From the Cellars of Lincoln Henderson: An Evening with AJ from Angel’s Envy

The Central Ohio Whiskey Society welcomed Aaron Johnson (AJ), brand ambassador for Angel’s Envy, for what turned out to be one of the most dynamic and generous evenings in recent COWS memory. AJ didn’t just bring samples — he personally thiefed two single barrels at the distillery and transported them back to Columbus in sample containers, meaning no one on the planet had tasted those two expressions before the people in our room that night. He also came armed with a lineup that included two exclusive distillery-only releases, making for a six-pour evening that spanned from core expressions to true one-of-a-kind discoveries. Fittingly, he also provided the distillery’s personally vetted oyster crackers — tested against 15 competing varieties — to cleanse the palate between pours.

From 7,000 BC to Whiskey Row: A Brief History of American Bourbon

AJ kicked off the evening with a sweep through the history of distillation that set the perfect stage for everything to follow. The story started earlier than most expected — roughly 7,000 BC — when Native Americans were domesticating teosinte, the ancient grain that would eventually become maize and corn. Fast forward to the early 1600s, and European settlers arriving from Scotland and Ireland brought their distilling knowledge to the New World. Distilling didn’t take root in Kentucky until the 1770s, when farmers in the Ohio River Valley discovered that their surplus of corn — thriving in the region’s rich limestone soil — could be converted into whiskey for both preservation and trade purposes.

Bourbon County, Kentucky itself was named in honor of the French House of Bourbon for France’s crucial support during the Revolutionary War. Post-World War II marked a turning point for American whiskey, which began to outsell and out-produce Scotch for the first time. Today, bourbon accounts for 70–75% of all domestic whiskey production in the United States — and for yet another year, Angel’s Envy holds the title of the best-selling ultra-premium bourbon in the world by volume.

Lincoln Henderson and the Birth of Angel’s Envy

The story of Angel’s Envy is inseparable from the legacy of Lincoln Henderson, one of the most respected figures in American whiskey history. Over a 40-year career at Brown-Forman, Lincoln helped create landmark expressions including Woodford Reserve and Gentleman Jack, all while keeping a little black book of ideas he never had the freedom to pursue at a large, conservative organization. When he retired, his son Wes convinced him it was time to try something new. The two tested virtually every finishing option imaginable — Cabernet, white wine, fortified wines of all kinds — before landing on the port barrel finish that would define Angel’s Envy’s flagship bourbon.

The name is a riff on the “angel’s share,” the roughly 5% of spirit lost to evaporation each year during barrel aging. Lincoln’s joke after tasting his finished product was that they’d finally struck a better deal than the angels. Unfortunately, Lincoln passed away just before the brand’s first official launch — but as AJ noted, he’d be extraordinarily proud of where Angel’s Envy has gone. The port barrel finish he pioneered essentially created an entirely new category in American whiskey, one that virtually every major distillery now participates in.

Today, the brand is led by Master Distiller Owen Martin, a Kansas City native and accomplished Scotch blender who brings his own deep passion for finishing and maturation to every expression in the lineup.

The Lineup: Six Pours, Zero Duds

AJ deliberately bypassed the flagship Port Finish Bourbon — “everyone’s had it,” he said — in favor of a lineup that pushed further into what Angel’s Envy is capable of. Here’s what we tasted:

Triple Oak (92 proof) — Core Release
The newest innovation from Owen Martin and the first new addition to the Signature Series in over a decade. A five-year base bourbon aged in charred American white oak is split into thirds and finished for roughly six months each in Chinkapin, French Oak, and Hungarian Oak barrels, then blended back together. The result is noticeably smoother and more robust than the flagship — a rich, creamy mouthfeel with a deep flavor profile that AJ described as the bourbon connoisseur’s bourbon. At 92 proof, it’s an everyday sipper that also shines with a cigar. AJ’s personal preference: neat or on the rocks, no exceptions.

Single Barrel Port Finish (110 proof) — Distillery Exclusive
Built on Angel’s Envy’s signature mash bill (72% corn, 18% rye, 10% malted barley), aged five years in new charred white oak, then finished in a 53-gallon port barrel for three to ten months. The inconsistencies between individual port barrels — some arriving bone dry from Portugal, others still wet, some used multiple times — are precisely what makes each single barrel unique. AJ’s tasting team hand-selects only the barrels with the most flavor, color, and character; anything that doesn’t meet the standard gets blended into core. Both barrels AJ brought were personally thiefed on-site specifically for this evening — no one else had tasted them. Comes in at 110 proof, just slightly proofed down from a natural barrel strength of around 117–118.

“Two Grain” (104 proof) — Distillery Exclusive
One of the great happy accidents in Angel’s Envy history. While building the mash bill for the original bourbon, a production team member accidentally poured 18% corn into the grain mill instead of 18% rye, resulting in an unplanned 90% corn, 10% malted barley mash. Rather than scrap it, they threw it in barrels to see what would happen. Five and a half years later, “Two Grain” emerged. Despite what a 90/10 corn mash bill might suggest, this is not popcorn-forward — it’s smooth, toffee-driven, and remarkably polished at 104 proof. The whiskey shares a color with toasted Demerara sugar, a minimally processed coarse-grain sugar that AJ used as a reference point for the pour. Launched February 15, 2025, it was nearly sold out at the distillery at the time of the meeting. Given that it was born from a mistake, its future is uncertain — if you visit the distillery, AJ strongly recommended picking up a bottle or two.

“Peated Rye” / Peter Drive — Distillery Exclusive
Another inspired accident. Owen Martin — a Master Scotch blender by training — had empty rye barrels he was planning to send to Scotland. He filled them with water to prevent drying during the transatlantic voyage. When the water-filled barrels arrived at the Scottish facility, staff held them for Owen rather than shipping them on. About a year later, when the barrels were finally opened and the water was tested, it had reached 60 proof — the rye residue had been leaching into the water the entire time. Owen then took a six-year rye and finished it in an Islay Scotch cask for roughly a year, allowing the peated cask to fully assert itself. He then proofed the spirit down using that 60-proof “rye water,” making this the first known example of that technique. The result is smoky, bold, and unmistakably peated. AJ admitted the smoke is difficult to push past at first — but Scotch lovers in the room reportedly lost their minds over it. Currently available only at the distillery.

Rye Finished in Caribbean Rum Casks (100 proof) — Core Release
The second product ever released by Angel’s Envy, and AJ’s personal nominee for one of the most unique and complex spirit products on the market today. A six-to-seven-year rye aged in new charred white American oak, then finished for roughly 18 months in Caribbean rum casks. The spice of the rye hits upfront; the caramelized sweetness from the rum barrel follows on the back end. AJ noted it’s polarizing — traditional rye drinkers sometimes find the sweetness disorienting — but said it stands entirely on its own as a category. Outstanding neat, transformed by an ice cube after a couple minutes, and phenomenal in a Manhattan.

What’s Coming from Angel’s Envy

AJ also previewed several upcoming releases worth watching for:

  • A Rye Cask Strength and a Port Finish Bourbon Cask Strength are both coming to OHLQ soon, with the Cask Strength returning to its original box packaging after significant outcry from fans.
  • A seven-year Rye finished in French Oak — originally produced exclusively for Costco — was redirected to open markets after that deal fell through. AJ confirmed he secured an Ohio allocation, and it was sitting in the OHLQ warehouse at the time of the meeting.
  • Master Distiller Owen Martin will be visiting Ohio the week of August 24th for signings and tastings tied to a release of 20 exclusive single barrels purchased by OHLQ. Last year’s single barrel allotment sold out statewide in 45 days — keep an eye on OHLQ emails for store locations and dates.

Doubling Down While Others Pull Back

AJ closed with a broader observation about the industry: while overall whiskey demand has softened nationally, driven partly by the rise of ready-to-drink products and consumers making different lifestyle choices, he said he personally never sees that trend when he’s standing in front of a room like ours. Angel’s Envy is actively moving against the current — increasing marketing investment, expanding their lineup, and chasing the consumers who are still discovering and falling in love with bourbon. In a landscape where major producers are cutting staff and scaling back production, Angel’s Envy is doubling down.

It was a fitting note to end on. The energy in the room, the quality of every pour, and the stories behind each expression made this one of the most memorable COWS evenings in recent history. A sincere thank you to AJ for the generosity, the passion, and the two barrel samples that no one else on earth had tasted before we did. We’ll be working toward a 2027 Angel’s Envy barrel pick — stay tuned.