Angel’s Envy is, put simply, a new concept in Bourbon making. The brainchild of longtime distiller Lincoln Henderson, each year Angel’s Envy will be released with a new recipe and a new method of manufacture.
I ordered it as a gift, so I haven't tried it myself. But the person I gifted it to is VERY happy. He says it's very smooth.
We had a blind bourbon tasting - 7 high-end bourbons. This came 1st, 2nd, or 3rd with everyone!
This is good stuff. Complex and curious, there is traditional vanilla Bourbon character here, but also a lot of chocolate as the spirit develops, plus some coconut notes. It’s not overly woody, and aside from the chocolate notes that raisiny Port character is elusive — perhaps after sampling an endless number of sherried Scotch whiskys, one tends to gravitate toward those flavors. But in contrast, here the wine barrel finish offers a richer, deeper body that sherried whiskys usually don’t have, and one that appears to go smashingly well with Bourbon.
Our bourbon starts with the native Kentucky climate and soil in which our corn and rye are grown, and a pristine limestone watershed rich in calcium and magnesium. These local ingredients are distilled and aged for four to six years in American white oak barrels. Because we want to create a genuinely unique spirit, we age it for three to six additional months in hand-selected port casks to create an exceptionally smooth and nuanced bourbon.
It’s aged in oak and finished in vintage and ruby Port barrels — a practice which I believe is technically “against the law” for a Kentucky Bourbon if one wants to still call it a “bourbon” on the label, which Angel’s Envy clearly does.