We have a longstanding admiration for Angel’s Envy and its creator, Lincoln Henderson. They are releasing a limited run (6,500 bottles only) of cask strength bourbon, which, as usual for the brand, is finished in port bottles following its aging in new charred American Oak. It is unfiltered, and we did see a hint of silt in the bottom. This makes the flavors more alive and interesting.
At 119.3 proof, this whiskey packs a punch—so much so that Patrick was hindered in determining the scent of this bourbon by its strong alcohol burn in the nose. He just knew it smelled sweet. Rachel, however, detected raisin, vanilla, and banana. In other words, it smells like a boozy cookie. Things are off to a good start.
Angel’s Envy Cask Strength is smooth and slippery on the palate, with immediate oak and cherry flavors present. It has many of the same flavors as apple pie (vanilla, cinnamon, clove, apple). It is quite spicy, but also sweet. We found the balance between the two extremes to be pleasing and interesting.
The finish is where the port barrel aging process becomes more evident. The tannins from the port barrel are more present in the velvety linger, which we found to last just for the right amount of time. It didn’t linger so long as to make your palate burned out, but it didn’t shirk away from the palate either.
With such a limited number of bottles available in select markets only, it follows that this will be a high-end bourbon. It retails for $169. We feel lucky to have been able to try it, as it is a special find.
*Even though yesterday’s nightcap was on Angel’s Envy’s tab, we will always review products honestly. Contrary to popular belief, free drinks don’t automatically taste better.
We recently hosted a private bourbon tasting. We invited about 100 of our closest friends and family and allowed them to taste a number of different bourbons, many of which they had never tasted before. There didn’t seem to be a clear favorite among the crowd. Different people loved different bourbons, which to us speaks to the variety of bourbon flavor profiles. There’s something for everyone.
Thank you to Wild Turkey, Jim Beam Small Batch Bourbons, Bull Run Distillery, Woodinville Whiskey, Few Spirits, Four Roses, and Angel’s Envy for making this possible.
We’ll be sure to post additional pictures of the tasting as we receive them.
We havin’ a party!
Congratulations to Wild Turkey Master Distiller James Russell on his Lifetime Honorary Member Award from the Kentucky Distillers’ Association. Russell has been at Wild Turkey for 60 years and becomes only the 6th person to receive this award.
Every once in a while we receive cocktail recipe books from nice people. Market-Fresh Mixology: Cocktails for Every Season is exactly what it sounds like: cocktail recipes that are organized by season, with each section utilizing seasonal ingredients. Originally published in 2008, we received the new edition, a vibrant paperback with great photographs. Isn’t it annoying how so many online recipes include photographs that look nothing at all like the resulting cocktail? Not so with this book. Points.
We chose to make a recipe that makes full use of late summer’s produce bounty while being original, light, and refreshing.
5 1-inch Cantaloupe cubes
2 1-inch Pineapple cubes
2 Cherries (pitted)
1½ oz. Bourbon
1 oz. Lemon juice
1 oz. Simple syrup
½ oz. Orange liqueur
In a cocktail shaker, muddle 4 cantaloupe cubes, 1 pineapple cube, and a cherry. Add ice. Add lemon juice, simple syrup, orange liqueur, and bourbon. Shake well and strain into an ice-filled lowball glass. Garnish with remaining cantaloupe and pineapple cubes and cherry.
This drink is, of course, super juicy, and we love it. It would make a great punch if served in a different glass with ice shavings instead of crushed or cubed ice. We used really ripe fruit, too, which helped amplify its tropical factor. The one substitution we made was using Luxardo cherries instead of fresh cherries, because cherry season just ended.
Even though this post was sponsored by Agate Publishing, we will always review products honestly. Contrary to popular belief, free products don’t automatically taste better.
We’re always looking for ways to incorporate what’s in season into our bourbon cocktails. One such recipe that inspired us this week is from Oh So Beautiful Paper.
Raised in a Red Barn
2 oz. Bourbon
¾ oz. Sweet vermouth
¾ oz. Lemon juice
1-2 fresh figs
Muddle figs in the bottom of a cocktail shaker. Add ice and the remaining three ingredients. Shake well to combine and chill. Strain into a chilled coupe glass, using a sieve to filter out fig bits and seeds.
This cocktail is so mild and fresh that we both drank it up without even noticing how quickly it was gone. We blame (credit?) the Labor Day sun for making us extra thirsty. The drink is a little tart, probably due to our figs being particularly mild tasting for some reason, but so well balanced. Don’t judge us if we use up the rest of our pint of figs making another round of this drink.
#Glenfarclas 12yo Single Malt Scotch #Whisky
We’re continuing Scotch week with a classic cocktail named for a Rudolph Valentino film. Importantly, this drink allows us to close the loop on the name of our blog with another film reference.
Blood & Sand
1 oz. Scotch
¾ oz. Cherry heering
¾ oz. Sweet vermouth
¾ oz. Orange juice
Combine first four ingredients in a cocktail shaker with ice and shake well to mix and chill. Strain into a chilled coupe and garnish with a maraschino cherry. (We prefer Luxardo cherries.)
This drink could turn out really sweet, but the smoky Scotch we chose balances it beautifully. It’s a very interesting cocktail. We recommend using a strong Scotch, whether it’s smoky, spicy, or some other defining characteristic. Just pick one you like and make sure it’s no wallflower or you risk an imbalanced drink. The mouthfeel on this drink is slightly more syrupy than we usually enjoy, but we’re willing to overlook it.