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Angel’s Envy Bourbon

brown liquid in a tall bottle with white and black label

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Angel's Envy Bourbon


About Angel's Envy Bourbon

Now that I’ve experienced many historically significant bourbon whiskey brands, I was looking to try a more contemporary bourbon. And since I recently noticed this brand came in a 325ml bottle, I thought it was finally time to check out Angel’s Envy Bourbon.

After a lengthy tenure in the Bourbon industry, which included the creation of iconic brands like Woodford Reserve and Gentleman Jack, Lincoln Henderson was finally ready to build his first and only independent venture. He was eager to experiment with various barrels and finishing techniques and enlisted the help of his son, Wes Henderson, to create Angel’s Envy in 2010.

Their signature Angel’s Envy Bourbon is initially aged in charred American white oak barrels for four to six years. It’s then transferred to port wine casks to age for a further six months. The port casks are imported from the Douro region of Portugal.

Bottle Specs

❖ Spirit: Bourbon Whiskey

Distillery: Distilled in Kentucky. Bottled by Louisville Spirits Group.

❖ ABV: 43.3% (86.6 Proof)

❖ Aged 4-6 Years

❖ Moderate Price

Tasting Notes


Color: Golden brown

❖ Nose: Cherry, Maple Syrup, Caramel, Nutty

Taste: Noticeable Heat, Fruity, Cherry, Vanilla, Oak

Finish: Medium, Vanilla, Oak

gold liquid in a glencairn glass


Reddish brown liquid in a champagne flute with a lemon peel and rosemary garnish

Bourbon and Bubbles

1 oz Bourbon

2 oz Sweet Vermouth

Prosecco or Cava

❖ Add bourbon and sweet vermouth to a mixing glass

❖ Add ice and light stir to dilute and chill

❖ Strain into a flute, top with Prosecco, and garnish with a lemon peel and a sprig of rosemary

I was pretty confident that the strong fruit notes from the port cask finish in Angel’s Envy would work well in any classic bourbon cocktail, so I wanted to try something new. This recipe from Angel’s Envy for a Bourbon and Bubbles stood out to me because I don’t think I’ve ever seen this combination of ingredients before. I was curious how each of the ingredient’s fruit notes would blend together. The original recipe also called for a specific vermouth from Martini & Rossi, which I wasn’t able to find in time. I ended up making the cocktail with both the standard Martini & Rossi sweet vermouth, and also Carpano Antica, and they both seemed fine.

I’m not sure how frequently I’ll make a Bourbon and Bubbles in the future, but I think the overall concept works pretty well. Initially, I was wary of the amount of sweet vermouth in the recipe, but it wasn’t too overpowering, and paired well with the Prosecco. Each of the ingredients have a distinct fruit flavor, and I liked that I could get a hint of each in the overall flavor. This cocktail is a decent aperitif, and the combination of bitterness from Angel’s Envy and the herbal note from the rosemary garnish surprisingly reminded me of an Aperol Spritz.

Bottom Line

Since there is so much competition in the moderate price range, introducing a new finishing to the well established tradition of bourbon making is a great idea. And while the extra aging in port casks does enhance the fruit notes, I don’t think it does enough to elevate Angel’s Envy Bourbon above the competition.

While the fruit and maple notes were a delight on the nose, they were a bit too sweet on the palate, and were overshadowed by the heat from the alcohol and bitterness from the oak. I also suspect I might not be a fan of wine cask finished whiskies. Although this is my first experience with port casks, I’ve also disliked the sweetness of the fruit notes in some sherry cask whiskies I’ve tried in the past. I don’t drink much wine, so I might not be used to the flavor.

Since I found the drinking experience somewhat inconsistent, I hesitate to recommend recommend Angel’s Envy Bourbon at the moderate price point. There is a 325ml bottle available which is worth a look if you’re looking for a port cask finished bourbon.

As always, drink responsibly.

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