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  1. #61
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    Re: Angel's Envy Rye

    this is definitely for those that have a sweet tooth. i don't think the rye is overpowered too much by the sweetness, but it definitely is sweet. lots of maple fudge and brown sugar on the nose. i like this bottle, but probably not all the time. the AE rye is to sweet as brimstone is to bbq and savory/smoke. it's unique, but as far as unique goes, i like brimstone much better...apples to oranges, but you get the picture.
    "We're still here. Scarred but here. But then again, we were invincible then."

  2. #62
    Bourbonian of the Year 2002 and Guru
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    Re: Angel's Envy Rye

    Quote Originally Posted by squire View Post
    My thought process as well, why pay large for this finished stuff when we can just add a drop or two of our own Sherry/Port/Rum.
    Because you're not Lincoln Henderson.

  3. #63
    Guru
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    Re: Angel's Envy Rye

    Of course not, Mr. Henderson produces whisky, I drink it.

  4. #64
    Connoisseur
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    Dec 2011
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    948

    Re: Angel's Envy Rye

    Apparently, K&L sold out of this in 2 minutes. Crazy.

  5. #65
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    Re: Angel's Envy Rye

    K&L knows how to market to those with a combination of high interest and disposable income.

  6. #66
    Virtuoso
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    Re: Angel's Envy Rye

    Quote Originally Posted by squire View Post
    K&L knows how to market to those with a combination of high interest and disposable income.
    Where the K&L's shops are located has a lot to do with it also. Regarding both allocations and demand.


    First I want to say I don't care for any of the many LDI ryes I have tasted - I get a mint mouthwash that I don't enjoy - Also I really like Rum. Started drinking it long before Bourbon or Rye.

    The nose of the Angels Envy Rum finished Rye is all Gingerbread and Vanilla. It's so thick and strong smelling I anticipated a liqueur character in the glass. Evan stronger than the Maple smell on the Crown Royal Maple and just a sticky sweet. If this one doesn't sell as a whiskey it could be used as a delicious perfume.

    The taste is a spicy ginger and vanilla with some heaver Rye spice character holding it together. There is some bright fruit (pineapple?) and a big helping of baked brown sugar. There is NO LDI mintyness in in this. Not even a hint. To my taste it's got enough Rye Spice to balance the obvious sweetness. The ginger, vanilla pineapple thing is more reminiscent of current flavored rums rather than something in the traditional Cuban or Argicole style. It works with the rye in this case. Think of a spicy pineapple upside down cake in a bottle.

    The finish is mostly sweet with vanilla and ginger but the spice never completely gives up. Pleasant and interesting.

    Finished whiskeys are becoming a separate class and very often taste more like a cocktail in a bottle than what Bourbon lovers are accustomed to. This one is very different than a straight whiskey but if you like rum you will probably enjoy it.
    BTW, we experimented and made a few cocktails with great success. It was fun.

    Just a random thought -- If you had some barrels that previously held a spirit with a LOT of concentrated added flavorings and you used those barrels to finish a whiskey wouldn't you have just produced a flavor added whiskey without having to say "flavor added" the way you would with something like Wild Turkey Honey or Red Stagg?
    Last edited by sailor22; 05-24-2013 at 13:16.

  7. #67
    Bourbonian of the Year 2002 and Guru
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    Re: Angel's Envy Rye

    Flavors aren't added to whiskey in the barrel. They're added in the stainless steel dump tanks.

  8. #68
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    Re: Angel's Envy Rye

    Quote Originally Posted by ChainWhip View Post
    I am looking forward to trying this in the near future - but may just vat some 5yr Willett Rye with some El Dorado 15 to get a feel for the concept
    I really doubt that would give the same experience.

  9. #69
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    Re: Angel's Envy Rye

    Quote Originally Posted by squire View Post
    My thought process as well, why pay large for this finished stuff when we can just add a drop or two of our own Sherry/Port/Rum.
    Not the same thing at all. "Flavoring" from the barrel isn't the only thing that happens to a whiskey in the barrel. Esterfication occurs, oxidation occurs, etc.

    Plus there's no art or romance in it

  10. #70
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    Re: Angel's Envy Rye

    Oh it's certainly not the same thing Winston I but believe it gives sufficient impression to decide if we want to spring for a whole bottle.

 

 

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