Elijah Craig is a bourbon producer based in Kentucky, one of the United States' primary whiskey-producing regions. The distillery has historical roots in Kentucky bourbon production, and today produces bourbon whiskey under the Elijah Craig name.

Kentucky bourbon production is defined by specific legal requirements: whiskey must be aged in new charred oak barrels and meet strict production standards to carry the bourbon designation. The state's limestone-filtered water and climate create conditions that influence spirit maturation and flavor development. Bourbon from this region typically exhibits characteristics ranging from vanilla and caramel notes derived from new barrel aging to deeper oak and spice profiles depending on age and production methods.

The current Elijah Craig range includes Small Batch Bourbon, a standard expression that represents the producer's core offering in the bourbon category.

Kentucky stands as America's bourbon heartland, producing approximately 95% of the world's bourbon whiskey. Located in the south-central United States, the state benefits from limestone-filtered water and a continental climate that creates ideal conditions for whiskey maturation. The Kentucky Bourbon Trail connects major distilleries across the region, with concentrations in Louisville, Bardstown, and Frankfort areas.

The state's limestone bedrock naturally filters groundwater, removing iron that would negatively impact whiskey flavor while adding calcium and magnesium that enhance the mashing process. Kentucky's climate features hot summers and cold winters, creating significant temperature variations that cause barrels to expand and contract, driving the whiskey deeper into the charred oak and extracting flavors, color, and character. The humidity levels also contribute to the "angel's share" evaporation rate that concentrates the remaining spirit.

Kentucky bourbon must contain at least 51% corn in its mash bill, with wheat or rye typically comprising the secondary grain alongside malted barley. The state's distilleries produce distinct styles ranging from wheated bourbons known for their softer character to high-rye bourbons that offer spicier profiles. Rye whiskey production has also experienced renewed interest, requiring at least 51% rye in the grain bill and producing spirits with pronounced spice and complexity distinct from their bourbon counterparts.