Angel’s Envy Rye was one of the first rye whiskeys ever finished in another cask, and it set the template for rum-finished American whiskey when it launched in 2013 — Lincoln Henderson’s team reportedly sampled over 100 rums before choosing the casks. The base is a 95% rye, 5% malted barley whiskey aged around six years, sourced from Indiana, then finished for up to 18 months in Caribbean rum casks with unusually good pedigree: barrels that first held Maison Ferrand Cognac in France before aging rum at Plantation in Barbados, so the wood carries both spirits into the rye. Bottled at 100 proof (50% ABV) in the brand’s signature angel-wing bottle. What you should know going in: the rum wins. Breaking Bourbon calls it the quintessential dessert whiskey — dark sugars, molasses, and gingerbread dominating, with the rye acting more like a canvas than the subject — and notes it drinks well below its proof. Expect butterscotch, candied fruit, nutmeg, and vanilla custard on the nose, brown sugar and rum spice on the palate, and a sweet, almost eggnog-like finish with rye pepper poking through late. Batches vary in rum intensity. If you want a bone-dry rye, look elsewhere; if you want a rich, sweet, genuinely distinctive after-dinner pour or a knockout Manhattan base, this is the one that started it all.
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