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Angel’s Envy Rum Cask Finished Rye Whiskey
€81.99
Copper-reddish hue. Aroma of citrus, caramel, maple and rock candy. Initial notes of sherry, soft oak and cane sugar are complemented by touches of spicy rye, brown sugar and cinnamon, and lead to a warming finish.
About Angel’s Envy Rum Cask Finished Rye Whiskey
Angel’s Envy Rye Finished in Plantation XO Rum Casks is released just twice each year in the autumn and spring. The rum casks were previously used to age French cognac, which adds an additional layer of complexity on the palate. It’s a collision of bold flavors as the raw, spicy rye mingles with the mellow sweetness of the rum, culminating in a uniquely delicious spirit.
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About Angel’s Envy
After graduating college, Lincoln Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, he honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniel Distillery “Gentleman Jack” and Jack Daniel Distillery Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision, and sensory evaluation. “I never regretted a day when I had to go to work,” says Henderson, who was awarded Malt Advocate’s Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.
After retiring from Brown-Forman, Henderson decided to go rogue and launched Angel’s Envy Bourbon. “Angel’s Envy is a lot of things,” said Henderson. “It’s my life’s work. It’s a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage.” The name is derived from the term “angel’s share” ― the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut. The family operation is now run by his son Wes Henderson.
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About Rye
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.
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