Independently corroborates CLM-51’s value-over-prestige recommendation.
The advice treats culinary selection as a balance of usable flavor, palatability, and cost rather than a claim that price and quality are unrelated.
Paster and quoted practitioner Lori Rice recommend a balanced middle-shelf bourbon for cooking: bottom-shelf bottles may contribute booziness without useful depth, while assertive high-end bottles are better reserved for drinking, especially at their price.
Rice statement about high-end bourbon and price point
“Which Bourbon Should You Cook With?” opening paragraphs
Which Bourbon Should You Cook With?
Bottom-, middle-, and high-end distinctions and attributed selection advice checked on 2026-08-26.
Verified paraphrase of a culinary bottle-tier recommendation.
Evidence
Paster and quoted practitioner Lori Rice recommend a balanced middle-shelf bourbon for cooking: bottom-shelf bottles may contribute booziness without useful depth, while assertive high-end bottles are better reserved for drinking, especially at their price.
Location and context
“Which Bourbon Should You Cook With?” opening paragraphs, ending with Rice’s high-end and price-point statement.
Annotation
Independently corroborates CLM-51’s value-over-prestige recommendation while preserving a drinkable-quality floor.