Elijah Craig is not a wheated bourbon. Wheated bourbon refers to bourbons that have a higher proportion of wheat in their mash bill, replacing some of the corn. Typically, wheated bourbons have around 20-30 percent wheat, while the rest is made up of corn and malted barley.
Elijah Craig, on the other hand, follows a more traditional bourbon mash bill, which is higher in corn content. It is made with about 78 percent corn and 10 to 12 percent rye and malted barley. This higher corn content gives Elijah Craig its distinctive flavor profile.
The choice of grains in the mash bill significantly influences the taste and character of the bourbon. Corn provides sweetness, while rye adds spice and complexity. Wheat, on the other hand, tends to contribute a softer and smoother mouthfeel. Wheated bourbons are often known for their creamy and mellow qualities, while bourbons with a higher rye content can have a spicier and more robust flavor profile.
While Elijah Craig is not a wheated bourbon, it still offers a unique and enjoyable taste experience. Its higher corn content lends it a slightly sweeter and fuller-bodied flavor, with hints of caramel, vanilla, and oak. The rye and malted barley in the mash bill add subtle spice and depth to the overall flavor profile.
Ultimately, whether a bourbon is wheated or not is a matter of personal preference. Some bourbon enthusiasts prefer the smoothness and creaminess of wheated bourbons, while others enjoy the bolder and spicier characteristics of bourbons like Elijah Craig.
In my personal experience as a sommelier and brewer, I have found that Elijah Craig is a well-balanced and flavorful bourbon. Its higher corn content gives it a certain sweetness that is complemented by the spice and complexity from the rye and malted barley. It is a bourbon that can be enjoyed neat, on the rocks, or in a variety of cocktails. Whether you're a fan of wheated bourbons or not, I believe Elijah Craig offers a fantastic option for bourbon enthusiasts looking for a rich and satisfying drinking experience.