Elijah Craig Barrel Proof Bourbon A119 Review Header

Elijah Craig Barrel Proof A119 Review

In Bourbon Whiskey Reviews by Steve CoomesLeave a Comment


Image
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
Click to explore our complete library of reviews to help you choose your next perfect bottle.

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

Steve Coomes

Facebook Twitter

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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.