I know that bourbon can make a great marinade - I love a good bourbon marinated steak, and have a great pork tenderloin recipe that calls for bourbon. Typically, I've always gone with a cheap bourbon, usually 80 proof (not on purpose...it's just cheaper) - EW Black, JBW, etc. Would a higher proof or better quality bourbon make a better marinade?

They say that if you use wine in a recipe you should use the same quality of wine that you would drink....does the same thing go for bourbon?