Angel's Envy 10 Year Cask Strength Kentucky Straight Bourbon

This Angel's Envy 10 Year Cask Strength feels like their story finally catching up to what fans imagined in their heads. It’s the first age-stated cask-strength Angel’s Envy, made from Kentucky straight bourbon finished in their signature Ruby Port wine barrels.

The whiskey spends a cumulative ten years between new charred American oak and Port casks before bottling uncut at 122.6 proof. Non-chill filtering keeps every bit of texture, from the first sip’s weight to the final cling of fruit and spice.

The nose jumps out with sweet cinnamon toast and creamy fruit nougat, wrapped around a core of candied nuts and warm vanilla sugar. Give it a second and you’ll find orange peel, baking spice, and a gentle winey note that clearly traces back to those Port casks. Nothing feels faint or washed out.

On the palate, that 122.6 proof carries rich flavors without losing balance, letting the port influence glow rather than dominate. You get baklava, ripe apricot, crème brûlée, and a silky Cognac-like note, all stitched together by toasted oak and brown sugar. Grains of paradise, caramelized citrus, and a touch of grape skin give the mid-palate some lift and tension. It’s decadent, not clumsy.

The finish leans intensely into port character, rolling out rum raisin cake, cocoa, and lingering baking spice over a warm, steady sweetness. Tannins bring just enough grip to keep everything focused rather than syrupy. It drinks beautifully neat after a short rest, though a cube or a few drops of water can tease out extra fruit.

This feels built for celebrating.

Nose: Sweet cinnamon toast leads the nose, followed by creamy fruit nougat, candied nuts, and a little vanilla dusting that feels almost pastry-like. Hints of orange zest, baking spice, and gentle port wine echo underneath, giving a rounded, dessert-bar vibe without turning sticky.

Palate: The first sip lands rich, carrying baklava, toasted pecans, ripe apricot, and crème brûlée over a backbone of vanilla-soaked oak. A Cognac-like note slips in next, framed by brown sugar, caramelized citrus, and subtle heat from grains of paradise along the edges.

Finish: The finish drifts on with rum raisin cake, cocoa powder, and wine-soaked dried fruit over steady oak and spice. Port tannins bring a gentle grip, while sweetness and heat fade together in a slow, confident taper.

This bourbon loves lush, flavorful food that can stand beside its dessert-leaning profile.

Think maple-glazed pork chops, duck breast with cherry reduction, or char-crusted ribeye finished with brown-butter and herbs.

On the cheese side, reach for aged Gouda, nutty Gruyère, or a dense blue that can stand up to the port sweetness.
Dessert pairings come easily here, especially pecan pie, baklava, or dark chocolate tart with a drizzle of salted caramel.

It also drinks beautifully on its own after dinner, replacing dessert entirely when you want something indulgent yet grown-up.