A long and patiently aged whiskey is only as good as the grain it's born from. With our oldest expression to date, we're tapping into the time-honored techniques of the farmer distillers who invented the category in America's early days. To kick start fermentation they malted a small portion of their yearly harvest. This delicate heating process opens up the grain, allowing yeasts easier access to the sugars they'll soon convert to alcohol. It also imbues the resulting spirit with floral and earthy tonalities. Our mash bill 79% rye, 15% malted rye and 6% malted barley creates a sipping experience that evolves on the palate from soft and supple to rich and savory. A thrilling encounter accentuated by 18 years of maturation in virgin oak.

As malcontents, we're particular about our whiskey. When we decided to release a rye, we knew it had to be something special to live up to the amazing response received by our bourbon finished in port barrels. Angel's Envy Rye Finished in Rum Barrels is genuinely unique and worthy of Master Distiller Lincoln Henderson's legacy. The taste profile of rye whiskey was a perfect fit for a rum cask finish. After sampling over 100 rums to find the right flavor to complement rye whiskey, the team's decision was unanimous. Angel's Envy spends up to 18 months finishing in Caribbean rum casks, resulting in an immensely complex whiskey. The mingling of raw, spicy and earthy rye with the mellow sweetness of rum finishing creates an incomparably smooth and drinkable whiskey, even at 100 proof.