The use of the term ‘bourbon’ to describe a vanilla bean means that the bean is grown in Madagascar or other islands in the Indian Ocean, such as Comoros and Réunion. The term does not describe that the alcohol ‘Bourbon’ has been used, but instead is derived from the old name for Réunion, which was known as the Île Bourbon. Sometimes vanilla from this region is simply referred to as Bourbon Vanilla, other times Madagascan Bourbon Vanilla or simply Madagascan Vanilla. It is a strong, creamy, woody, intense vanilla that gives a wonderful vanilla flavour in all types of dishes.
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