At one point in my career, I worked in a kitchen where a barbecue sauce became part of the brand narrative. In a social media video, it was described as being made with bourbon distilled in-house and slow cooked for 24 hours. That was not how it was produced. The base of the sauce was commercially prepared barbecue sauce. It was modified with significant additions of liquid smoke and other ingredients. The bourbon used was purchased, not distilled in-house, and there was no 2