no idea - bourbon

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usagi
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no idea - bourbon

Post by usagi » Sun Sep 08, 2019 7:22 pm

So we are non-drinking family....that being said few times a year I make bourbon chicken. I just finished off the bottle of bourbon I had: Heritage Bourbon whiskey - whatever that is. I think that is the second bottle I have gone through in 25 years. All that being said is there a type of bourbon better for culinary use? What is an appropriate price? I looked at bourbon and was shocked by the price differences and have no idea how to distinguish between them or what would be appropriate.

badger42
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Re: no idea - bourbon

Post by badger42 » Sun Sep 08, 2019 7:30 pm

For culinary use, if you have a membership I would suggest Kirkland Signature. Otherwise Beam Black is a fine cooking / mixing grade bourbon.

Dottie57
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Re: no idea - bourbon

Post by Dottie57 » Sun Sep 08, 2019 8:22 pm

I suspect you would cook with a bourbon you like the taste of- similar to cooking with wine.

Teague
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Re: no idea - bourbon

Post by Teague » Sun Sep 08, 2019 8:32 pm

I enjoy good bourbon, but I could never bring myself to use the really good stuff for cooking. I agree with badger42 's suggestions. Both of those are solid products with plenty of flavor for cooking, readily available, and won't break the bank.
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Re: no idea - bourbon

Post by 123 » Sun Sep 08, 2019 8:33 pm

if you're not a drinking family maybe no one would mind if you made it without the bourbon. I saw one recipe that said you could substitute apple juice.

Some years ago we used to go to a chain family restaurant, might have been Chili's (or of that ilk), Then they changed their menu so that most of the dishes we would usually order were renamed and flavored with either whiskey or bourbon. We stopped going there because, as mostly non-drinkers, we found the new pervasive aroma of whiskey or bourbon very unappetizing. But to each his own.
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tooluser
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Re: no idea - bourbon

Post by tooluser » Sun Sep 08, 2019 8:46 pm

For cooking you want something that doesn't skew flavors in any particular direction, which higher-end whiskeys tend to do. Don't go with the really cheap stuff either, since their flavors tend to be "off". I don't think you will do much better than badger42's recommendations. I might add Jack Daniels to the possibilities -- that's what many peoples' palettes are adjusted to because it's so common in the US.

j0nnyg1984
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Re: no idea - bourbon

Post by j0nnyg1984 » Sun Sep 08, 2019 10:00 pm

Some of the best stuff to drink is also quite affordable - grab a bottle of buffalo trace for $25 and enjoy.

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bottlecap
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Re: no idea - bourbon

Post by bottlecap » Sun Sep 08, 2019 10:15 pm

Honestly, it doesn't matter.

When cooking with alcohol, most of it burns off so that only a faint hint of flavor remains. If something like Costco Signature (which many believe to be Jim Beam) is cost-effective, use that.

But it would be impossible for even a bourbon drinker to tell which or what quality bourbon you used in a dish, so don't sweat it.

JT

P.S. The only reason bourbon works with cooking is because it is sweet. So you are basically making a sweet chicken (or whatever) and not really anything that resembles bourbon.

Morgan Dollar 1921
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Re: no idea - bourbon

Post by Morgan Dollar 1921 » Sun Sep 08, 2019 10:40 pm

j0nnyg1984 wrote:
Sun Sep 08, 2019 10:00 pm
Some of the best stuff to drink is also quite affordable - grab a bottle of buffalo trace for $25 and enjoy.
+1

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whodidntante
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Re: no idea - bourbon

Post by whodidntante » Sun Sep 08, 2019 11:29 pm

If you are cooking with it I doubt it matters. But I have found Wild Turkey 101 to be the best low-cost bourbon.

https://thewhiskeyjug.com/bourbon-whisk ... 01-review/

johan851
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Re: no idea - bourbon

Post by johan851 » Mon Sep 09, 2019 12:49 am

Agree with the Wild Turkey 101, that's my go to for this purpose. But all the recommendations so far here are solid.

GCD
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Re: no idea - bourbon

Post by GCD » Mon Sep 09, 2019 8:00 am

I drink bourbon straight and occasionally over ice. I do appreciate the different subtleties. With that said, I would cook with the cheapest bourbon available.

fposte
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Re: no idea - bourbon

Post by fposte » Mon Sep 09, 2019 8:44 am

bottlecap wrote:
Sun Sep 08, 2019 10:15 pm
Honestly, it doesn't matter.

When cooking with alcohol, most of it burns off so that only a faint hint of flavor remains.
That's popularly cited in a lot of places, but it's not borne out by testing, apparently: see here and here.

MI_bogle
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Re: no idea - bourbon

Post by MI_bogle » Mon Sep 09, 2019 8:58 am

If you are just cooking with it, almost anything will do. I would avoid most true bottom shelf options.

Good options that are of decent to above average quality but won't break the bank are

Evan Williams (black or white label)

Buffalo Trace (can be hard to find in some places, very abundant in others)

Wild Turkey 101

Very Old Barton


But this seems to fall under the "not important enough to worry about" category if all you're doing is making bourbon chicken and don't ever drink

batpot
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Re: no idea - bourbon

Post by batpot » Mon Sep 09, 2019 9:59 am

whodidntante wrote:
Sun Sep 08, 2019 11:29 pm
If you are cooking with it I doubt it matters. But I have found Wild Turkey 101 to be the best low-cost bourbon.

https://thewhiskeyjug.com/bourbon-whisk ... 01-review/
buh...like sucking on an old baseball mit.
For budget bourbon, it doesn't get any better than Elijah Craig.

But this thread has run its course...

adamthesmythe
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Re: no idea - bourbon

Post by adamthesmythe » Mon Sep 09, 2019 10:26 am

Surely you can buy a bourbon flavor from one of the spice/ flavorings sites?

I turned up https://www.olivenation.com/bourbon-whi ... tract.html, surely there are others.

No point in paying the alcohol tax if you're not going to get the enjoyment.

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Kenkat
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Re: no idea - bourbon

Post by Kenkat » Mon Sep 09, 2019 10:31 am

Lots of good suggestions in this thread - don’t spend more than $20 or maybe $25 if you will sample straight from the bottle while cooking.

Rudedog
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Re: no idea - bourbon

Post by Rudedog » Mon Sep 09, 2019 7:43 pm

My wife uses Jim Beam for several dishes, and makes a frozen slushy drink with it, great !

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jabberwockOG
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Re: no idea - bourbon

Post by jabberwockOG » Mon Sep 09, 2019 8:53 pm

Lots of good suggestions - among them almost any Bourbon around $20-25 from Costco.

Add a tablespoon or two to any BBQ sauce (even inexpensive bottled sauce) and serve warm. People will ask for your secret recipe - don't give it to them :mrgreen:

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bottlecap
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Re: no idea - bourbon

Post by bottlecap » Mon Sep 09, 2019 10:47 pm

fposte wrote:
Mon Sep 09, 2019 8:44 am
bottlecap wrote:
Sun Sep 08, 2019 10:15 pm
Honestly, it doesn't matter.

When cooking with alcohol, most of it burns off so that only a faint hint of flavor remains.
That's popularly cited in a lot of places, but it's not borne out by testing, apparently: see here and here.
Interesting. So most of it does burn off.

Either way, the point is that you are not going to tell the difference between one bourbon or another, unless, maybe, you use absolute swill.

JT

MJS
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Re: no idea - bourbon

Post by MJS » Mon Sep 09, 2019 11:36 pm

The flavor of your open bottle of bourbon will be different after two years, and very oxidized and weak after ten. If you don't need much, buy "mini" 50 ml size (about 2.5 ounces) at a liquor store: the unopened mini bottles will keep for 10 years each. With the minis you can try different brands to see if you have a flavor preference.

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SevenBridgesRoad
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Re: no idea - bourbon

Post by SevenBridgesRoad » Tue Sep 10, 2019 12:08 am

Sippin' on Buffalo Trace Single Barrel, thinking about your question. For cooking, I use Evan Williams Black Label, which is a very nice value priced bourbon.
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Topic Author
usagi
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Re: no idea - bourbon

Post by usagi » Tue Sep 10, 2019 5:39 pm

Thanks to all for the replies; it is appreciated.

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tooluser
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Re: no idea - bourbon

Post by tooluser » Tue Sep 10, 2019 8:02 pm

jabberwockOG wrote:
Mon Sep 09, 2019 8:53 pm
Add a tablespoon or two to any BBQ sauce (even inexpensive bottled sauce) and serve warm. People will ask for your secret recipe - don't give it to them :mrgreen:
Also a nice addition to a fruit salad. Just enough though, too much and it will be "boozy".

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