Photo: Food and Wine
When Owen Martin took the reins as master distiller at Angel’s Envy in 2022, following his tenure at Stranahan’s in Colorado, he aimed to blend tradition with innovation. Known for pushing boundaries, Martin’s first major move at Angel’s Envy included launching two notable expressions by fall 2023: the Cask Strength Rye finished in Sauternes and toasted oak barrels, and a Port-finished Cask Strength Bourbon.
This month, Martin continues to shake things up with the release of Angel’s Envy Triple Oak. It marks the first new addition to the distillery’s celebrated Signature Series in over a decade. The new bourbon showcases a unique maturation process involving three different types of barrels from across the globe: Hungarian oak, French oak, and Chinkapin oak from Kentucky.
The decision to include Chinkapin oak, which ranges from New England to Texas, was a deliberate choice for Martin. “I think you’re really just seeing us try to flex our muscles as a blending team,” Martin explains. “We were thinking about what we could bring to the table: Can we do something that uses three different types of oak but isn’t over-oaked? That’s why we kind of wanted to use Chinkapin specifically because we knew we were pulling Hungarian and French oak from Europe, but we also wanted to use the oak that’s in our backyard, even if it’s a lesser-known one.” Martin emphasizes that this blending experiment is a part of the fun and creativity behind the project.
The process began with aging the bourbon in American white oak casks, specifically No. 3 char barrels. These barrels are toasted for 35 seconds, a lighter char compared to the more common No. 4 char. After this initial aging, the bourbon was divided among Hungarian, Chinkapin, and French oak barrels. The Hungarian and Chinkapin oak casks aged the bourbon for at least six months before it was blended again.
Angel’s Envy Triple Oak has a proof of 92 and will be available nationwide with a suggested retail price of $75. The blend consists of 20% French oak distillate, aged for three months and at 114 proof, which adds spice to the mix. The Chinkapin finish, making up 40% of the blend, brings a creamy yet spiced flavour, and the remaining 40% is Hungarian oak, which contributes an oily texture and baking spice notes.
Angel's Envy Triple Oak bourbon, with a 92-proof strength, will be available across all 50 states for $75 a bottle. Image: Louisville Distilling Co LLC
Martin acknowledges the challenge of blending three distinct distillates with different profiles and proofs but highlights its importance. “The broader idea of blending is to create balance,” he says. “And by that, I mean grains and distillate and fermentation being one pillar, the primary maturation [and] new oak being another, your finishing barrel character being a third, and the proof that you do it at being a fourth.”
The final product is a balanced bourbon that excels both neat and as a cocktail ingredient. Unlike its predecessors, Angel’s Envy Triple Oak will be widely accessible across all 50 states. Martin expresses excitement about this release, noting, “It’s the largest new release I’ve ever done.” He adds that this bourbon is not only innovative but also affordable and easily accessible, making it a standout choice for whiskey enthusiasts.
