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How Valley Mushrooms tinctures are made in Kent: ultrasonic, alcohol and hot-water extraction, then vacuum distillation. 28,000 mg of dried mushroom per 100 ml, measured in the finished tincture.
The process
Triple extraction is only half of it. Ours starts with ultrasound, which makes the alcohol and water stages work harder, and finishes with vacuum distillation, which turns a dilute extract into a hyper-concentrated one. Extraction is how the compounds get out of the mushroom. Distillation is how so much of them fits in the bottle.
We start with premium dried mushroom fruiting bodies. No mycelium on grain, no fillers, no bulking agents.
A 3 kW ultrasonic probe, built to our specification for mushroom extraction, breaks the cell walls before any solvent touches the material. It was the most powerful unit we could find.
Organic ethanol draws out the compounds that water cannot reach.
Purified hot water takes the water-soluble fraction, including the polysaccharides.
The step that sets ours apart. The alcohol fraction is reduced under vacuum at low temperature, recovering the alcohol and concentrating the extract without cooking it. The fractions are then combined, checked, bottled and labelled by hand in small batches.
Measured in the finished tincture
We quote the finished tincture, after vacuum distillation, so the number on this page is the number in your hand.
28,000mg
dried mushroom per 100 ml
16,800 mg in every 60 ml bottle
1:3.6
finished extraction ratio
concentrated by vacuum distillation
3
extraction stages
ultrasonic, alcohol and hot water
60ml
per bottle, about a month
at 1 to 2 ml a day
Batch records are kept. Figures are the cautious end of our yield.
The mushrooms
Hericium erinaceus
A shaggy white mushroom that grows on hardwoods, prized in Japanese and Chinese kitchens for centuries and nicknamed for its cascading spines.
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Ganoderma lucidum
Known in China as lingzhi, the mushroom of immortality, woody and bitter, simmered as an evening tea for more than two thousand years.
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Inonotus obliquus
A dark conk that grows for years on living birch in northern forests, traditionally grated and brewed as a dark, earthy drink across Siberia and Scandinavia.
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Cordyceps sinensis (Cs-4)
Famous in Tibetan and Chinese tradition, now grown by liquid fermentation so there is no grain and no starch in the extract.
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Grifola frondosa
Hen of the woods, the dancing mushroom of Japan, a frilled cluster found at the base of oaks in late summer.
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