Whiskey is big in my house.
First of all, I’m part Irish. Jameson has been on my liquor shelf, in the liquor cabinet or on the bar in my grandparent’s basement ever since I can remember. Second of all, my fiancé is quite the bourbon connoisseur. If they make it, he either has it currently or has had it in the past. So pretty much every available surface in my dining room is covered in bottles of various whiskeys & bourbons & ryes.
It’s not a bad problem to have.
‘Cause then when I want to make something like this, I have a lot to choose from. Of course some are off-limits for baking. But the rest are fair game.
For this cake I used a bourbon, actually; Russell’s Reserve 10-year. It specifically says it has vanilla & caramel notes, which I thought was perfect for a cake. Okay I’m lying. Jay said it was perfect for a cake. Whatever.
You should use whatever whiskey or bourbon you like. Be it Jameson, Jack Daniel’s, Colonel Taylor, Russell’s Reserve or Buffalo Trace.