Tincturing - Alcohol Strength

[Guest guest]

I kind of think this may have been covered at some point, but I cannot seem to

find it in the archives....

For those of you who make tinctures, do you find that using a lower proof

alcohol (not the 190 proof used for perfumes) makes a better tincture in terms

of aromatic strength? I just rinsed out some herbs (dried rooibos) that I had

previously tinctured in 190 proof alcohol and strained into bottles, and it

seemed that a lot of aroma was still in the herbs, as the water had a

considerable aroma.

Obviously a lower proof alcohol could make the perfumes a bit cloudy though....

Thanks :-)