The Sweet Bottom-Shelf Bourbon That's Secretly Perfect For Making Caramel

Just about every bourbon enthusiast is familiar with Evan Williams, and its ambitious namesake. The bottom-shelf bourbon's black label is a bar and liquor store staple, cheap enough to mix and smooth enough to sip. But outside of regular bourbon, the brand sells other versions too, including a honeyed whiskey that we reviewed and found quite cloying. Unfortunately, the honey steamrolled every good note the whiskey had, turning every shot cough-syrup-sweet. That makes it a tough sip as a straight pour. But, in a caramel pan, the same sweetness turns out to be precisely what you want.

Evan Williams Honey Whiskey leaves Heaven Hill at 65 proof, and federal rules set the floor for anything calling itself bourbon at 80. Below that line, it can't be labeled bourbon, and the honey blended in puts it in the liqueur category on its own, which is how Heaven Hill sells it and where plenty of stores shelve it. Notably, the low proof works in your favor here. A heavy pour of high-proof spirit gives caramel a raw, fiery edge and a sauce that never quite tightens, and at 65 proof there's less alcohol to burn off. 

The bottle also arrives already sweetened, with smoke and spice hanging on the finish, so it sweetens and flavors in a single pour (most bourbons only handle the flavor). All you have to do, after cooking the sugar until nice and amber, is to slowly add the honeyed whiskey, in a steady stream. It'll bubble a bit and may even steam heavily (the hot sugar can flash-boil the liquid), as well as looking thin and even broken in the beginning. But keep stirring on low heat and eventually, you'll get the smooth texture back.

With the caramel made, you can drizzle it over ice cream and call it a night, but there's plenty more where that came from. A cheese board is actually a far better use for honey whiskey caramel. Honey and blue cheese are a traditional match, and a caramel built on Evan Williams Honey Whiskey brings that pairing along with the barrel notes underneath, enough that the sauce can sit next to an aged cheddar without turning the plate into dessert. Warm it just enough to pour in a thin line.

A fruit salad works wonderfully with this honeyed whiskey caramel sauce, too — apples and pears take the sauce fine while cold, and peaches or plums will hold it if you give them a few minutes under the broiler first. Whatever's left in the jar doesn't have to sit around either; it can be enjoyed at breakfast the next day, right on top of pancakes, biscuits, or bread pudding while it's still warm. At this point, the bottle has justified its shelf space several times over without anyone having to drink it neat.