I have been corresponding with someone who cooks as a serious hobby and uses bourbon in lots of sauces and gravies. We have been talking about what bourbons to use. I don't cook much, so I'm no expert, but I have always subscribed to the theory that you should always use the best ingredients you can afford, so good bourbon would be recommended for the best results. Does anyone have a contrary opinion? Any particular brands that you think cook better than others?

--Chuck Cowdery