Double Share of Angel's Envy in '26: 10-year Cask Strength Bourbon & Rye

BOTTLE DETAILS

• DISTILLER: Bourbon: Distilled in Ky., Bottled by Louisville Distilling Co.
• MASH BILL: 72% Corn | 18% Rye | 10% Malted Barley
• DISTILLER: Rye: Distilled in Ind., Bottled by Louisville Distilling Co.
• MASH BILL: 95% Rye | 5% Malted Barley
• AGE: 10 years each
• YEAR: 2026
• PROOF: Bourbon, 117.8 (58.9% ABV); Rye, 116 (55.8% ABV)
• MSRP: Bourbon, $249.99; Rye, $269.99
• BUY ONLINE: Angel's Envy Bottle Shop: Bourbon and Rye

STEVE'S NOTES

SHARE WITH: Any and all whiskey fans. Not sure what brown-spirits drinker wouldn't enjoy these well-made liquids.

WORTH THE PRICE: Each is delicious, so I am confident it will be worth it to those who are comfortable with such an expenditure.

BOTTLE, BAR OR BUST: Bar for both. A single pour of this will surely cost $50-$75 in better bars. Despite the substantial release size (to the U.S. market, 20,640 [3,440 six packs] bottles of bourbon; 10,000 [1,666 six packs] bottles of rye), finding one or both of these at MSRP will be challenging. When bottle prices come near to $300, I try before I buy when possible.

OVERALL: From the press release for these whiskies:

The dual release honoring 15 years of Angel’s Envy Cask Strength marks a milestone moment for the brand. A nod to Master Distiller Owen Martin’s first-ever project with Angel’s Envy, which also debuted as a pair, revisited with deeper age, precision, and intent. Featuring two distinct expressions, Bourbon and Rye, each stands confidently on its own while showcasing the full breadth of Angel’s Envy’s finishing expertise.

Two words stick out in that description–precision and intent. That's what Owen Martin has brought to Angel's Envy whiskies. Over the past few years, he's refined, sharpened and made uniform AE's whiskies, and those efforts have made them predictably delicious. When the label reads "Port Cask Finished," the liquid inside reflects that better than ever, and in a deeply jammy fashion. This annual Cask Strength Bourbon release is a great example.

Similarly, AE's Cask Strength Rye has become its best self: elegant, mature, perfectly sweetened by rum barrels and free of the sometimes-jagged edges long-aged ryes can display. (I love those, but many don't). There are more exciting ryes on the market, such as Frey Ranch's straight-out-of-a-candy-shop Cask Strength 6-year-old which I reviewed recently. But save for Michter's annual 10-year-old rye release, there aren't many ryes equally mannerly after a decade-long snooze in wood. This whiskey especially embodies Martin's precision and intent.

Since these whiskies were released together, I found it fitting to review them as one package. So let's get to that.

First, the Bourbon: The press notes read, "Crafted through a solera-inspired process in which each release builds upon those in the past. This expression blends together our oldest Kentucky Straight Bourbon Whiskey before being double matured–finished for an extended period in our finest Ruby Port barrels."

The nose starts off delicate, leaving me to search mostly in vain for some ruby Port notes. Assuming my rooter is battling the effects spring pollen, I took a quick whiff of a simpler bourbon to reset it. With that sniff, berries appeared, but nothing terribly vivid. Gradually, some classic notes of caramel, toasted oak and clover honey arrived, but as far as aromas, the bourbon proved a bit of a diva, releasing its aromas at its whim. Eventually, some pleasing peony registered (many such blooms are thriving near my home) along with some lilac.

But on the palate, the diva turns generous. It begins with warm fresh raspberry, Pink Lady apple slices, milk chocolate, vanilla and cream. With multiple sips, the texture shifts from modest to rich, coating the palate evenly from front to back with cinnamon and creamed coffee. When the Port cask registers, it's tart and slightly grape-y, and some vigorous swirling renders it jammy. One random after-dinner tasting introduced a dazzling trio of currants, blood orange and candied orange peel: a most pleasant surprise.

Now, the Rye: From the press release: "Distilled from 2013–2015 and aged in new charred American oak, before being double matured in Caribbean rum casks for up to 4 years, the rye is aged for a combined total of 10 years."

On the nose it's mint, confectioners sugar, menthol and modest oak undertones. After a short break, I returned to cotton candy, strawberries and whipped cream. At 111 proof, I didn't expect it to be particularly potent, but I'm surprised and pleased by its aromatic subtlety. Lemon and lime zest appear next, followed by clover honey and a pinch of white pepper.

This is lovely on the palate, vivid, vibrant, tangy-juicy-fruity with tropical notes of fresh pineapple and dried mango. Leave it alone for a bit and it'll give up lemon cream cookie and noticeably sweeter and funkier notes owed to those rum casks. Serve this to bourbon drinkers who claim they don't like rye. If they don't like this liquid, take a deep breath and say, "I'm sorry you feel this way," and bid them peace in their unenviable and tortured lives.

BRAND NOTES

2026 Cask Strength Bourbon Finished in Port Casks: Cherry cordial and salted caramel lead into a rich, layered palate of apple cider, red wine notes, and creamy ganache, finishing with structured oak tannins, citrus preserves, and jammy dark chocolate. 

2026 Cask Strength Rye Finished in Caribbean Rum Barrels: Warm aromas of medjool date, brown sugar, and vanilla give way to candied ginger, rye spice, rum-soaked pound cake, and a finish of molasses, tropical fruit, and silky old oak. 

Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.