Elijah Craig Barrel Proof Bourbon A119 Review Header

Elijah Craig Barrel Proof A119 Review

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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.
– Heaven Hill Distilleries
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Elijah Craig Barrel Proof A119 Review


  • DISTILLER: Heaven Hill
  • MASH BILL: 78% Corn  |  12% Rye  |  10% Malt
  • AGE: 12 years
  • YEAR: 2019
  • PROOF: 135.2 (67.6% ABV)
  • MSRP: $60

NOSE: Warmed Chocolate | Banana Bread | Orange Hard Candy | New Ball Glove Leather

TASTE: Cocoa balanced perfectly with old oak | Soothing warmth | Juicy Fruit gum

FINISH: Lengthy, warming  and honeyed

SHARE WITH: Bourbon fans who love a potent sip, and newcomers needing to experience one

WORTH THE PRICE: All day long. You’ll want two. At least.

BOTTLE, BAR OR BUST: Bottle

OVERALL: At a dinner to meet Heaven Hill’s new master distiller, Colin O’Driscoll, my Bourbon & Banter colleague Matt Evans took one sniff and pronounced it a “chocolate bomb.” That was dead on. A friend at the same dinner asked, “Did you add water?” I answered, “Why? It’s soft at 135 proof!” Whiskey nerd that he is, I knew he meant “Did you act professionally and discover anything important by adding water like rational people do?” So I did, and it turned into honey: extraordinarily delicious, but I missed the oomph of the barrel strength. So, I advise no water be added.

Learn more about Steve’s whiskey preferences and check out more of his reviews…


Disclaimer: Heaven Hill  provided Bourbon & Banter with a sample of their product for this review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.


ABOUT THE AUTHOR

Steve Coomes is a Louisville restaurant industry veteran turned award-winning food writer. In his 27-year career, he has edited and written for dozens of national trade and consumer publications including Pizza Today, Nation's Restaurant News and Southern Living. As a spirits writer, Steve's byline can be found in Whisky magazine, Bourbon Review, WhiskeyWash.com and other publications. In 2014, he authored the book, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and has authored other titles as a private ghostwriter.
Read Steve's full profile.

About the Author
Steve Coomes

Steve Coomes

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Steve Coomes is a Louisville restaurant industry veteran turned award-winning food writer. In his 27-year career, he has edited and written for dozens of national trade and consumer publications including Pizza Today, Nation's Restaurant News and Southern Living. As a spirits writer, Steve's byline can be found in Whisky magazine, Bourbon Review, WhiskeyWash.com and other publications. In 2014, he authored the book, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and has authored other titles as a private ghostwriter. Read Steve's full profile.

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