How Are Mushroom Tinctures Made? Behind the Bottle at Boxed-In Mushroom Co.

Boxed-In Mushrooms
1 day ago
2 min read

Why it matters how mushroom tinctures are made

Not all tinctures are created equal. The potency, purity, and effectiveness of a mushroom tincture all come down to the process behind it. At Boxed-In Mushroom Co., we’ve spent years refining our method, not just to make something that works, but something we’re proud to put our name on.

Step 1: Start with the fruiting body

We only use the actual fruiting body of the mushroom—not mycelium grown on grain. It’s more expensive, but it’s the part of the mushroom richest in beta-glucans, terpenes, and the medicinal compounds you’re looking for.

We dry the mushrooms low and slow to preserve their natural integrity. No shortcuts here.

Step 2: The hot water extraction

Once dried, we simmer the mushrooms in purified water for several hours. This step pulls out the water-soluble compounds, mostly beta-glucans and polysaccharides. It’s basically making a super-concentrated mushroom tea, but done with precision.

We then filter and set this aside.

Step 3: The alcohol extraction

The same mushrooms go through a second extraction, this time using certified organic alcohol. Alcohol is crucial for pulling out fat-soluble compounds like triterpenes, which aren’t available through water alone.

We don’t use food-grade ethanol made from GMO corn or grains. Ours is clean, sugar cane-based, and organic.

Step 4: Time and patience

We let our alcohol extraction sit for 8 weeks, giving it time to fully draw out the deeper compounds. Once it’s ready, we filter it again—no residues, no particles, no haze.

Step 5: Combine and bottle

Finally, we blend the water and alcohol extractions together in precise ratios. The result is a dual-extracted mushroom tincture that captures the full spectrum of benefits from each mushroom—nothing more, nothing less.

Every bottle is poured and labeled by hand in our lab, with care and consistency.