Culinary timing and matrix matter; no alcohol-retention percentage is established. The bacon/chocolate-tannin explanation of umami is not accepted sensory science. Cream-brulee sugar totals require explicit adjudication.
Original research paraphrase from the 2018 cookbook. Chapter 9: desserts. All supplied PDF pages reviewed; index-tail hold remains. No recipe or empirical sensory test performed.
Ten desserts use bourbon with fruit, chocolate, nuts, caramel, bread, cream and baking spices. Some add bourbon after cooling or heating, others heat it in the mixture, and whipped cream is unheated.
PDF 435
PDF 396
Chapter 9: desserts
Text and source location checked against extracted text and rendered pages. Verified means faithful attribution and location, not independent truth or publication clearance. PDF screen numbers are not print pagination.
No access / No access / 
Verified source paraphrase and locator; this does not independently verify the underlying claim.
Evidence
Ten desserts use bourbon with fruit, chocolate, nuts, caramel, bread, cream and baking spices. Some add bourbon after cooling or heating, others heat it in the mixture, and whipped cream is unheated.
Location and context
Chapter 9: desserts. Supplied PDF screens 396–435; not printed pagination. All supplied pages read and visually inspected. File ends in index M; no absent tail is assumed reviewed.
Citation:
Annotation
Culinary timing and matrix matter; no alcohol-retention percentage is established. The bacon/chocolate-tannin explanation of umami is not accepted sensory science. Cream-brulee sugar totals require explicit adjudication.
Verification checklist
No recipe was tested; no public History page or pilot blend was changed.