Alcohol is of great importance in the making of tinctures. It functions as a solvent, effectively extracting water-soluble and non-water-soluble substances from plants, among other medicinal properties like essential oils, resins, and alkaloids. The essence of this procedure lies in enhancing the bioavailability of the beneficial components, which in turn ensures that the tincture works as intended. Also importantly, alcohol has unique long-life preservative effects which lead to the shelf life extensions of herbal extracts that do not require additional chemical additives. In the scope of mushroom extraction, alcohol contributes to the breakdown of the chitin cell wall of fungi, thus releasing their active compounds into the solution.