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May 10th, 2013 by Dipsomaniac

Sorry Mom, Angels Envy is Saving Their Rye for Father’s Day

  

AERye

If you haven’t already bought your Mom a present for her big day this Sunday, you’d better get cracking. Flowers are ridiculously expensive and vendors jack up the prices on roses the week before Valentine’s and Mother’s Day, so I steer clear of them. But you know who doesn’t raise their prices when they know you are panic shopping? Your favorite liquor store, that’s who.

For momma, may I suggest a nice bottle of wine like a crisp, floral Chardonnay from Ferrari-Carano or a peppery Sauvignon Blanc from the Marlborough region of New Zealand. Allan Scott makes a nice one. If she’s not a wine drinker, then you should try to introduce her to some nice spirits to make for what a pill you were when you were a teenager. (She remembers, but she’s too nice to bring it up.)

If mom has refined tastes, give her a bottle of Amaro from Averna and encourage her to try a little bit in a chilled glas with a squeeze of lemon before dinner. She’ll thank you. If she prefers MMA to NPR, then maybe some Country Girl Cocktails are in order. They areavailable premixed in Lemonade, Margarita and Peach Sweet Tea flavors.

But what I really want to tell y’all about is something that hasn’t even officially hit town yet. Lincoln Henderson is the mad scientist behind Angel’s Envy, and his Kentucky Straight Bourbon was one of my favorite releases of last year. Henderson chooses and blends the best whiskey he can find and then finishes the bourbon in ruby port barrels to add a smoothness and character that you just won’t find in traditional whiskies.

Henderson’s latest creation is a 100 proof rye whiskey. Despite the high alcohol level, the sample I tried was incredibly smooth. The spicy and fruity notes of the rye grain are strong at the first taste, but the mid-palate and finish of this spirit are really incredible. Oak and caramel give way to the molasses flavors of a fine rum. This makes sense because Angel’s Envy has gone even a step further than they did with their bourbon.

Angel’s Envy Rye is aged for six years in new American charred oak barrels, and then finished for up to 18 months in Caribbean rum casks. The barrels actually began their lives as French cognac barels, so the rye acquires characters from years of both spirits reposing in oak. The result is really remarkable and stands on its own as a straight up-drink. I’m syre it would make a fantastic Manhattan, maybe with some Atsby Vermouth, but I only received a very small bottle to sample, so I’m drinking it with just a splash.

Angel’s Envy is planning a limited release of their rye, but nashville should be one of the lucky markets to get it first. Keep an eye out at your local liquor emporium or ask the owner to give you a call when it arrives so tat you can try to beat me down there to buy out their stock. Dad will thank you!

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