Angel's Envy Bourbon

[Virus_Of_Life]

This past week has been a real challenge as we are doing the final blends for bottling. We have opted not to chill filter in order to maintain as much integrity of the raw product as possible. Dad and I have been going back and forth (sometimes enthusiastically) about the small amount of carbon treatment we are using to prevent chill flock. In my test samples (my freezer is filled with them), I have yet to get any flock of our samples proof at 86.6, so I am an avocate of no carbon treatment. On the other hand, Lincoln insists that we do a small amount....so you can guess what we have done per the expert.

On the most recent blend, we used 2.5 oz of activated carbon per 100 proof gallons. We experienced a small loss of color, but the taste remained superior. The marketer in me says the darker the better, so Dad and I have compromised with 1 oz activated carbon per 100 proof gallons, which is very light treatment (Woodford uses 6 oz, I believe). At the end of the day, it is what it is, and we have something really cool no matter where we end up.

[T Comp]

Wes,

I can't express enough just how refreshing it is to read your comments here. It is great to see someone in the industry be so open about the intricate details that go into making sure the final product is the best it can be. Even when producers are open and honest, you very rarely hear them admit there was any discussion about how things could be done. Having gone through this process several times before, I know just how much time and thought goes into even the smallest details.

It is obvious this is a labor of love for you all, and I look forward to trying something I know you have put your heart and soul into. I wish you all the luck!

-bk

[Enoch]

What really kills me is that it will probably NEVER be available in South Carolina. And I can't imagine getting to one of the states that have it soon. I was in Texas last month but won't be going back until next Feb.

[dbk]

This past week has been a real challenge as we are doing the final blends for bottling. We have opted not to chill filter in order to maintain as much integrity of the raw product as possible. Dad and I have been going back and forth (sometimes enthusiastically) about the small amount of carbon treatment we are using to prevent chill flock. In my test samples (my freezer is filled with them), I have yet to get any flock of our samples proof at 86.6, so I am an avocate of no carbon treatment. On the other hand, Lincoln insists that we do a small amount....so you can guess what we have done per the expert.

Wes, thanks very much for the great level of detail here! It's very interesting to learn more about the process. As a newbie, I hope you'll pardon me for asking this: is the "flock" to which you refer flocculation of ethyl and alkyl esters—the sort of haze that the (villainous) method of chill filtering was designed to deal with? If so, I hadn't realized that carbon filtering does the same trick.

[squire]

Hey Wes, thanks for dropping by and sharing some details, we appreciate that sort of thing.

[SBOmarc]

I am ecstatic that it will be available in Pennsylvania. I am also amazed. The PALCB is not known for getting and stocking good bourbon. I look forward to tasting it.

Amazed doesn't even begin to describe it. Now will the people in side the PALCB be aware that it's on the shelf? Or is that too much to ask?

[callmeox]

Amazed doesn't even begin to describe it. Now will the people in side the PALCB be aware that it's on the shelf? Or is that too much to ask?

Unless the PALCB has changed their stocking philosophy, what is being pulled to make room for it? Will it be on the shelf or an SLO item only?

[SBOmarc]

Scott, take my word for it when I say that there is more than enough space on a PALCB shelf without removing anything. The thought of stocking to capacity is not in play here.

[callmeox]

Scott, take my word for it when I say that there is more than enough space on a PALCB shelf without removing anything. The thought of stocking to capacity is not in play here.

Not to derail this thread too, but I believe the PALCB philosophy is to stock their stores based on classification. "Regular" stores carry certain lines and Premium Collection stores have a greater selection. Their stores don't have a prototype floorplan like large retailers, so many decisions are based on a lowest common denominator approach.

When you see items on the discontinued list, they are likely being removed to "make room" for something else not necessarily in the same class.

With that said, I'm also surprised that a new product like Angels Envy was able to break into PA. It's a good sign, provided that my favorite store in Erie gets in on the action. :grin:

[cowdery]

Flock has always been explained to me as some amino acids in the whiskey that tend to become visible as cloudiness when the product gets cold. It's entirely cosmetic but retailers consider it a flaw and will complain and try to return the whiskey if it clouds up, even though the haze disappears at room temperature. Virtually all whiskeys are, therefore, chill-filtered before bottling to prevent flock and in most cases, the filtering medium contains a small amount of activated charcoal. For a long time, the industry maintained that chill filtering had no effect on taste or color, then they began to admit in the face of overwhelming evidence that it degrades color and flavor slightly. Booker's was the first major product to make a point of not chill filtering, however most people will tell you that anything bottled at 50% alcohol and above won't flock and, therefore, doesn't need to be chill filtered.

[conecuhridge]

Chill flocculation is entirely a cosmetic consideration. As Chuck mentioned, the floc disappears when the temperature of the spirit rises above freezing and when the bottle is shaken. This is usually not a problem with spirits bottled above 45% abv. The strike temperature for chill filtration (the point where floc appears) is generally 28 degrees F.

With younger bourbons, in the 4-6 year range, color and taste is an even more delicate balance, so any filtration can impact the final product in a more noticable way. Chill filtration has a reputation for causing more of a color and flavor loss than carbon treatment.

Circling back to Angel's Envy, I have now taken untreated samples down to -2 degrees F with no floc. To this point, for the next blend (this coming Tuesday), I am inclined to do no carbon treatment at all, and have managed to bring Dad around to this position. This is what I envisioned with the bourbon from the beginning.

We will still do plate and frame filtration to polish and remove any particulate from the port wine finish.

[Josh]

Again, thanks for posting Wes. I'm very very much looking foward to trying this!

[OscarV]

Here's an article from the Louisville Courier Journal about a tasting event of Angel's.

http://blogs.courier-journal.com/bourbon/2011/03/14/angels-envy-delivers-soft-and-gentle/

[dbk]

Very educational, Wes and Chuck! Thanks very much.

Wes, I'm glad you convinced your dad to come around. It's always nice when the data are sufficiently convincing.

[cowdery]

Wes,

Could you please describe carbon treatment, because I think you're talking about something other than the activated charcoal that is sometimes included in the filter medium used in chill filtration, aren't you?

Did you treat the sample bottles you sent out?

[conecuhridge]

Thanks for the opportunity to clarify.

I am talking about the addition of small amounts of activated carbon to the blend at bottling proof. This method seems to be less abrasive than chill filtration. The blend is then run through a plate and frame filter to remove the activated carbon and larger particulate.

The preview sample you received was a pre-production hand blend, and was not treated with activated carbon. Since we are on the borderline for floc at 86.6 proof, a decision was made to do some light activated carbon treatment. Candidly, I am much happier with the raw character of the preview samples, hence we have made the decision to eliminate the carbon treatment and go bare-backed. The blend will be filtered for particulate.

This is the type of constructive dialogue I envisioned when making it a part of our business plan to embrace expressions and be open to evolution of the brand based upon experimentation and feedback.

[squire]

Wes this is the type of constructive dialogue that will gain you customers. I don't mind paying for a special whisky if the producer will let me know why it is special.

[conecuhridge]

Things will really get fun when we have our own facility. Have narrowed down to three properties in metro Louisville and the surrounding area. Time now to do the no-pants-dance with the local governments on incentives...

[squire]

I expect we could get a good number of SB members to sign a petition if that would be helpful.

[conecuhridge]

Much appreciated and I will keep everyone posted. They are primarily concerned with tourism dollars from visits, sales tax revenue generated and jobs created, so we are now in the midst of these projections.

I think they see the clear benefit of a distillery open to the public in the downtown Louisville area, and so far everyone has been very receptive.

WH

[squire]

You build it Wes, we will come.

[cowdery]

Thanks, Wes,

I recently heard about this technique in the context of another distillery and was unfamiliar with it. Thanks for schooling me.

[DukeB]

Wes,

I would be VERY appreciative of a Downtown Louisville Distillery that could be visited when in town. I'm in Owensboro and it's a really long drive to the other distilleries. However, Louisville is only an hour and a half away. Can't wait to visit and more importantly, try your new bourbon!

Duke

[Lost Pollito]

Hi Wes,

Thanks so much for the information. Looking forward to meeting you in Chicago.

[Rotgut]

Wes this is the type of constructive dialogue that will gain you customers. I don't mind paying for a special whisky if the producer will let me know why it is special.