Bourbon is a popular spirit to use in baking recipes like cakes, cookies, and pies. The rich, warm, vanilla and caramel flavors of bourbon pair beautifully with chocolate, nuts, and spices. When baking with bourbon, the alcohol typically cooks off, leaving behind the wonderful flavor without the boozy kick. So what kind of bourbon works best in baked goods? There are a few considerations when choosing a bourbon for baking.
Proof
First, you’ll want to consider the proof of the bourbon. Proof is a measure of the alcohol content, specifically the percentage of alcohol by volume (ABV). Most bourbons are bottled between 80-120 proof (40-60% ABV). Higher proof bourbons will have a more potent bourbon punch, while lower proof ones are more mellow. For baking, a bourbon with a lower proof around 80-90 is best. At this proof level, you’ll get good bourbon flavor without overpowering the other ingredients. Some good lower proof bourbons to try are:
| Bourbon | Proof |
|---|---|
| Evan Williams | 86 |
| Ancient Age | 80 |
| Old Forester | 86 |
Higher proof options like Booker’s (120-130 proof) or Knob Creek (100 proof) may be too bold for baked goods. Of course, you can experiment and adjust the amount of higher proof bourbons to suit your taste.
Age
The age of a bourbon also impacts its flavor. Bourbon aging takes place in charred oak barrels, which impart color, aroma, and flavor. Age statements on bottles indicate the youngest whiskey in the blend. Typically, the longer a bourbon is aged, the deeper the color and richer the oak influences. For baking, you don’t need an ultra-aged bourbon, as longer aging gives more tannic oak notes that can clash with other ingredients. A good middle ground is a 4-8 year aged bourbon. Some appropriately aged options include:
| Bourbon | Age |
|---|---|
| Maker’s Mark | 5-6 years |
| Jim Beam | 4 years |
| Wild Turkey 101 | 6-8 years |
Younger bourbons like 2-3 years tend to be hotter and harsher, while bourbons over 10 years get quite oaky. Sticking to the 4-8 year range gives you quality, balanced flavor for baking.
Flavor Profile
Lastly, consider the overall flavor profile you want. Bourbons have different mash bills (grain recipes) that influence taste. Some main flavor styles to know:
- Corn-forward – Sweet and mellow (Old Forester)
- Wheat-forward – Soft and fruity (Maker’s Mark)
- Rye-forward – Bold and spicy (Jim Beam)
For baking, a wheated or corn-heavy bourbon works well, as they have gentle sweetness to complement baked goods. Spicy high-rye bourbons can sometimes clash. But feel free to test out different styles in your recipes.
Recommendations
Taking proof, age, and flavor into account, here are some top-rated bourbons to use for baking:
| Bourbon | Proof | Age | Flavor Notes |
|---|---|---|---|
| Maker’s Mark | 90 | 5-6 years | Wheat, vanilla, caramel |
| Jim Beam Black | 86 | 8 years | Balanced, oak, caramel |
| Evan Williams Bottled in Bond | 100 | 4-5 years | Oak, cherry, vanilla |
| Old Grand-Dad 80 | 80 | NAS | Citrus, caramel, nutty |
Maker’s Mark is a great all-around choice with its gentle wheat character and signature vanilla and caramel notes. Jim Beam Black offers a more mature, robust flavor that still works nicely in recipes. For a higher proof option, try Evan Williams Bottled in Bond with its extra punch of vanilla and oak. And Old Grand-Dad 80 makes an affordable, milder bourbon for baking. Ultimately, it comes down to personal taste – try out a few different bourbons in your recipes to see which flavor profile you like best!
How Much Bourbon to Use
When using bourbon in baked goods, you’ll generally use a smaller amount compared to other liquid ingredients in the recipe. Some guidelines on quantities:
- Cakes: 2-4 tablespoons bourbon
- Cookies: 1-2 tablespoons bourbon
- Pies: 3-4 tablespoons bourbon
- Bread: 2-3 tablespoons bourbon
Start on the lower end of the range, taste, and add more bourbon if desired. The alcohol will cook off during baking, so you want the bourbon flavor to come through but not overpower. For glazes, sauces or custards that don’t get baked, use even less bourbon – a teaspoon or two at most.
Should You Use Expensive Bourbon for Baking?
Baking with budget bourbon versus premium bottles comes down to personal preference. Since baking mute subtler flavor notes, using an expensive, complex bourbon may not translate. Many bakers prefer to use a moderately priced quality bourbon in the $20-30 range. Popular options are Maker’s Mark, Jim Beam Black, and Evan Williams. You can also buy mini 50ml bottles to test different brands without breaking the bank.
However, if you have a favorite premium bourbon, there’s no reason not to use it – just use a light hand so expensive liquor isn’t wasted. And in some recipes, like bourbon chocolate chunk cookies, the nuanced flavors of a high-end bourbon make come through beautifully.
Other Whiskeys for Baking
While bourbon is the most popular, other styles of whiskey can also be used successfully in baking. Here are some options:
- Rye – Spicy and bold like bourbon, nice in spice cakes.
- Tennessee – Sweet and smooth, good in pecan or fruit desserts.
- Irish – Light and approachable, works in shortbread or scones.
- Scotch – Use smoky single malts sparingly in chocolate or caramel.
Try swapping these in for bourbon in equal amounts in your recipes. But avoid highly peated scotches, which can overwhelm baked goods. Bourbon’s sweetness and oak notes are still the best pairing in most cases.
Storing and Shelf Life
An opened bottle of bourbon will keep indefinitely stored in a cool, dark place. So you don’t need to worry about your baking bourbon going bad. Over many years, some evaporation and oxidation may occur altering the flavor slightly. But generally an opened bottle is fine for several years.
Once you’ve added bourbon to a batter or dough, bake those recipes promptly. The shelf life will then depend on the baked good – cakes and cookies will last days up to a week, while breads are best within 2-3 days. Be sure to store baked goods containing bourbon tightly wrapped at room temperature or refrigerated.
Safety Tips
When cooking and baking with alcohol like bourbon, keep these safety tips in mind:
- Supervise children and keep bourbon securely closed and stored away.
- Avoid flames or gas burners until alcohol cooks off – baking low and slow allows evaporation.
- Don’t let children or those avoiding alcohol consume goods with uncooked bourbon like glazes or puddings.
- Pregnant women should also avoid uncooked alcohol.
By baking responsibly, you can safely enjoy those wonderful bourbon flavors!
Bourbon Baking Recipes
Here are some delicious recipes to try baking with bourbon:
Cakes and Cupcakes
- Bourbon Pecan Pie Cupcakes
- Bourbon Chocolate Cake
- Bourbon Caramel Sauce Cake
- Bourbon Banana Cake
Cookies
- Bourbon Oatmeal Cookies
- Bourbon Sugar Cookies
- Bourbon Walnut Chocolate Chip Cookies
- Bourbon Brown Butter Snickerdoodles
Breads and Muffins
- Bourbon Banana Bread
- Bourbon Pumpkin Bread
- Bourbon Fruit and Nut Quick Bread
- Bourbon Caramel Pecan Muffins
Pies
- Bourbon Pecan Pie
- Bourbon Apple Pie
- Bourbon Sweet Potato Pie
- Chocolate Bourbon Silk Pie
Let the bourbon flavors shine through in all these sweet and savory treats! Be sure to store any baked goods containing alcohol away from children.
Frequently Asked Questions
Does all the alcohol burn off when baking with bourbon?
Most of the alcohol evaporates during baking, upwards of 95%. However, trace amounts may remain depending on factors like baking time and temperature. The intensity of the bourbon flavor will also mellow and meld with other ingredients during baking.
What desserts work best with bourbon?
Bourbon pairs particularly well with caramel, chocolate, nuts like pecans, winter spices, and fruits like apples or berries. Favorite bourbon desserts include pecan pie, bourbon balls, bread pudding, and bourbon carrot cake.
Can you use bourbon in yeasted breads and doughs?
Yes, you can use bourbon in small amounts in yeasted doughs like sourdough boules or cinnamon rolls. The alcohol may inhibit yeast growth slightly, so you may need a longer first rise. But the flavor will come through beautifully.
Is there a non-alcoholic substitute for bourbon in baking?
For an alcohol-free option, you can substitute bourbon with an equal amount of brewed coffee, vanilla extract, or coconut syrup. While the flavor won’t be exactly the same, these provide deep roasted, vanilla, and caramel notes.
Conclusion
Baking with bourbon adds a wonderful depth of flavor to cakes, pies, breads, and more. Stick to a lower proof, moderately aged bourbon with a balanced corn or wheat mashbill. Maker’s Mark, Jim Beam, and Evan Williams are all excellent choices. Use bourbon in moderation, 2-4 tablespoons per recipe, taking care with uncooked preparations. With so many possible recipe options, the only question is – which deliciously boozy treat will you whip up next?