On 2015-10-13 00:26:20 +0000, Don Martinich said:

> For a decently priced bourbon for cooking/baking I would use Evan
> Williams.

I'd use any cheaper bourbon; Jim Beam would do, but I actualy like
drinking Old Grandad, always have. In any case for anything you're
cooking most any of the refined aspects are going to burn off quickly
anyway.