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Whiskey: Angel's Envy Cask Strength Port Wine Barrel Finish 2016 Kentucky Straight Bourbon
The cask strength version of Angel's Envy's Bourbon. After the initial maturation it takes a leaf out of Scotch Whisky's book and spends between 3 and 6 months finishing in port barrels. The more experimentation the better, we reckon, especially when it turns out something like this - marrying the sweet caramel and grain of bourbon with the rich sticky wine flavours of a port cask.
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Size: 750ML
Proof: 124.6 (62.3% ABV)
Origin: United States
Distillery: Louisville Distilling Co.
Angel’s Envy Kentucky Straight Bourbon is finished in port wine casks for an award-winning spirit. They guide each batch’s conditioning, blending their handcrafted bourbon in small batches of 8 to 12 barrels at a time. It’s typically aged for up to 6 years. While they lose about 5% of the spirit each year to evaporation, or “the Angel’s Share,” what’s left behind after they’re done is truly worthy of envy. Once it’s deemed ready, they finish their bourbon in ruby port wine casks, which adds subtly distinct flavor nuances that enhance the whiskey without challenging it. Their port finishing process lasts between three to six months, depending on taste. They use 60-gallon ruby port barrels made from French oak and imported directly from Portugal. This creates a whiskey of unprecedented smoothness, sweetness and balance.
Angel's Envy Cask Strength Port Wine Barrel Finish 2016 Kentucky Straight Bourbon Whiskey Tasting Notes
Nose: Beautiful dark brown color and amber hues.
Palate: Vanilla and roasted chocolate collide, with distinct notes of plum and light oak.
Finish: A complex mingling of vanilla bean, spice and dried fruits results in a subtle silkiness with a long finish that fully coats the palate.
Distillery Information
Louisville Distilling started as a three-generation family affair. Lincoln Henderson was an experienced industry insider, with nearly forty years of experience at Brown-Forman as a master distiller and research fellow. His son Wesley was first CEO at a micro distillery, then a distilling consulting company.
