I've used bourbon to macerate varioius fruits. (OK, Soak. Why use a big word when a diminutive one will work).
I've not really soaked a lot of melon though.
Recently, I soaked some canteloupe chunks in AAA. What a pleasant surprise. The canteloupe took on the bourbon and neutralized the alcohol bite.
It might have been the circumtances or the smoothness of the AAA.

I did a second batch and Voile', same results.

I made a canteloupe smoothie with bourbon, as a cocktail and its very good.

Anyone else experimenting with melons and bourbon?
(I expect at least one mammarian double entendre')