The explosion in whisk(e)y making across North America over the last decade has resulted in many new brands appearing on the shelves of our retail liquor stores or behind the bar at the on-premise venues. Courtesy of the massive – and highly innovative – craft distilling movement that swept across the United States, many of these new whiskies have either eschewed traditional bourbons or they’ve pushed bourbon in new directions. Angel’s Envy is one such whiskey, and the brand is rapidly gaining traction…
In the big pond of Kentucky distilleries, Angel’s Envy is a relative newcomer, having been founded in 2010. That said, this was hardly a “cold start” – the distillery was established by none other than the legendary Lincoln Henderson. Henderson had spent decades in the game as a Master Distiller with Brown Forman, having been responsible for the likes of Woodford Reserve and Gentleman Jack. He came out of retirement to establish Angel’s Envy with his son, Wes, and the brand wasted no time in pushing the envelope.
Angel’s Envy’s key point of difference in the bourbon world is its approach to maturation. While utilising a traditional corn-based mashbill (72% corn, 18% rye, and 10% barley) and employing traditional fermentation/distillation methods, it breaks from the establishment by giving its whiskies a finishing maturation period in a second cask – namely, Ruby Port. Of course, finishing your whisk(e)y in ex-wine casks is nothing new in the Scotch whisky industry, but it was revolutionary at the time – bordering on blasphemy – in Kentucky’s bourbon circles!
The result is two-fold: Not only does the whiskey pick up some additional sweetness and a touch of fruitiness from the port casks, but it also mellows somewhat – making for what the Americans would call a “smoother” drink. Some of the more famed American bourbons can admittedly be very bold and upfront with their oak and vanilla; the Angel’s Envy whiskies dial that intensity back a little and offer a softer, arguably more complex whiskey. After (roughly) six years in the first cask, the finishing period in the second cask is a relatively short six months, but the effect is very tangible.
Like all new distilleries, it takes time for both the brand and the spirit to grow, and Angel’s Envy is now genuinely starting to hit its straps. After starting the brand with sourced spirit, the new, purpose-built distillery – right in the heart of Louisville – came on stream in 2016 and thus the spirit going into bottle now is homegrown and the real deal. The distillery also appointed Owen Martin as the company’s new Master Distiller in 2022. Martin brought with him an impressive CV that had been developed and honed in the beer world and also with time spent in Scotland before earning his stripes with some US distilleries.
Angel’s Envy this month embarks on a concerted push into Australia. Local distributor Bacardi-Martini recently appointed a dedicated brand ambassador, Kayla Grigoriou, and Martin himself undertook a whirlwind tour through Australia to present the whiskey and its story to audiences in several of the capital cities. Martin is one of the increasingly common breed of Master Distillers who is just as comfortable standing before a crowd and talking/presenting as he is behind the wheels of the stillhouse. An articulate and thoughtful gentleman, Martin shared several insights about Angel’s Envy’s approach to whiskey and their current plans.
In addition to the port cask finish which is one of their Signature Series expressions (effectively their core range), the other staple in the portfolio is a Rye Whiskey that’s finished in Caribbean Rum casks. The Signature Series is then joined by other limited-edition special releases, including the acclaimed and award-winning Cask Strength Rye.
The local push into Australia will see Angel’s Envy behind the bar at many of the country’s leading venues, and the whiskey’s twist on flavour makes it a handy and versatile spirit for some whiskey-based cocktails. Perhaps no accident, then, that the recent Sydney launch event saw Angel’s Envy showcased in some wonderful and truly delicious cocktails. From the traditional (a Mint Julep, an Orchard Spritz, and a Manhatten) to the truly exotic (a Bluegrass Breakfast, a Louisville Daisy, and a Kentucky Cousin), guests on the night faced a tough choice between enjoying the whiskey neat, or experiencing how the whiskey paired with and added nuance to other ingredients.
Neat or in a cocktail? You decide! (Click on images to enlarge)
The Signature Series Port Wine Barrel finish is bottled at 43.3% ABV and has an RRP of $100 (for a 750ml bottle!). Available nationally through Dan Murphy’s, First Choice, premium independent retailers, and select on-premise venues# (see below). If you’ve found the old-school Kentucky bourbons a bit too intense or one-dimensional for your palate, Angel’s Envy might be the bourbon for you!
Cheers,
AD
PS…if you’re keen on American whiskies, you might like some of our previous articles:
Wild Turkey and Russell’s Reserve
Westward – The American single malt whiskey
Westland Whiskey – an American game changer?
# Some of the aforementioned Angel’s Envy cocktails can be found at the venues where they were created. Try Meatsmith in Melbourne, Frog’s Hollow Saloon in Brisbane, and El Primo Sanchez in Sydney.
