Bourbon butter has been on my mind for several years. We started with Old Weller. We cold smoked it. The smoking added character. Then we took the bourbon apart. The additional smoky flavors gave the essence more body and structure. The smoked bourbon essence is rich, toasty, woody, and vanilla-centric. We put some of the bourbon essence, heavy cream and buttermilk in a bowl and stirred them together. We covered the bowl and have it sitting at room temperature. In 24 hours we will refrigerate the cultured cream. When it is cold we will churn it into butter. And then we will have two great products: bourbon butter and buttermilk.