Updated June 2026.
There is no official best bourbon for baking. Bourbon is a US type. Heat does not create a new class. Residual ethanol after a bake is unused as a number. Typical US bourbon is 40%. A 1.5-ounce 40% pour in the batter is still one drink until you measure leftovers you will not invent. 100 proof is not bottled-in-bond by itself.
Related: sip bourbon, cheap bourbon, rum cake.
Oven vs class
| Language | 1.5 oz drinks |
|---|---|
| Bourbon | 1.00 at 40% |
| Typical 40% | 1.00 |
| Leftover after bake | — |
| 100 proof | 1.25 |
Count what you pour, not a guessed leftover. Pour math: whiskey drinks.
Sources
- 27 CFR 5.143 / 5.88. Typical 40%. Residual bake % unused.
- NIAAA December 2025.
- 27 CFR 5.143 ≥40%
- is 27 CFR 5.143