Bourbon is an American whiskey, a distilled liquor made primarily from corn strongly associated with Kentucky.
Bourbon must be aged in new oak-charred barrels for its fermentation and strong flavor.
Bourbon is a very famous American drink consumed in various ways, such as drinking, baking, and cooking.
However, often, many people prefer Non-alcoholic drinks in place of Bourbon, which is why we have listed the best non-alcoholic substitutes for Bourbon in this article.
8 Best Non-Alcoholic Substitutes for Bourbon
The best non-alcoholic substitute for Bourbon are – Bourbon Vanilla Extract, Non-alcoholic Vanilla Extract, Peach Nectar, Apple Cider, Cranberry Juice, Grape Juice, Non-Alcoholic Almond Extract, and Water. They are discussed in detail here –
Bourbon Vanilla Extract
Bourbon Vanilla Extract, also known as Madagascar vanilla, is extracted from the Vanilla species Vanilla planifolia .
Bourbon vanilla name refers to the vanilla beans’ provenance from the Bourbon Islands, most commonly Madagascar.
Bourbon vanilla has a rich, dark, and creamy texture with an overwhelming sweet, buttery aroma and is available alcohol-free in grocery stores as a spice.
Bourbon vanilla beans are superior in flavor and aromatic qualities that make Madagascar vanilla beans the most popular and sought-after vanilla variety.
Summary
Madagascar bourbon vanilla beans are excellent for many baking recipes, drinks, and desserts and make an excellent non-alcoholic substitute for Bourbon.
Non-alcoholic Vanilla Extract
Non-alcoholic Vanilla Extract is also known as “alcohol-free vanilla flavor,” manufactured synthetic Vanilla used in place for normal Vanilla.
Natural, alcohol-free Vanilla is made from the same process as using alcohol since it is the easiest way to extract the flavor from the beans.
Non-alcoholic Vanilla Extract is combined with ingredients like glycerine and polypropylene glycol, sugar, and water for easy use in baking goods.
Non-alcoholic Vanilla Extract is sweet in flavor and used in pastries, cookies, candy, and cakes.
Summary
Non-alcoholic Vanilla Extract is added in water and drinks, as its combination provides bubbling quality and distinct flavor to the drink.
Peach Nectar
Peach Nectar is a type of non-carbonated soft drink made by muddling the flesh of the peach.
Peach nectar contains a sweet flavor with light pink color that looks simar to Peach juices.
Peaches are a rich source of fiber, vitamins, and minerals and contain antioxidants in ageing and disease.
Peach nectar and apple cider vinegar are combined to provide a similar texture and taste like Bourbon.
Summary
Peach nectar is inexpensive compared to Bourbon and is used in various dishes such as candy, baking, and flavor drinks.
Apple Cider
A popularly known Apple cider, soft cider, or simply cider is an unfiltered, unsweetened, non-alcoholic beverage made from apples.
Apple cider is the liquid extracted from an apple and all its components, then boiled to concentrate.
Apple cider vinegar was traditionally used as a natural remedy and is still known for its multiple benefits, such as lowering Insulin and aiding heartburn.
Apple Cider is added to salads and a preserver for food recipes and is great for sore throat.
Summary
Sparkling apple cider vinegar and peach nectar combination create frizzy texture and aroma that works as an excellent substitute for Bourbon.
Cranberry Juice
Cranberry juice is manufactured from Cranberry’s liquid juice, which typically contains sugar, water, and other fruit juices.
Cranberry juice is made from Cranberry, a native North American fruit that has a bright red color.
The sparkling Cranberry mocktail is a sophisticated and naturally sweetened drink that is widely used in drinking.
Cranberry juice typically has a tart flavor and thick red luscious texture rich in antioxidants and vitamins such as vitamin A and magnesium.
Cranberry is used in treating and preventing transmitted urinary infections and promote menstrual health.
Summary
Sparkling Cranberry juice combines with non-alcoholic vanilla extract creates the same fizzy texture and flavor as Bourbon.
Grape Juice
Grape juice is a liquid made from crushing and blending grapes.
Grape juice contains natural sugar that helps in fermentation and creating a sweet flavor in juice.
Culinarians can make grape juice from all grape varieties after the grape reaches appropriate maturity. The sparkling red grape juice with carbonated water, white grape concentrate, red grape concentrate, and citric acid makes non-alcoholic sparkling red grape wine.
Grape juice is highly aromatic, deep red color and a tangy tart-like flavor.
Grape juice is known to lower cholesterol and relieve constipation.
Summary
Sparkling Grape juice and non-alcoholic vanilla extract work as an excellent substitute for Bourbon and are easily available in the market.
Non-Alcoholic Almond Extract
Non-Alcoholic Almond Extract is made from extracting concentration of almonds with glycerine.
Non-Alcoholic Almond Extract typically comprises glycerine, bitter almond oil, and water.
Non-Alcoholic Almond Extract contains a bitter taste with a thick, creamy consistency.
Non-Alcoholic Almond Extract is most commonly used in baking and sauces to add to savory recipes.
Summary
Non-Alcoholic Almond Extract is added in small amounts in place for Bourbon and provides a similar flavor and aroma.
Water
Water is a powerful basic component of living matter that aids the everyday functioning of humans.
Water is a powerful solvent and is used in numerous ways such as baking, cooking, and a key ingredient to drinks.
In general cocktails, water is an extremely important ingredient as it dilutes the drinks and adds quality flavor and texture to the drink.
Water in baking helps with the hydration of gluten and starch molecules and dissolving salts, baking powder, sugar, etc.
Summary
Water is used in substituting recipes that require a very little amount of Bourbon, making water the most efficient substitute.
FAQs
Bourbon’s contain a characteristically sweet flavor and is made from fermenting 51% of corn and heavier in texture; however, Whiskeys are a fermented blend of grains such as corn, barley, rye, and wheat with a bitter flavor.
Bourbon has acidic nature and can break down the enzymes in meat and is used in marinating meat and eggs and curdles dairy. Bourbon prevents toughening of meat and provides a relishing flavor to the dish.
Bottom Line
Bourbon is extremely versatile in uses and is used in baking as it pairs particularly well with brown sugar, pecans, Vanilla, chocolate, mint, apples, pears, peaches, ham, and pork.
However, there are non-alcoholic substitutes available for Bourbon with similar use and flavor in cooking and drinking.
I hope this list helps find you your suitable non-alcoholic replacement for Bourbon. Also, do share your experience and recipes in the comments section.