| Elijah Craig Bourbon whisky 94 proof 12 yrs 750 ml|
Heaven Hill, USA
"The aromas have a light touch, offering honey and caramel an cocoa in a straightforward, confident balance. The flavors follow on the palate, with a full, spicy finish that explodes with simple pleasures. Smooth, warm and comfortable, this is a sweet sipping whiskey that's best in a snifter - without ice or water."
Wine & Spirits
"About as compete as bourbon aroma as you are likely to find…one of the most beautiful noses found anywhere in the world today. A bourbon to keep in the mouth forever… Toffee apples and malt rise above the gentle oaky notes and there is a very late arrival of burnt sugar and rye. The very final notes are extremely complex… near perfection. Perhaps one of my favourite five or six bourbons and certainly the superstar in the Heaven Hill portfolio. It is a bourbon of almost unfathomable depth and has something for everyone. Brilliant."
Classic Bourbon, Tennessee, & Rye Whiskey
"Rich, with balanced woody notes, spice, smoke and some nutmeg. Chewy, fruity palate and great length. A rating of four stars."
Handbook of Whisky
"Nose: Real bourbon vanilla, with a touch of candy-store sweetness. Palate: Firm, malty, sweet. Some malty fruitiness (apricot?). A suggestion of cilantro. Finish: Licorice. Rooty. Comments: Less structured than might be expected in a 12-year-old, but a perilously drinkable, appetizing bourbon. Rating 7 ¾"
"Nose: Hay, mint, leather, light oranges and vanilla. Mouth: A medium, velvety body, fruity, caramel, dates, vanilla and a touch of oak. The finish is long, slow, comfortable, warm and snug. A great bourbon from Heaven Hill, with the distillery's style - the hint of mint in the nose. It's very sophisticated; sip it from a snifter as you read about Elijah Craig, and know that he would have been proud to have his name on the bottle. Don't be afraid to make a Manhattan with this bottling - it will be very special."
Gary and Mardee Haidin Regan
Co-authors, The Book of Bourbon
"Classic caramel, vanilla, spice and fruit aromas. Rich, full bodied and warming with sweet oak, caramel and rye flavors; thick finish with notes of licorice and vanilla."
Stuart MacLean Ramsay
Elijah Craig 12-year-old is a true Small Batch premium Bourbon, and had that distinction before the term even existed. Bottled exclusively from a dumping of 100 barrels or less, the brand carries the name of Rev. Elijah Craig, the Baptist minister widely considered the "Father of Bourbon." He discovered the method of making true Kentucky Bourbon when his stored his wares in barrels that had been charred in a fire. Elijah Craig is highly acclaimed - it was awarded "Best of the Best Bourbon" in 2001 by Whisky Magazine and received a Double Gold Medal at the San Francisco World Spirits Competition. Whiskey expert Stuart MacLean Ramsay writes, "Rich, full bodied and warming with sweet oak, caramel and rye flavors; thick finish with notes of licorice and vanilla."
Bourbon is an American form of whiskey named for Bourbon County, Kentucky. By United States law, it consists of at least 51% corn — typically about 70% — with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.
Bourbon must be put into the barrels at no more than 125 U.S. proof. After aging it is diluted with water and bottled. Bottling proof for whiskey must be at least 80 proof (40% abv) and most whiskey is sold at 80 proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 142 proof have been sold. Some higher proof bottlings are "barrel proof."
Bourbon can legally be made anywhere in the United States where it is legal to distill spirits. Legitimate production is not restricted to Kentucky, although currently all but a few brands are made there, and the drink is associated strongly with that commonwealth. Illinois once produced nearly as much bourbon whiskey as Kentucky, and bourbon continues to be made in Virginia. In the past bourbon has been made in Pennsylvania, Indiana, Ohio, Tennessee, Missouri and Kansas.