bourbon
An American whiskey distilled mainly from corn and aged in new, charred oak barrels, which give it a sweeter, caramel-and-vanilla character than other whiskeys; used in cocktails, glazes, and desserts for that sweet, oaky depth plus alcohol.
Buying guidance
A mid-shelf, standard-proof (80-90 proof) bottle is the right choice for cooking or mixing into a pitcher-style drink -- an expensive small-batch or single-barrel bourbon's subtler notes mostly get lost once it's mixed with other ingredients. Avoid the cheapest bottom-shelf bottles, which can taste harsh and thin; anything from a recognizable mid-range brand works well.
Substitutions
- Rye whiskey -- spicier and less sweet, a reasonable stand-in when a drier profile is welcome.
- Brandy or cognac -- swaps the corn-and-oak sweetness for a fruitier, grape-based one; works in eggnog and similar dessert drinks.
- Dark rum -- similar sweetness and body, with a molasses note instead of bourbon's vanilla-caramel one.
- Apple juice or cider plus a few drops of vanilla extract -- nonalcoholic option; approximates the sweetness and warmth without the alcohol or the oak character.
Tips & common mistakes
Because it's higher-proof than wine or beer, pouring it into a hot pan near an open flame can cause it to flare or ignite -- add it off the heat or away from a gas burner. In a cold drink, measuring by eye instead of a proper jigger easily oversweetens or over-strengthens the mix, since bourbon's caramel notes read as more balanced with alcohol than the proof alone suggests.
Storage
Keeps indefinitely at room temperature away from direct light, whether opened or unopened -- like other spirits, it doesn't need refrigeration and won't spoil, though a bottle left more than a year or two after opening can lose some of its aroma.