In a medium saucepan over medium-low heat, melt the butter. When it starts to foam, add the sage and cook undisturbed for 6 to 8 minutes. As soon as the foam subsides, remove from the heat (it should be nutty brown in colour). Pour into a glass container that will fit comfortably in your freezer, then add the Broken Shed Vodka.
Let sit at room temperature for 1 hour, then freeze for 24 hours. Poke a hole through the frozen brown butter, strain the vodka through a coffee filter or cheesecloth-lined sieve, and store in the refrigerator for up to two weeks. Enjoy neat alongside some crumbly shortbread (you deserve it).