Review: Old Elk Whiskey 10 Years Old – Straight Bourbon, Wheated Bourbon, and Wheat Whiskey

Old Elk was founded in Fort Collins, Colorado, in 2013 by Curt and Nancy Richardson, who are best known as the creators of OtterBox. Rather than wait years for whiskey distilled in-house to reach maturity, the company partnered with Indiana’s MGP, where whiskey was distilled to proprietary recipes developed specifically for Old Elk. Central to that relationship was legendary distiller Greg Metze. After nearly four decades at MGP in Lawrenceburg, Indiana, Metze helped develop several exclusive mashbills for Old Elk while still at MGP before joining the company as Master Distiller in 2016.

In July 2026, Old Elk released three expressions distilled during Metze’s early involvement with the brand: Old Elk Straight Bourbon 10 Years Old, Old Elk Wheated Bourbon 10 Years Old, and Old Elk Wheat Whiskey 10 Years Old.

A defining part of Old Elk’s production philosophy is its proprietary Slow Cut proofing process, which is used for every whiskey bottled below cask strength. Instead of adding all of the proofing water at one time, the distillery introduces small amounts over several weeks.

When water and alcohol are combined, an exothermic reaction occurs, generating heat. At commercial blending volumes, adding a large quantity of water all at once can raise the whiskey’s temperature enough to increase evaporation of some of its most delicate volatile aroma compounds. Although the whiskey is not literally boiled, lighter esters, aldehydes, and other congeners that contribute aroma and flavor can be reduced through rapid proofing.

By reducing proof in small increments, Old Elk limits the amount of heat generated with each addition of water, helping preserve more of the aromatic compounds created during fermentation, distillation, and years  in the barrel. The objective is not to alter the whiskey itself, but to retain as much of its original aroma, flavor, and mouthfeel as possible by reducing the loss of those volatile compounds during proofing.

Whether the results are dramatic or difficult to detect is ultimately for each drinker to determine, but Slow Cut represents a science-based approach that few American distilleries have made such a prominent part of their production process.

After more than ten years in oak, what did Old Elk and its Slow Cut proofing process ultimately deliver?

Old Elk Straight Bourbon 10 Years Old Review

Old Elk Straight Bourbon is a blend of 58 barrels built around an atypical mashbill of 51% corn, 34% malted barley, and 15% rye. The distillate entered the barrel at 115 proof using casks fitted with #2 charred heads and #4 charred staves from Speyside, Seguin Moreau, and Independent Stave Company. Barrel ages ranged from 10 years, 6 months, and 15 days to 10 years, 7 months, and 2 days. During more than a decade of maturation, some barrels aged in a rickhouse, while others aged in a palletized warehouse. Although Old Elk is headquartered in Colorado, several barrels spent little time there, while others remained in the state for as long as three years. Before Slow Cut proofing, the blend’s natural harvest proof measured 115.2.

The nose opens with old barn wood that has shed much of its tannic edge before moving into cherry pipe tobacco, with the medicinal side of the cherry standing out more than the sweeter side. Given additional time in the glass, cinnamon graham crackers and citronella begin to appear. More than ten years in oak is certainly apparent, yet the tannins never become unbalanced. Everything points to well-managed maturation throughout the aging process.

The palate heads in a completely different direction. Strawberry hard candy and Watermelon Hubba Bubba gum arrive immediately, offering two clearly defined fruit notes with pronounced sweetness. Both come across as artificial fruit, and I do not mind that at all since the profile brought me back to my youth. Early on, the whiskey is driven almost entirely by those candy-like fruit notes before a touch of clove begins to show across the mid-palate.

The finish continues the sweet profile as vanilla almond milk joins pink cotton candy and ripe peaches. As it continues, the peach gradually turns away from juicy fruit and toward the tannic quality of peach skin.

I found this bourbon highly enjoyable, although its sweetness after more than a decade in the barrel came as a surprise. Rather than drawing significant tannins from the oak, it seems to have taken on more of the wood’s natural sugars. Bourbons this sweet are not usually what I reach for, yet this one is easy to enjoy and should appeal to a wide range of drinkers, including those who are newer to bourbon. 105 proof. A- / $70

Old Elk Wheated Bourbon 10 Years Old Review

This wheated bourbon is a 53-barrel blend distilled from a mashbill of 51% corn, 45% soft red winter wheat, and 4% malted barley, entering the barrel at 120 proof. The casks came from Speyside and Seguin Moreau, built with #2 charred heads and #4 charred staves. Every barrel spent 10 years and 7.5 months maturing before batching. Prior to Slow Cut proof reduction, the blend’s natural harvest proof stood at 110.6.

The aroma immediately brings to mind sugar cookie dough, much like opening a tube of Pillsbury sugar cookie dough from the grocery store. Macadamia nuts arrive shortly afterward, followed by dried apricots. Cooked bamboo shoots make an unexpected appearance as well. It is an unusual note, yet it fits comfortably within the profile.

The first sip is heavily influenced by ginger ale, though not in its usual form. Instead, it resembles a fountain pour where the syrup ratio is turned up, giving the drink a denser, sweeter profile. Pralines build on that sugary opening before diluted lemonade enters across the mid-palate. Frosted Shredded Wheat cereal follows, adding another easily identifiable note.

Sweetness remains the dominant theme through the finish as maraschino cherry joins Cool Whip. Near the end, eucalyptus and clove provide some needed distinction.

Even after more than a decade in oak, there is no sign that the barrels pushed the whiskey too far. Likewise, the excessive grassy quality that can sometimes accompany wheated bourbons never develops. I enjoyed this bourbon from start to finish, although dialing back the sweetness just a little would have made for a more complete pour. 105 proof. B+ / $70

Old Elk Straight Wheat Whiskey 10 Years Old Review

While wheated bourbons are widely available, wheat whiskey remains a far less common category. Old Elk’s expression is a 57-barrel blend distilled from a mashbill of 96% wheat and 4% malted barley, entering the barrel at 120 proof. Like the wheated bourbon, it matured in casks from Speyside and Seguin Moreau with #2 charred heads and #4 charred staves. Barrel ages ranged from 10 years, 5 months, and 19 days to 11 years, 3 months, and 28 days. Before Slow Cut proofing, the blend’s natural harvest proof measured 112.5.

From the first nosing, this whiskey presents considerably more oak than either of its stablemates. Burnt brown sugar and Red Hots candies arrive first, followed by pecan wood smoke. A vegetal note resembling yellow bell pepper adds an unexpected turn before cream soda residue rounds things out. Compared with the distillery’s straight bourbon and wheated bourbon, this bouquet lines up more closely with what many drinkers would expect from whiskey that has spent more than a decade in the barrel.

The palate opens with dried papaya alongside the tannic bite of red grape skin. Dry hard cider develops across the mid-palate, followed by French toast served without maple syrup.

Oak remains front and center through the finish. Slightly astringent black tea introduces a finish that drinks a touch hotter than expected before giving way to cherry pie with both the filling and crust just past the ideal point of baking. At times, the astringency pushes a little harder than I prefer.

What I found most interesting is how differently more than a decade in oak shaped this wheat whiskey compared to its companions. The wheated bourbon and straight bourbon both favored sweetness and fruit with very little astringency, while this release traveled in the opposite direction, drawing considerably more tannin from the barrel. 103 proof. B / $70 [BUY IT NOW FROM FROOTBAT]

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