Best Bourbon To Cook With

So, you’ve got a bottle of bourbon sitting on the counter, and you’re wondering if you should pour it into a glass or into a frying pan. Ever thought about cooking with it? It’s not just for sipping—bourbon can transform a simple meal into something that feels like a warm hug from the South.

But here’s the big question: which bourbon should you actually use? Do you need the fancy stuff, or will that bottom-shelf bottle do the trick? Let’s dive into the cozy, boozy world of cooking with bourbon—and keep things chill.

Why cook with bourbon in the first place?

Bourbon brings a unique blend of sweetness, oak, and vanilla that no other spirit can match. It’s like a secret ingredient that makes your food whisper, “I’m complicated, but I’m delicious.” Think of it as the cool cousin of wine or beer—less fussy, more versatile.

When you cook with bourbon, the alcohol burns off, leaving behind the rich, caramelized notes that pair perfectly with pork, chicken, and even desserts. Have you ever tried bourbon-glazed carrots? Trust me, it’s a game-changer.

Rule #1: Don’t use your prized sipping bourbon

Look, I love a good $80 bottle as much as the next person, but saving it for cooking is like driving a Ferrari to the grocery store. It’s overkill. Instead, reach for a mid-range bourbon that’s smooth enough for cocktails but cheap enough to splash around.

Here’s a fun comparison: think of cooking bourbon like a good crew neck sweater—comfortable, reliable, and you don’t panic if you spill something on it. Save the luxury cashmere for the glass.

The best bourbons for cooking (and why they work)

1. Buffalo Trace – the all-star

Buffalo Trace is the gold standard for cooking because it’s balanced and affordable. It has just enough sweetness to caramelize onions or deglaze a pan without screaming “I’m alcohol!”

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Use it in a classic bourbon marinade for steak. Your grill will thank you.

2. Wild Turkey 101 – the bold troublemaker

This one packs a punch at 101 proof, so it holds up against strong flavors like garlic, bacon, or dark chocolate. It’s the loud friend at the party who makes everything more interesting.

Try it in a bourbon-bacon jam. That’s not healthy, but it’s ridiculously tasty.

3. Four Roses Yellow Label – the sweetheart

Four Roses is smoother and fruitier, making it perfect for sauces or glazes where you want soft sweetness. Think bourbon-honey chicken wings or a simple pan sauce for pork chops.

It’s like that predictable, cozy rom-com you rewatch every fall—comforting and easy.

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4. Evan Williams Black Label – the budget buddy

Don’t let the low price fool you; Evan Williams is a workhorse in the kitchen. It’s high-rye content gives a little spice, which wakes up baked beans, chili, or even a bourbon-pumpkin pie.

It costs less than a takeout coffee, and it’ll make your dinner taste like you spent hours messing around. Sneaky, right?

What to avoid at all costs

Stay away from “cooking bourbon” you see in tiny bottles at the grocery store. That stuff is usually just cheap wine with flavoring—not real bourbon. You wouldn’t use artificial maple syrup on real pancakes, would you?

Also, skip anything over-the-top smoky or spicy (like some small-batch ryes). They can clash with delicate foods, leaving a weird, bitter finish. Stick with the classics.

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A few easy ways to start cooking with bourbon

Bourbon butter

Mix a tablespoon of your chosen bourbon with softened butter, a pinch of brown sugar, and a little salt. Chill it, then slap it on a hot steak or grilled corn. Boom—instant magic.

Bourbon peaches

Halve some peaches, toss them in a pan with a knob of butter and a splash of bourbon. Cook until bubbly, then serve over ice cream. It takes five minutes and makes you look like a pastry chef.

Simple bourbon glaze for veggies

Whisk 2 tablespoons bourbon, 1 tablespoon maple syrup, and a splash of soy sauce. Brush it over roasted Brussels sprouts or sweet potatoes. It’s addictive.

So, what’s the verdict?

The best bourbon to cook with is the one you’ll actually use—ideally something around $20 to $30 that you don’t mind heating up. Buffalo Trace is my go-to, but Wild Turkey or Four Roses are just as solid.

Now, go raid your liquor cabinet. And if you accidentally pour yourself a glass while cooking? That’s just part of the process. Cheers to dinner.