The past decade has seen such a bourbon renaissance, even bakers who hadnt previously considered it as potential ingredient have been reevaluating the spirit. When this alcohol evaporates in heat, its unique flavor profile remains. Those rich notes of caramel, vanilla, and baking spices (among other delicious tastes) can potentially enhance flavors added to baked dishes, elevating them from good to heavenly, one dram at a time.
Bourbon is a specific type of American whiskey, with strict rules surrounding its distillation. A bourbons mash — the mix of grains from which it is distilled — must consist of at least 51% corn. The other 49% can be any combination of rye, wheat, and malted barley. Regardless of what rounds out a bourbons mash, however, bourbon must be distilled no higher than 160 proof and barreled at no higher than 125. Traditional bourbon must be aged in new charred barrels, typically oak.
Such factors influence the final flavor of the alcohol — and by extension, recipes in which it is used. Bourbons complexity can bring depth to baked goods, sauces, plated desserts and more. But because there are so many different types of bourbon, one must choose wisely.
When choosing a bourbon to bake with, the wine rule matters: Dont select one you wouldnt drink. Beyond that, consider the underlying flavor profile of what is being baked. Proof matters, too. These factors, along with availability, personal experience, and reviews, informed our selection (more on this in the Methodology). Here are some bourbons to try.
Makers Mark has a sweet, soft finish that is gentle and easy to incorporate into a variety of desserts. Chalk that up to a 70% corn mash with a slightly higher ratio of wheat to rye. Its distilled to be warm, not hot, with no lingering traces of bitterness. Makers Mark is suitable for baking when the bourbon flavor should be more subtle.
Tasting notes on this bourbon include a spice-forward flavor profile with cinnamon, clove, nutmeg, and ginger. Vanilla and caramel are also evident, but each flavor blends with no real standout or dominating flavor.
This smooth blend of flavors makes the bourbon, with its signature wax cap, an excellent selection for desserts that need depth to cut through the sweetness. Pecan pie is a great place to utilize Makers Mark, as are Blondies. Also consider adding it to any chocolate baked dessert with hints of ginger or clove.
Although older vintages of Makers Mark are solid sipping whiskies, the immature nature of the regular bottle is perfect for baking. Somehow, adding heat and sugar brings flavor nuances forward to make even the simplest baked goods more delicious.
The Buffalo Trace distillery is home to a famous family of bourbons, including the elusive, prized Pappy Van Winkle brand. The distillery has been in business for over 200 years, and is the oldest continuously operating distillery in the United States.
Buffalo Trace has a balanced flavor profile with notes of caramel and vanilla. It is a mild whiskey. Because Buffalo Trace is a lower-proof bourbon with some age, longer cooking is not necessary to remove the “burn” present in a higher-proof or immature bottle of bourbon. This makes it perfect for caramel and ganache. These two dessert sauces are developed quickly and used for layer cakes, cupcakes, or choux pastry filling.
Even though long baking times arent necessary, Buffalo Trace is an excellent option for sweet treats that bake on low heat for an extended time. Pumpkin pie and cheesecake are seasonal desserts that benefit from the bump this bourbon brings, picking up the brown sugar and spice present in the whiskey. Substitute Buffalo Trace for water in a candied orange peel recipe to highlight the bourbons undercurrent of candied fruit.
Who says bourbon isnt for breakfast? Buffalo Trace can also be used to create the topping for pecan sticky buns or cinnamon rolls.
If heaven exists, its residents spirit of choice might just be Woodford Reserve. This is an exceptionally smooth, premium sipping whiskey that is naturally sweet with notes of dried fruit. It has a slightly higher proof (just under 90), belied by a highly fragrant nose of cocoa, vanilla, and spicy tobacco. When it hits the tongue, the flavor is rich and complex. Cocoa, buttery caramel, and spice are present, each balanced beautifully with a silky feel and a long, delicious finish. There is no hint of heat associated with a higher-proof whiskey, but the overall sensation is of warming spice and rich chocolate.
Woodford Reserve is ideal for deepening and adding complexity to baked goods. It makes for a delicious cookie studded with fruit but is equally at home in a blueberry pie. Another way to use Woodford Reserve in baking is to add it to favorite recipes that need a flavor boost or a counterpoint to their sweetness. Think caramel cake with a shot of bourbon added to the frosting, or adding cherries soaked in bourbon to a perfect pavlova.
Another high-rye, affordable tipple with a spicy kick, the founder of Bulleit bourbon was a bit spicy as well, mixing the first batch (of what was technically not a bourbon) in 1830 before sailing towards New Orleans with a boat full of casks. He disappeared along the way, but the legacy of Bulleit was established, and it continues to this day. Bulleit swapped the original recipe to make it a true bourbon, with two-thirds corn and one-third rye on its mash bill (the exact opposite of the original formula). Today, the recipe stands at 68% corn, 28% rye, and 4% malted barley, giving it more complexity.
The flavor is spicy and oaky right off the bat. Honey is more present than caramel, and cinnamon makes an appearance, too. It has a medium finish with a string of toffee and citrus notes. This spirits added complexity and spice-forward flavor helps it stand up and out in baked goods with intense flavors. Spice cakes and dark chocolate cakes are a perfect foil for Bulleit. Kentucky butter cakes benefit from Bulleit as well, as it breaks up what could be a somewhat monotonous flavor profile.
Overall, Bulleit is a very straightforward bourbon for baking. It was crafted for bartenders and designed to be mixed with juices and other mixers. Because of this ability to play well with other flavors, its a very easy bourbon with which to bake.
Bourbon — you can use it for more than just drinking. As a smooth, sweet, smokey beverage, bourbon has intensifying flavors to produce a truly decadent recipe, making it one of the best ingredients to add to desserts. You can master desserts with bourbon in baked goods by using a Jim Beam bourbon baking recipe guide.
Four Roses Single Barrel
Four Roses offers some of the most accessible and drinkable bourbons at a fair price point — and the single-barrel version is by far one of the best you can find on the shelves of your local liquor store. Single-barrel bourbons are excellent for baking, as theyre more defined in flavor than their blended counterparts.
This is certainly true with the Four Roses Single Barrel, which is a complex, 100-proof bourbon aged seven to nine years in a single barrel, hand-chosen by the companys master distiller. This makes each batch as unique as the barrel it was aged in. In terms of flavor, this smooth and delicate bourbon features hints of plum and cherry, with aromas of dried spice, pear, cocoa, vanilla, and maple syrup. It makes a great choice for use in baking a citrus-forward dessert like a lemon pound cake, or a lemon meringue cupcake.
Knob Creek Smoked Maple
Knob Creek is distilled at the Jim Beam distillery, along with other favorite bourbon brands like Bookers and Basil Hayden. It finishes smoky as the name suggests, but the initial tasting notes include maple, caramel, vanilla, and pepper. Cinnamon also appears as an underlying aroma and taste, as does molasses and a touch of brown sugar. The maple flavor is consistent from start to finish, not an overwhelming sweetness but a current in which all other tastes flow.
Even though maple flavors are added, this spirit is still technically a straight bourbon, as additives are introduced after distillation. The final product weighs in at 90-proof, giving it a slightly sharper, hotter finish than lower-proof bourbons.
Its easy to consider pairing Knob Creek Smoked Maple with any number of baked goods. Add Knob Creek Smoked Maple to crème brûlée and prepare to experience this dessert again like its the first time. Incorporate it into a dark chocolate bread pudding to cut the richness of the chocolate while adding a mellow, smoky layer of flavor. Add it to the caramel in a pineapple upside-down cake or bake it into a brioche or holiday pannetone for a unique twist on a traditional favorite.
How to make bourbon at home [The Easy Way]
FAQ
Is it safe to bake with bourbon?
What does bourbon do in baking?
Can you cook with bourbon?
Is bourbon good for cooking?
How do I choose a Bourbon to bake with?
When choosing a bourbon to bake with, the wine rule matters: Don’t select one you wouldn’t drink. Beyond that, consider the underlying flavor profile of what is being baked. They can be influenced by the wood barrel they are aged in, with hints of oak or other woods. Proof matters, too. Experiment to find what you like.
What is the healthier substitute of Bourbon?
Bourbon is a type of American whiskey, distilled from a mash made from primarily of corn. Best non alcohol substitute for bourbon are non-alcoholic vanilla extract, peach nectar mixed with apple cider vinegar, almond extract, ginger beer, non alcoholic bourbon extract.
Can you cook with Bourbon?
Yes, You Can—And Should—Cook with Bourbon. Here’s How to Do It. Sure, you might use a shot of it to douse those powdered-sugar-dusted dessert balls during the holidays, but bourbon is actually way more versatile in the kitchen than you think.
Can Bourbon be used in baking?
Baking with booze—such as bourbon, rum, port and vodka—can add additional flavor, texture and even change the consistency of many baked goods. Take pie dough for example, adding a splash of vodka produces a super flakey dough and develops less gluten in the dough than water. For tarts and shortbread dough—same thing!