I don't know if I would go so far as to say you should use "the finest malts". Throwing a few ounces of Balvenie '66 into the sauce seems an alarming prospect! I think this is a question of balance, and not a black-and-white, yes-or-no proposition. I would agree with the thought that if you wouldn't drink it, don't eat it, but it will depend on exactly what it is you're making. There may be some things that will demand particular ingredients, a peat or sherry monster maybe; and others for which any good everyday malt will do, Sainsbury's sale bottle maybe. I don't drink bourbon, really, but I have no problem with it in a barbecue sauce. Hey, I don't much care for black olives, but I just ate a sandwich full of them. Case by case. The chef will judge exactly how the particular ingredients will affect the final dish.