Out of Bourbon, one case
Can you substitute whiskey for bourbon?
5 options, ranked, with the exact amount
Use Tennessee whiskey
Same amount as the bourbon
Yes: bourbon is a type of whiskey, so any other whiskey replaces it measure for measure in a recipe. Tennessee whiskey is the closest match. Rye, Canadian and Irish whiskey are drier and less sweet than bourbon, so a glaze or dessert may want a pinch more brown sugar. Avoid smoky, peated Scotch, which takes over the dish.
- Verdict —
- Works
- Best for —
- barbecue sauce and glazes
- Pantry —
- Likely in your cupboard
One casethe full bourbon card
Every option, one card
Ranked| # | Substitute | Instead of bourbon | Verdict |
|---|---|---|---|
| 1 | Tennessee whiskeybarbecue sauce and glazes | Same amountWorks | Works |
| 2 | Canadian or blended whiskeypan sauces and deglazing | Same amountTweak it | Tweak it |
| 3 | Rye whiskeysavory sauces and glazes for pork and beef | Same amountTweak it | Tweak it |
| 4 | Irish whiskeycream sauces | Same amountYou'll taste it | You'll taste it |
| 5 | Blended Scotchbeef stews and pan sauces | Same amountYou'll taste it | You'll taste it |
Tennessee whiskey
almost the same; slightly smoother
Made from a corn-heavy mash and aged in new charred oak as bourbon is, after being filtered through charcoal. It has the same vanilla and caramel sweetness.
- Best for
- barbecue sauce and glazes, bourbon chicken and marinades, pecan pie, bread pudding and other desserts, cocktails
- Where it fails
- Nothing in cooking. In a spirit-forward cocktail a bourbon drinker may notice the difference.
Canadian or blended whiskey
lighter and less sweet
Light, smooth blended whiskey. It brings the whiskey flavor and the alcohol, with less of the oak and caramel.
- Best for
- pan sauces and deglazing, marinades, baked beans and chili
- Where it fails
- Desserts where bourbon is the main flavor, such as bourbon balls or bourbon caramel: the result is milder.
Rye whiskey
spicier and drier
Made mostly from rye where bourbon is made mostly from corn. It is spicier and drier, with a peppery edge.
- Best for
- savory sauces and glazes for pork and beef, Manhattans and old fashioneds, recipes with brown sugar or maple already in them
- Prep
- Taste the sauce or batter and add a pinch of brown sugar if it seems sharp.
- Where it fails
- Delicate desserts such as whipped cream or custard, where the peppery note stands out.
Irish whiskey
lighter, grainier and less sweet
A smooth, light whiskey made mostly from barley. It has little of bourbon's vanilla and charred-oak flavor.
- Best for
- cream sauces, bread pudding and cakes, coffee drinks
- Where it fails
- Barbecue sauce and sticky glazes, where bourbon's caramel depth is the point.
Blended Scotch
malty; smoky if the Scotch is peated
An unpeated blended Scotch works in cooking the way Irish whiskey does. Check the bottle: many Scotches are dried over peat smoke.
- Best for
- beef stews and pan sauces, marinades for red meat
- Where it fails
- Peated Scotch, such as most Islay whisky, tastes of smoke and iodine and takes over desserts, glazes and anything mild.
Tips for substituting bourbon
5 tips- Use the same amount the recipe gives for bourbon and add it at the same point. Nothing else needs to change.
- In a glaze, barbecue sauce or dessert made with rye, Canadian or Irish whiskey, taste before it finishes and add brown sugar a teaspoon at a time if it lacks bourbon's sweetness.
- Take the pan off the heat before you pour whiskey into it, and pour from a measuring cup, never from the bottle. The vapor can catch fire.
- Alcohol does not all cook off. About 40% is left after 15 minutes of simmering and about 25% after an hour, so plan for that if you are cooking for someone who avoids alcohol.
- Do not use a flavored whiskey, such as honey or cinnamon, in place of bourbon in a savory recipe. It is sweetened and flavored.
Questions
5 questionsWhat is the difference between bourbon and whiskey?
Bourbon is one kind of whiskey. To be called bourbon it must be made in the United States from a mash of at least 51% corn and aged in new charred oak barrels, which gives it a sweet vanilla and caramel flavor. Other whiskeys use different grains and barrels, so they taste drier, spicier or smokier.
Can I use whiskey in place of bourbon in barbecue sauce or a glaze?
Yes, at the same amount. Tennessee whiskey tastes nearly the same. With rye, Canadian or Irish whiskey the sauce is a little less sweet, so taste it and add a teaspoon of brown sugar if you want.
Can I use Scotch in place of bourbon?
Only an unpeated blended Scotch, and expect a maltier, less sweet result. Peated Scotch tastes strongly of smoke and does not suit desserts, glazes or most sauces written for bourbon.
Does whiskey work in place of bourbon in baking?
Yes. In pecan pie, bread pudding, cakes and bourbon balls any smooth whiskey works at the same amount. The flavor is slightly lighter. Bourbon balls and other no-bake sweets keep all of their alcohol.
Can I use whiskey in place of bourbon in cocktails?
Yes. A Manhattan and an old fashioned are made with rye as often as with bourbon, and a whiskey sour works with either. Rye makes a drier, spicier drink. A mint julep is built around bourbon and tastes different with anything else.