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For a different take on a common spread, try Bourbon Peach Butter. In a large bowl, combine 14 cups (about 5 pounds) coarsely chopped peaches, 2 ½ cups sugar, 3 tablespoons Bird Dog Peach Whiskey, 4-1/2 teaspoons lemon juice, 1-1/2 teaspoons ground cinnamon, 3/4 and teaspoons cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally. Stir in 1/2 cup quick-cooking tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks.

Peach sauce is a complement to almost any dessert, especially vanilla ice cream. Add 1 bag (10 oz) frozen peaches, ½ cup of water, 1 tablespoon Bird Dog Peach Whiskey, 3 tablespoons sugar, 2 tablespoons cornstarch, 1/8 teaspoon each of nutmeg, cinnamon, and salt to a saucepan. Bring to a boil and cook for one minute. Remove from heat and add 1/8 teaspoon of either vanilla or almond extract and pour on the dessert of your choice.

If you’re looking for a go-to peach dessert, you can’t miss with Bourbon Peach Cobbler, and this one’s easy. Melt ½ cup of butter in a 13- x 9-inch baking dish. Combine 1 cup flour, 1 cup sugar, 1 tablespoon baking powder, 3 tablespoons Bird Dog Peach Whiskey, and a pinch of salt. Add 1 cup of milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Bring 1 cup sugar, 4 cups peach slices, and 1 tablespoon lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375° for 40 to 45 minutes or until golden brown.