Bourbon

Store upright in a cool, dark place away from direct sunlight and heat. Once opened, bourbon keeps indefinitely but may slowly evaporate or oxidize over many years. No refrigeration needed.

For cooking, use bourbon that you'd drink—quality matters. Add it early to dishes to let alcohol burn off, or late for more pronounced flavor.

Neat bourbon is best enjoyed in a rocks glass at room temperature or slightly chilled.

Different bottle ages (typically 4–12+ years) develop different flavor profiles; experiment to find your preference.

Bourbon must be made in the USA to legally bear the name; this is a legal requirement, not just tradition.

Storing bourbon in direct sunlight or near heat sources, which speeds oxidation and fades flavor.

Assuming all bourbon tastes the same—age, proof, and distillery all significantly affect taste.

Using low-quality bourbon for cooking; it won't improve the dish.