Sipping bourbon is an enlightening experience because, like a fine wine, nuances of countless flavor profiles, such as vanilla and oak, can be found within. It is these very flavors that also make bourbon a fantastic ingredient for cooking. The sweetness, smokiness, and oakiness of bourbon bring another layer of depth to sweet and savory foods alike. Try drizzling bourbon into your favorite sauce for a subtle kick, or in your caramel corn for a surprising bite.
If you want to try bourbon in more than just a rocks glass,
give one of these recipes from The Local Palate a try
Duck Confit with Stewed White Beans and Bourbon Mustard
Bourbon Chipolte Sorghum Hot Sauce
Molasses Ginger Cookies with Bourbon-Glazed Pecans
Bourbon-Candied Ginger and Onion Dip
Buttermilk Corn Cakes and Pork Belly with Bourbon Honey Dijon
Roast Lamb with Bourbon and Mint
Chocolate Pecan Chess Pie with Bourbon Vanilla Bean Caramel Sauce
Charleston Brown Water Society 
B is for Bourbon 
A Bourbon History Lesson That Could Make You Thirsty for Bourbon 
A Trifecta of Southern Classics at Boudin, Bourbon, and Beer 