“Five-year-old bourbon is put separately into second-fill Hungarian oak for about six months, new Chinkapin oak for about six months, and new French oak for about three months. All three liquids are blended together to create the final product, and the results are excellent.”

-Robb Report

Everyone we’ve spoken to seems to agree: many cask-finished Bourbons are too gimmicky or marketing-focused, but NOT the new Angel’s Envy Triple Oak Bourbon.

With the standard Angel’s Envy as the base, the addition of Hungarian oak, Chinkapin oak, and French oak add sweetness, spice, and richness the likes of which we’ve yet to taste in many similarly-marketed Bourbons.

What makes this release different from the others? The flavor, pure and simple.

The combination of nutty, sweet, spicy, and oaky is dialed up and concentrated together in a way that is completely different from the Port-finished Angel’s Envy Bourbon we all know and love. There is nuance, depth, and complexity to unlock with every sip, from intense flavors of roasted peanuts and chocolate to exotic spices and sweet toasted vanilla beans.

There’s plenty to unpack.

If you’re looking for a new Bourbon that actually delivers on the promise of its premise (or one that’s greater than the sum of its parts), we think the new Angel’s Envy Triple Oak is that whiskey.