Barcademy sat down with Angel’s Envy to learn about the cult classic.
How did your brand get started?
“About 12 years ago, Wes Henderson, son of legendary whiskey icon Lincoln Henderson, was sitting down with a close friend and was asked why he hadn’t created something in the bourbon world with his father yet. After some consideration, a plane ticket and one chat with his dad on the porch later, Angel’s Envy was born.”
“We finish our Kentucky Straight Bourbon Whiskey in Port Wine casks and our Rye in Caribbean Rum casks.”
Where do you do your distilling, what is your process? What sets your brand apart?
Angel’s Envy is distilled in downtown Louisville, KY. The distillers stay hands-on at every step of the process, even milling their grains on-site.
Unlike other spirits, they have a unique secondary finishing process.
“We finish our Kentucky Straight Bourbon Whiskey in Port Wine casks and our Rye in Caribbean Rum casks. We’ve also released several limited expressions over the years, including those finished in Oloroso Sherry Casks and Tawny Port Wine Barrels.”
For in-depth knowledge, register for Angel’s Envy’s free online training program.
How would you describe the brand’s overall vibe?
“Angel’s Envy is a deeply personal, family brand with a sense of humor that allows us step outside the box and try new things without getting caught up on the possibility of failure. If you can laugh at yourself, and know you have the support of your peers to figure out the solutions together, you can do anything. We are fun, we keep it real and we remember people. Once you’re a part of the family, it’s a forever thing.”
“Once you’re a part of the family, it’s a forever thing.”
What cocktail recipes would you most want to highlight?
Cocktail Recipe: The Henderson
The Henderson is the official cocktail of the Angel’s Envy Distillery in Louisville.
2 parts Angel’s Envy® Bourbon Finished in Port Barrels
¼ part ruby port syrup
2 dashes Angostura® Bitters
1 dash orange bitters
Stir, strain, and add an orange twist.
To create the port syrup:
1¼ cup good quality ruby port wine
½ Madagascar vanilla bean
3 whole cloves
1 cup sugar – demerara is best
In a sauce pan combine the cloves, the vanilla bean (cut lengthwise, retain the seeds), and the port. Peel the orange and express the oil from the peel onto the surface of the port. Cut the peeled oranges into 8 pieces and add to the pot. Bring to a boil, then simmer, uncovered, until reduced by 25%. Remove from heat and strain. Measure the strained port so it is approximately 1 cup and add it back to the pot along with 1 cup sugar. At low-medium heat, stir port and sugar until sugar is completely dissolved. Remove from heat, allow to cool, and store in an airtight vessel. Yields roughly a cup and keeps for about a month.