Angel’s Envy bourbon perfect solution for Father’s Day


Wes Henderson is talking on the phone from his car while he contemplates pulling over and helping with a traffic incident on the road.

LincolnHenderson

Image Courtesy of Angel's Envy


Henderson is what people would call a multiple threat. He’s a volunteer fire fighter and part of a family that has successfully distilled a premium bourbon called Angel’s Envy. The company that began when Wes, his late father Lincoln, and his oldest son Kyle, had the idea to make a good, quality bourbon.  A new kind of whiskey, made in the U.S. and finished in ruby port barrels made from French oak and imported directly from Portugal.

“Dad was happy to come out of retirement to work with us,” Wes says.
It worked. The family’s $27 million state-of-the-art facility, which sits in downtown Louisville, was a dream the Henderson family finally achieved after 12 years.

“Great stories go hand in hand with bourbon,” Wes says about his obsession with great bourbon.
Angel’s Envy is unique as well as smooth tasting.  The handcrafted, quality bourbon is finished in used port barrels.  Wes’ father Lincoln was a legend in the industry, having worked at Brown-Forman for more than 40 years and who is often credited with developing Woodford Reserve.

“He liked to try things that were unique,” Wes says. Angel’s Envy is finished in port wine barrels.

“It gives it some interesting characteristics,” Wes says.Lincoln died in 2013, but with his fine-tuning finesse, Angel’s Envy had already become a popular bourbon brand not only in Louisville but around the country.  The bourbon company has no national advertising. It can be found at Binny’s Liquor’s in Chicago.“It’s harder to get, you have to search for it,” Wes says.

According to thewhiskeywash.com, “The finish is medium, warm. Reminiscent of snickerdoodles, the finish leaves the drinker wanting more of the same.”

Angel’s Envy launched in 2011. It sells for approximately $45-50 per 750 mL bottle. For more information access angelsenvy.com.

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This article was written by Jane Bokun

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