Last month I reviewed a bourbon by Jim Beam called “Devil’s Cut” Kentucky Straight Bourbon. I thought I’d stick with the theme and review Angel’s Envy Bourbon, which hit the market the same year. Angel’s Envy is brewed by Lincoln Henderson, a member of the Kentucky Bourbon Hall of Fame. This whisky is aged for five years in the rickhouse, and then spends another six months aging in a port barrel. A couple other versions have since been released, including Angel’s Envy Cask Strength Bourbon and Angel’s Envy Rye Whisky.
Angel’s Envy sells in an eye-catching bottle with a sleek shape designed to complement the drawing of angel’s wings adorning the front. The liquid inside is a warm, bright golden color which is immediately inviting. When I open the bottle, I detect vanilla with a maple syrup sweetness. There is also a toasted scent lingering in the backdrop, maybe toasted nuts.
Taking a sip, I pick up the vanilla first and foremost. What I thought was maple may actually be caramel or toffee, but I’m not really sure. There is also something fruity, which may be raisin or something in that vein. This note along with the vanilla definitely come from the six months aging in the port casks. There’s a subtle hint of spice as well. One thing I really love about this bourbon is that it isn’t harsh or astringent in any way. There’s almost no detectable burn at all. It’s just incredibly smooth and pleasant. The finish is long and dry, with the raisin and vanilla lingering on the palate.
At around $40, this isn’t the cheapest bourbon around, but it’s definitely in an affordable price range, particularly for the excellent quality you’re getting. Because it’s such a smooth drink, I can see why this whisky has such widespread appeal. It was an instant classic the year it came out, and remains very popular. If you enjoy port flavors, you won’t want to miss this one.
Summary: Angel's Envy Bourbon
Colour: Warm, bright gold.
Nose: Vanilla, maple, toasted nuts.
Palate: Vanilla, raisins, caramel, spices. Classic port flavors, no harshness.