We started with our bourbon butter parts. We planned to culture the butter for 24 hours. Due to cooler temperatures we let it go another 12 hours. Then we refrigerated the cultured cream. We churned it in the food processor. Then we soaked roasted corn husks in the buttermilk and wrapped them around the butter. We vacuum sealed the husks in place. We let the butter infuse for several days. We cut the bag open to taste the butter when my patience caved.The butter is sweet and tangy. The aromatic vanilla notes from the bourbon permeate the butter. The roasted husks blend with the smoky notes of the bourbon essence. The only thing missing was some coarse salt and roasted corn.