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Smooth and elegant
*Packaging may varyElijah Craig Small Batch Bourbon
Bourbon /47% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 47%
- Tasting Notes
- Mint, Nutmeg, Smoky, Sweet, Toasty, Vanilla, Woody
- Base Ingredients
- Barley, Corn, Rye
- Food Pairing
- Beef, Cheese - Hard Aged, Dessert - Chocolate & Coffee, Nuts
Product description
Elijah Craig is credited as the first distiller to age his whiskey in charred oak barrels, earning his place in history as the 'Father of Bourbon.' The charred barrel transformed the clear liquid inside into an intense amber whiskey made rich with the flavors of the wood which we now recognize as Bourbon. Elijah Craig Small Batch is distilled, aged, and bottled in Kentucky from a traditional Bourbon mashbill of 78% Corn, 10% Rye and 12% Malted Barley and then aged for 8 to 12 years in #3 char new American oak barrels. The result of each Small Batch is a signature warm spice and subtle smoke flavor. Winner of "Best Small Batch Bourbon" and Double Gold medal at San Francisco World Spirits Competition and a 93 Point, "Excellent, Highly Recommended" rating at the Ultimate Spirits Competition
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Newest
Ray Kantai. James Verified BuyerVerified BuyerHas been my go to Kentucky bourbon for sometime. Price point is spot on and the quality is comparable to higher priced Bourbons.
Nicole Sotir. Verified BuyerVerified BuyerPerfect. I can’t wait to drink it over Easter.
Aleta Verified BuyerVerified BuyerNice, smooth Bourbon with a good finish. Definite cinnamon and vanilla flavors. While it isn't the best Bourbon I've had, it is a good one.
James Verified BuyerVerified BuyerI like this one. Tasty and smooth. Just my opinion.
Lanese J. Verified BuyerVerified BuyerMy favorite smooth whiskey
Hope Verified BuyerVerified BuyerSmooth
Rebecca L. Verified BuyerVerified BuyerSolid bourbon, a staple in my house
Winston Reviewed at elijahcraig.comReviewed at elijahcraig.comI love a lot of bourbons. I'll talk about them all. But this is the bourbon my father-in-law and I drink after a long day in the woods or in a duck blind. It's just darn good. Neat or on the rocks. Not much more needed to be said.
Casey W. Verified BuyerVerified BuyerSmooth, great taste
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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