Not sure if this topic is dead or not, but thought I'd throw something in. We were very curious about this yeast after tasting at White Labs last year. They had a flight with the same beer fermented with four different yeasts, one being the bourbon yeast. That got us started thinking. We brewed an extra large batch of milk stout yesterday. After transferring the main batch to the boil we had enough wort for a second 5 gallon batch, no lactose. I pitched the bourbon yeast last night and about two hours later it had already started. This morning it was flying.
I'll keep my eye in this post in case there is interest and report back the results.