Caramel sauce with sea salt and bourbon for topping.
In a heavy bottom sauce pan, melt the sugar over medium heat and cook until it turns a deep golden amber, stirring the sugar so it doesn't burn.
Slowly pour in the heavy cream while whisking, being careful of the steam (it will steam!).
Add butter and whisk until fully combined.
Turn off the heat. Add remaining ingredients and whisk for one minute.
Allow to cool slightly before pouring into container. Cool to room temperature before serving.
Store in refrigerator up to two weeks.