Angel's Envy Cellar Collection: Tawny Port Cask Finished Bourbon

In February 2020, Angel’s Envy will release the latest bourbon in their Cellar Collection: a 10 year-old Kentucky Straight Bourbon Whiskey finished for 10 months in tawny port casks. I recently had the opportunity to attend a press tasting for this limited edition release and can’t wait to share my tasting notes with y’all!

Since its founding in 2010, Angel’s Envy has become a cult-favorite craft whiskey label. The brand was founded when former Brown-Forman master distiller Lincoln Henderson came out of retirement to team with his son, Wesley, to distill bourbon which would then be finished in port barrels. Over the past decade, the senior Mr. Henderson has since passed, four of Wes’s sons have joined the Angel’s Envy team, and a stunning distillery and tasting area opened in Downtown Louisville. It’s always a delight to attend a tasting with Wes and his sons Kyle (AE’s Production Manager) and Andrew (Lead Distillery Operator). They are warm, funny, and so very passionate about their whiskey. I’ve had the opportunity to taste with the Hendersons several times now, and I look forward to the Hendersons’ high-energy, hilarious presentations almost as much as I do the whiskey itself. During this tasting event, Wes Henderson laughed that, while many of their ideas produce interesting, high-quality whiskeys, “there are a lot of dumbass ideas, too, that should probably never see the light of day.” While the Hendersons speak of one another with a mixture of good-natured ribbing, respect, and self-deprecation, the mood turns far more serious when speaking of the late family patriarch; Wes always takes a moment during a tasting to reflect on the goal of making bourbon that his dad would make his dad proud.

Andrew, Wes, and Kyle Henderson

As for the whiskey, the Tawny Port Cask finished release in the cellar collection is an interesting and complex offering. The Cellar Collection is an experimental line of limited edition, small batch whiskeys. The first in the series, Oloroso Sherry Cask Finish, was released in January 2019; however, these aren’t necessarily an annual release. Rather, says Kyle Henderson, the offerings will be released as they mature and are ready. Says Wes Henderson, “I never want to be on the innovation trail just to be innovating.”

The Tawny Port Cask release features a minor bottle redesign, including new gold lettering. The release of 5400 bottles at just under $250 will be available in KY, CA, FL, IL, NY and TN as well as at the distillery. The release is available for pre-purchase now.

We tasted the release alongside the flagship Angel’s Envy bourbon. It was immediately intriguing to see the color difference between the AE flagship bourbon — finished in ruby port casks — and the Cellar Collection expression. The new product had a far deeper amber color, a great indicator of a richer, more complex bourbon.

Tasting Notes:

Proof: 111.6

Nose: {AE provided tasting notes: dry fruit and oak}; my tasting notes: green apple and oak

Palate: {AE provided tasting notes: black pepper, toasted nuts, clove and delicate cinnamon spice}; my tasting notes: cinnamon, cloves, black pepper, golden syrup (treacle) or light molasses and dried apricot

Finish: {AE provided tasting notes: light and lingering, reminiscent of dried fruit dipped in dark chocolate); my tasting notes: rich and fruity, dried oranges dipped in wildflower honey

There’s a mellow warmth to this whiskey; it’s surprisingly delicate for such a high proof. I far prefer this one to last year’s Oloroso Sherry release. It’s definitely a great bourbon for fans of Angel’s Envy’s distinctive finishing style.

Thanks so much to Angel’s Envy for the invitation to taste this product. As always, all opinions are my own.

Maker's Mark TasteMaker's Dinner Honoring Chef John Currence

I love this chandelier at Star Hill Provisions, the distillery restaurant at Maker's Mark

Bob and I had the opportunity to visit the Maker's Mark Distillery this weekend to attend the TasteMaker's Dinner Honoring Chef John Currence. Now, if Chef Currence sounds familiar, it may be from Season 3 of Top Chef Masters. Or from The Mississippi Delta episode of Anthony Bourdain's No Reservations. Or, you may have seen one of the many issues of Garden & Gun which sing the praises of his four restaurants in Oxford, Mississippi. Well, you get the idea. Chef Currence knows Southern Food.

Visitors Center, Maker's Mark.

Visitors Center, Maker's Mark (Can you spot the Distillery Cat??)

It was a beautiful, if warm, Southern summer night, so we took the hour-or-so "scenic route"  to Loretto from Louisville. With work opportunities for the book, I've been fortunate enough to visit Loretto pretty frequently over the past couple of years, but Bob hadn't had the chance to see some of the newer additions like the Tasting Cellar and Star Hill Provisions. To me, one of the most special things about the Maker's Mark campus is the strong commitment to building new structures that fit nicely with the original Victorian architecture from the property's days as Star Hill Farm and Burks Springs Distillery. In researching my book, I've been able to speak with several folks -- including Chairman Emeritus Bill Samuels Jr -- about the strong commitment to preserving Mrs. Margie Samuels's original vision of the distillery, honoring her design choices in every new project. If you haven't been out to Maker's Mark in a few years, you're in for a real treat; all the familiar Victorian elements are there, but the campus has been upgraded in so many new and beautiful ways! 

Tasting Cellar, Maker's Mark Distillery

Star Hill Provisions, Maker's Mark Distillery. I love the Kiptoo Taurus sculpture displayed to the right of the mural.

The event kicked off around 6 p.m. with hors d'oeuvres: pimiento cheese beignets (which basically combines everything I love on earth) and pickled shrimp salad gougeres. The shrimp salad, served on tiny little croissants, was amazing, and I resolved at once to replicate the recipe! This course was accompanied by a Maker's Mark-spiked University Greys' Punch. A bluegrass duo performed on the patio, but we sought refuge from the heat by ducking into the side bar at Star Hill Provisions. It was so cozy and charming!

Punch at Maker's Mark

I sadly forgot to capture a photo of the soup course, which a chilled celery veloute with crabmeat and butter-toasted bread crumb. It was a great night for a chilled soup, and I never say no to crabmeat! This course was followed by a Maker's Mark highball.

The salad course, crisp and refreshing with a peppery bite, featuring Maytag bleu cheese, roasted tomato vinaigrette, and pickled apples.

We then were served a Maker's 46 Manhattan. I love Maker's 46 for a cocktail; I think the spirit's complex flavor stands up so well when mixed.

The entree course was bourbon-braised pork belly with celery root puree and a casserole of crispy Brussels sprouts and lardons. I seriously loved that casserole, y'all. It combined the comfort of my mom's broccoli casserole with a well-made mornay sauce and charred Brussels sprouts. This is another dish I hope to recreate at home!

We finished with a bourbon and clove poached pear served in phyllo with Maker's Mark frozen custard and bitter cocoa nibs. The course was accompanied by Star Hill Provisions' Maker's Mark Private Select. The Private Select program has created so many interesting expressions of Maker's Mark. It's so interesting to try different barrels and see how different folks' tastes run.

As longtime fans of the Maker's Mark brand and the distillery campus, we took a moment to walk around after dinner to notice all the beautiful new additions to the setting -- we even caught glimpses of frolicking rabbits and a lounging distillery cat! Bob noted how very much the distillery has changed from the late 90s, when the tour was a bare-bones look at how the bourbon is crafted. It was a fun evening of food and cocktails in a perfect setting!

Thanks so much to Maker's Mark for inviting us out to experience this fun event! The next TasteMakers dinner will honor Chef Edward Lee and will be held on Saturday, July 14. You can purchase tickets here.