We slowly reduced Minus 8 vinegar in the rotary evaporator. The vinegar became sweeter, thicker, and richer. It did not take on any cooked flavors. It was bright and clean. We have been using it liberally as a sauce. I wondered if we could incorporate even more complexity. We carefully added small amounts of cold evaporated/separated bourbon to the vinegar. The combination added toasty wood notes to the syrupy liquid. The whole is exponentially greater than the sum of the two delicious parts.