Reviewed at heavenhilldistillery.com
Reviewed at heavenhilldistillery.com
Quality product, reasonable price
*Packaging may varyElijah Craig Barrel Proof Bourbon
Bourbon /60.4% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 60.4%
- Liquor Flavor
- Caramel, Spiced, Vanilla
- Tasting Notes
- Apple, Bold, Caramel, Cinnamon, Oak, Pepper, Vanilla
- Years Aged
- 12
- Base Ingredients
- Barley, Corn
- Food Pairing
- Beef, Cheese - Hard Aged, Dessert - Chocolate & Coffee, Dessert - Fruit, Dessert - Vanilla & Caramel, Nuts
Product description
Experience the Bourbon that Whisky Advocate's international reviewers consistently ranked #1 in a blind taste test against hundreds of whiskies from around the world in 2017. To sip our Barrel Proof Bourbon is to experience Bourbon in its purest form—uncut, straight from the barrel, and without chill filtering. Each bottle is hand labeled with its unique proof and batch number but the nose, taste, and finish of every sip is pure Elijah Craig. With Barrel Proof, you can enjoy Elijah Craig much the same way our Master Distillers do when they sample straight from the barrel in our Kentucky rickhouses. Elijah Craig Barrel Proof has won countless awards from some of the most accredited spirits competitions, including Whisky Advocate's Whisky of the Year, #2 Whiskey by Wine Enthusiast, Double Gold from San Francisco World Spirits Competition, Double Gold at the Ultimate Spirits Challenge, and Double Gold at the International World Spirits Competition, among many other distinctions. The aromoa is caramel with toasted oak, fruit notes of apple and orange. The taste is rich vanilla, caramel, and butterscotch along with spices of black pepper and cinnamon at the back of the palate. And its finish is nicely layered showcasing all flavors, with a slow linger as it cools
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4.730 Reviews
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Bill Cy Reviewed at heavenhilldistillery.comReviewed at heavenhilldistillery.comI've been a fan of the EC small batch for a while, and when I tried the barrel proof in late 2019, I was "blown away." The full flavor and viscous mouthfeel are unmatched. I've tried to find each A, B and C release each year with one exception. The B520 is my favorite, and have a spare.
John Reviewed at elijahcraig.comReviewed at elijahcraig.comGreat bourbon, but way too often the glass around cork is sharp and shaves off bits of cork into the bourbon. I just choose Bullit instead, for that reason only.
Bobby Reviewed at elijahcraig.comReviewed at elijahcraig.comDefinitely worth the wait. Allocation sale.
Kevin Reviewed at elijahcraig.comReviewed at elijahcraig.comVery reasonable price for such a tremendous whiskey. This is my new favorite give it a try and chances are that it will be yours too.
Nathan Verified BuyerVerified BuyerFor a high proof Bourbon it was amazingly smooth and had well balanced taste of fruit and oak with a hint of spice.
Matt Reviewed at elijahcraig.comReviewed at elijahcraig.comI enjoy the favor profile and it has a smooth finish. A good price point makes this a good one to add to your collection.
Shawn L Reviewed at elijahcraig.comReviewed at elijahcraig.comOne of the best around! Keep it in my collection when I can find it!
Grace Reviewed at elijahcraig.comReviewed at elijahcraig.comMy husband really enjoyed this. The price was fair and he said it was really good.
Timothy Reviewed at elijahcraig.comReviewed at elijahcraig.comExcellent taste, smooth and very drinkable.
FAQs
Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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