Bourbon has its own Congressional designation and a permanent spot on every back bar, but the bottle does its most interesting work over a stove. The barrel-aged vanilla, caramel and oak that make it worth sipping are the same compounds that build depth in a pan sauce, a chocolate sauce or a batch of brown butter. The glass only tells half the story, and the pan tells the rest.

Whiskey is being poured into a faceted glass on a wooden surface, with wooden barrels blurred in the background.
Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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