Best Bourbon Substitutes
What Can I Use Instead of Bourbon in a Recipe?
Use the same amount as the original. Whiskey is slightly drier and may lack bourbon's vanilla notes, but works well in most cooking applications where alcohol cooks off.
Ran out of Bourbon mid-recipe? Don't panic — you have options. This guide covers 2 tested Bourbon substitutes that actually work in cooking and baking, complete with exact ratios so you don't have to guess. Whether you need to work with what you have on hand, there's a swap here for you. The top pick is Whiskey — it's the closest match for most recipes. Whiskey is slightly drier and may lack bourbon's vanilla notes, but works well in most cooking applications where alcohol cooks off.
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Get ratios for Bourbon →All Bourbon Substitutes (2 options)
Whiskey is slightly drier and may lack bourbon's vanilla notes, but works well in most cooking applications where alcohol cooks off.
Highly concentrated; use about ¼ tsp per 1 tbsp bourbon. Provides bourbon flavor without alcohol or significant liquid volume.
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Tips for Substituting Bourbon
For most recipes, Whiskey is the best starting point. Whiskey is slightly drier and may lack bourbon's vanilla notes, but works well in most cooking applications where alcohol cooks off. If you're unsure which Bourbon substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Bourbon Substitutes
The best substitute for Bourbon is Whiskey. Use the same amount. Whiskey is slightly drier and may lack bourbon's vanilla notes, but works well in most cooking applications where alcohol cooks off.
This guide lists 2 Bourbon alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
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