Bourbon Whiskey

Store upright in a cool, dark place away from direct sunlight. Properly sealed bottles keep indefinitely. Once opened, alcohol content slows evaporation, so bottles remain stable for years.

For cooking, use 'cooking bourbon' or lower-proof bottles to avoid overpowering dishes—the alcohol cooks off but flavor concentrates.

Add bourbon late in cooking for sauces and glazes to preserve more of its caramel and vanilla notes.

A small splash enhances chocolate, pecan, and caramel-based desserts and sauces.

Proof varies (80–100+); lower proof is gentler in recipes where you want subtlety.

Beef, pork, and game (in sauces and marinades)

Pecans, walnuts, and chocolate

Caramel, vanilla, and brown sugar

Apple, peach, and other stone fruits

Using high-proof bourbon (100+ proof) in large quantities can make dishes taste harsh or overly alcoholic if not cooked long enough.

Adding bourbon too early in cooking may allow harsh alcohol flavor to remain.

Confusing bourbon with other American whiskeys or Scotch—bourbon must be made in the USA and aged in new charred oak.