Elijah Craig Barrel Proof Kentucky Straight Rye Whiskey

Barrel proof rye with a bourbon soul, straight from Bardstown. Elijah Craig Barrel Proof Kentucky Straight Rye spends 12 years and 3 months in new charred oak barrels, then is bottled uncut at 108 proof.

The mashbill runs 51% rye, 35% corn, 14% malted barley, giving classic Kentucky rye structure with an extra cushion of sweetness.

The nose leans warm and aromatic from the first swirl. Baking spices, gingerbread, and rich molasses roll out first, followed by butterscotch, caramel, and soft strawberry and stewed cherry notes. Hints of nutmeg, leather, and seasoned oak give the aroma depth without smothering the fruit.

On the palate, the whiskey feels sweet, balanced, and quietly insistent. Vanilla, honey, blackberry, and stewed cherry glide over a buttery mouthfeel, joined by cinnamon stick, nutmeg, white pepper, and cool mint. Seasoned oak and rye grain tighten the mid-palate, adding gentle tannin and a drier, herbal edge that keeps the sweetness from drifting.

The finish arrives with a quick surge of rye spice and dark berries. Barrel char, stewed cherry, tannic oak, and lightly herbal notes linger, leaving a long, warm butterscotch-and-nutmeg afterglow.

It drinks like mature Kentucky rye designed for bourbon fans who still want real spice and rickhouse character.

Nose: Bold baking spices, gingerbread, and rich molasses lead, with butterscotch, caramel, and barrel-aged honey sitting just behind. Strawberry, stewed cherry, cinnamon stick, nutmeg, and a hint of leather and seasoned oak add layered, dessert-leaning depth.

Palate: Vanilla, honey, blackberry, and stewed cherry land first on a buttery mouthfeel that feels richer than the 108 proof suggests. Butterscotch, seasoned oak, white pepper, cinnamon, nutmeg, and cool mint fold in slowly, building warmth without turning harsh.

Finish
Rye spice and dark berries surge quickly, chased by barrel char, stewed cherry, tannic oak, and lightly herbal notes. Lingering butterscotch, nutmeg, and peppery oak leave a long, steady, chest-warming conclusion.

Big, fruit-laden rye like this loves char and fat.
Serve it with grilled lamb chops or reverse-seared ribeye; the stewed fruit, caramel, and spice dig straight into the crust.

Braised short ribs with root vegetables echo the molasses, dark berries, and oak, while the proof cuts through the glossy sauce.

On a cheese board, reach for aged Gouda, clothbound cheddar, and funky blue with candied nuts and dried cherries.

For dessert, think gingerbread, sticky toffee pudding, or cinnamon-spiced apple cobbler to mirror the baking spices and stewed fruit in the glass.