Elijah Craig Barrel Proof Batch A125

Elijah Craig Barrel Proof Batch A125 is a bourbon bottled at barrel proof, meaning it goes into the bottle without being cut down with water. The label's "A125" is a batch identifier. Barrel proof releases are released in separate batches, so the flavor of one can differ a little from another. The details supplied for this bottle don't give its proof, age or tasting notes, so check the label for the proof and treat the notes below as what this style usually delivers, not a measured profile of this batch. Expect a bourbon that is bigger and more concentrated than a standard-proof pour. Barrel-proof bourbons from Elijah Craig usually lean on dark caramel, vanilla, toasted oak and char, with baking spice and a warming, peppery finish. Corn sweetness typically carries the front of the palate, and the oak and spice take over toward the end. The high proof makes aromas and flavors louder, so a small first sip tells you more than a large one. Serve it neat first, in a Glencairn glass. The tapered bowl gathers the aromas and makes it easier to pick out oak, vanilla and fruit without the alcohol overwhelming the nose. Then add water a few drops at a time. A teaspoon of room-temperature water often loosens the heat and opens up sweeter, rounder notes, and you can keep adjusting until it suits you. If you prefer it cold, pour it into a rocks glass over one large cube, which melts slowly and dilutes the bourbon gradually. Small cubes dilute it fast and flatten the flavor. The proof is also useful in cocktails. In an Old Fashioned or a Manhattan, a barrel-proof bourbon holds its flavor against sugar, bitters and sweet vermouth, which would bury a lighter bottling. Use a little less than the recipe calls for, or stir a few seconds longer to add dilution. A Whiskey Sour handles it well too, because the lemon and sugar balance the intensity. In a highball, use plenty of ice and a generous amount of soda, since a small measure of bourbon this strong goes a long way. Salted nuts, aged cheddar and dark chocolate are sensible food pairings.