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Angel’s Envy Kentucky Straight Bourbon is finished in port wine casks for an award-winning spirit. We guide each batch’s conditioning, blending our handcrafted bourbon in small batches of 8 to 12 barrels at a time. It’s typically aged for up to 6 years. While we lose about 5% of the spirit each year to evaporation, or “the Angel’s Share,” what’s left behind after we’re done is truly worthy of envy. Once it’s deemed ready, we finish our bourbon in ruby port wine casks, which adds subtly distinct flavor nuances that enhance the whiskey without challenging it. Our port finishing process lasts between three to six months, depending on taste.
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Distilled using 12 plants, including angelica and grande wormwood from the Val-de-Travers. Steeping a mixture of aromatic plants in the distillate produces its natural colour.
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Matured for 15 years in charred oak ex-bourbon barrels, Angostura 1787 celebrates the establishment of the first sugar mill in Trinidad in 1787, at the Lapeyrouse sugar plantation.
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This 12 year-old rum is Angostura's flagship rum. 1824 is said to be the year that Dr. Siegert created the herbal and spiced bitters that we know today as Angostura aromatic bitters.
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A blend from rums distilled from fermented molasses at the Angostura Distillery in Trinidad and aged for up to 8 years in American oak ex-bourbon casks. Formulated to resemble the original Fernandes 1919 rum.
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Originally named ‘Angostura Gold’ and launched in 2002, this five year old rum from Trinidad is blended from light and heavy molasses-based rums.
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This Trinidadian rum is a blend of molasses-based rums aged in once used charred American oak ex-bourbon barrels for a minimum of seven years.