed into bottle and fill with alcohol to cover beans, let steep for several weeks, shake bottle every now and again and use as you would store bought vanilla. When bottle gets half full, refill and then use up. You can then take the beans and put into a container of sugar and it will flavor the sugar a bit- great in coffee.
Rum, vodka, bourbon all work, have used brandy too. Toss a bunch of split beans into a bottle of good rum and let it soak as above and enjoy vanilla rum and cokes, etc... I like using spiced rum, 20-30 beans in a 750ml bottle. The resulting vanilla spiced rum is great in drinks, in apple pie- the baked variety and the drink.
If you want to do this, you want beans that are moist, pliable and thick/bulky. Different varities have subtle differences. You might try ordering a bean or 2 of different varieties then ordering in bulk the one you like best. We like Madagascar and Mexican vanilla and have used Beanilla in the past with great results.
