Tag: Kentucky

Angel’s Envy

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.

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The complete guide to oak, casks, & whisky maturation

Whisky maturation is both a simple and, yet, incredibly complex process.  Let’s look at the subject in detail; explore what the distilleries are doing; address a few myths; and explain all the beautiful things that happen when we age whisky in oak casks…

One of the quintessential images associated with whisky these days is the classic “action shot” inside the warehouse.  Think of those old-school, dunnage style, dimly-lit warehouses with earth floors and casks racked just two or three tiers high.  It’s an evocative image, showcasing the majestic oak casks quietly slumbering, doing their part to mature the spirit that will one day give us delicious whisky. 

Oak casks maturing in warehouses - Whisky maturation

But it wasn’t always this way.  Whisky – uisge beatha, or the water of life – was originally an unaged spirit, taken off the still and flavoured with additives such as honey or heather to quell the drink’s aggressive nature and to make it more palatable.   Tradition, or perhaps just a convenient story for the distillery tour guides, tells us that the maturation and aging of whisky was a happy accident.  Variations on the story abound, but the crux of it is that some unfortunate person had more uisge beatha than he could immediately consume, and so he put it in an oak cask to store it until he was ready for it.  The cask was left alone or forgotten about for some time, and when it was finally retrieved, he made the happy discovery that the spirit had mellowed, improved, and taken on new characteristics.  Maturation, as we know it today, was born.

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Wild Turkey and Russell’s Reserve

One of the problems with being heavily involved and associated with the Scotch whisky industry is that people assume you’re less inclined to entertain a glass of bourbon in your hand.  Far from it, I’ve long enjoyed a good bourbon.  And, whilst it doesn’t feature prominently on my CV, I have in fact worked as a brand ambassador for Jim Beam and hosted my fair share of bourbon or American whiskey appreciation nights and tasting events.

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