Review: Angel’s Envy Cellar Collection Rye Finished in Peach Brandy and Toasted Oak Barrels

Angel’s Envy has built its reputation on the idea that a whiskey’s journey need not end with its initial maturation. Since the introduction of its port finished bourbon, the Louisville-based whiskey maker has explored the effects of secondary maturation, from the Caribbean rum casks used for its rye whiskey, first released in 2013, to the more unusual cask combinations featured in its limited releases.

For Volume 6 of the Angel’s Envy Cellar Collection, Master Distiller Owen Martin pulls out all the stops, bringing together peach brandy casks, toasted American oak, and toasted French oak. The foundation is rye whiskey made from a mashbill of 95% rye and 5% malted barley. Unlike Angel’s Envy’s standard rye, which was distilled in Indiana, this release draws on whiskey from two undisclosed Kentucky distilleries. The result is a meeting of grain, fruit, and wood, with three different finishing regimens shaping the final blend.

The whiskey was initially barreled between June 2014 and March 2018. Before secondary maturation, the youngest component spent 6 years, 6 months, and 6 days in oak, while the oldest aged for 11 years, 5 months, and 24 days. Following their respective finishes, the whiskeys were blended, bringing the total time spent in oak to between 8 and 11 years.

The younger component was finished primarily in toasted oak casks. The older component spent most of its finishing period in peach brandy casks, though some of it also went into toasted oak. In the final blend, 54.5% consists of whiskey aged for at least eight years, while the remaining 45.5% comprises whiskey aged between 10 and 11 years.

Peach brandy-finished whiskey accounts for 37.7% of the blend. Another 35.4% was finished in first- and second-fill toasted French oak casks, while the remaining 26.9% spent its finishing period in toasted American oak.

The peach brandy casks are 53 gallon ex-bourbon barrels that previously held peach brandy for at least three years. The brandy was distilled from a variety of clingstone peaches, primarily Dixon and Halford, along with freestone varieties, mainly Elberta and Big Red. The rye whiskey spent 15 to 23 months in these casks, entering at 114.5 proof.

Meanwhile, the toasted French and American oak finishes lasted between six and 12 months in custom heavy-toast barrels supplied by Kelvin Cooperage and Independent Stave Company. The whiskey entered these casks at 112.4 proof. After blending, the whiskey reached a natural harvest proof of 110.

With nearly a decade or more in oak for much of the blend, three finishing regimens, and peach brandy made from several varieties of peaches, Angel’s Envy has assembled an unusual take on Kentucky rye whiskey. How does this union of rye, peach brandy, and toasted oak turn out? Is it a little slice of Heaven in a glass? Let’s find out!

Angel’s Envy Cellar Collection Rye Finished in Peach Brandy and Toasted Oak Barrels Review

The nose opens with mildly sweet tea and honey. The sweetness is present, though likely not enough to satisfy many Southerners. Peach brandy makes its presence known without pushing the whiskey into overly sweet territory. Nutmeg joins the bouquet, accompanied by a floral note of orange blossom. As the whiskey sits in the glass, dusty oak arrives late, adding another dimension to the nose. I appreciate how clearly the peach brandy casks make their mark without dominating the whiskey.

On the palate, the peach brandy influence is immediate, though the fruit is less juicy, skewing a bit earthy, bringing to mind dehydrated peaches. A mild cinnamon note follows, with a natural spice quality rather than the artificial flavor of cinnamon gum. The mid-palate introduces cantaloupe, joined by ginger spice, with a pleasantly dry mouthfeel.

The finish brings more oak to the forefront, along with a brief sensation of chewing on a No. 2 pencil. That quickly gives way to cantaloupe rind and white pepper before circling back to the earthy, dried peach note found earlier in the tasting.

I consider this release a major success. Finishing whiskey in multiple cask types can easily result in one influence overpowering the others, but Owen Martin has brought together peach brandy, toasted French oak, and toasted American oak to excellent effect. Each finishing regimen makes its presence known without overwhelming the others. The result is an unusual, high-quality rye whiskey that, in my estimation, justifies its price.

106.4 proof.

A / $200 [BUY IT NOW FROM FROOTBAT]

The post Review: Angel’s Envy Cellar Collection Rye Finished in Peach Brandy and Toasted Oak Barrels appeared first on Drinkhacker: The Insider’s Guide to Good Drinking.