Hey Lloyd...
If you found the all corn variety to be acceptable, I would be tempted to try a homebrew concoction made of Karo syrup and a non gluten variety of liquid smoke.
Bourbon is, after all, just corn with a little snap from a spice grain (wheat or rye), and some char and oak from the barrel.
Try a little vanilla as a substitue for the oakiness of the barrel.
JD is a fairly 'dry' corn based whiskey... they do that with a high rye mashbill and with maple adjunct from the charcoal takes the sweet edge off it. There are several spices that might give you that effect, like anise for instance. You might look for something to add 'nuttiness' too... I've alawys though Woodford tastes quite a bit like fresh roasted cashews.
Good luck. The last booze I cooked with was Jim Beam Maple. It was a gift, and proved to be undrinkable. It does, however, work pretty well in baked beans.
