About Elijah Craig Barrel Proof Bourbon
Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn.
One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey.” Elijah Craig has become a household name in the world of bourbon, and this is not without reason.
Made in the same tradition as Elijah Craig’s other award-winning bourbons, this is without a shadow of a doubt, an essential experience for bourbon lovers. Uncut, straight from the barrel non-chill filtered, a splash of water opens the spirit nicely. The proof for each barrel varies from batch to batch, making each bottle unique. Ranging from 124.2 to 140.2 proof, the first letter of each batch number indicates which of that year’s releases the bottle was a part of. Beginning with “A,” the second digit determines the month the bottle was released, followed by the year.
With its rich notes of caramel, toasted oak, and fruit, this Elijah Craig Barrel Proof release is a two time Best Small Batch Bourbon Double Gold medal winner, at the San Francisco World Spirits Competition, and received an Extraordinary/Ultimate Recommendation at the Ultimate Spirits Challenge. It was just recently named Whisky of the Year by the Whisky Advocate.
Get your bottle today!
There are not many things more American than bourbon, and although most of it is produced in Kentucky, it can be produced all over the USA.
It must be made with at least 51% corn and bottled at 40% ABV or higher. So why not give this American classic a try?
Check out our impressive selection of bourbons, find your new favorite in Top 10 bourbons, or explore our treasury of rare & hard to find bourbons.