Cooking With Bourbon

We were asked to cater a rather classy event for Cabelas and decided to make an Apple Bourbon Chutney to garnish our Grilled Duck Breast.  Initially we tried a top shelf bourbon for the chutney, but were disappointed with the shortage of flavor.  So we tried again, only this time we used the cheapest rot gut sour mash that we could find.  Not only was the chutney a hit, but that sour mash went a long way.