The other night I roasted a turkey breast, cooking it low and slow in a covered roaster. I made the gravy that came with it and after I removed the turkey from the roaster, I deglazed the pan with a little Old Grand-Dad BIB. Not much, a splash, just enough to loosen the baked-on goodness. This I added to the gravy. It added a lot of flavor but not too much.
I was reminded of something a person who developed recipes for one of the distilleries told me, that whiskey can be substituted for vanilla extract in just about any recipe. A little goes a long way.