bourbon is a step down in flavor from a good smoky single malt scotch.
Its our sippin whisky but when I drank, I always preferred a mint julep.
Bourbon sauces etc dont do much for me because most of them tried to "balance" the flavors with too much salt.
One of my favorite steak houses, De Starr's near Pottstown Pa, had a bourbon sauce that was waaay too much in the other direction, too damn sweet.
I dont care for vodka sauce either, same reason, balancing flavors..
Cooking with a good wine or a sherry, great. Plying them into sauces for over-topping or burning in, not so good.
Sometimes, the item we eat should impart all the flavor needed. Like fresh scallops, they dont need any fancy sauces