It is a strange thought, that the angels could envy us—for anything.
Time, though, is something angels are unable to experience. The slow passing of days and the lightning velocity of the years that blink by, as we cling to cherished recollections.
The “Angel’s Share” is the portion of fermented spirits that evaporate into thin air, as spirits are aged, reaching a ripeness of maturity.
Angel’s Envy (established in 2006) is fairly new Kentucky Bourbon brand on the scene and while it is a requirement of bourbon whiskey to be crafted in America, any of the 50 States can be chosen to craft (and age) the one uniquely, original American Spirit—Bourbon.
That being said, 95% of bourbon is still barreled in Kentucky.
The seasons in Kentucky (i.e. “Bourbon Country), fluctuate wildly from periods of intense heat and humidity, to stark cold days (at the head of spring and at the tail of autumn) and random, warm days in the mid of winter. It is said that these erratic variances in temperature make Kentucky the perfect place to age bourbon whiskey. There is a saying: “If you don’t like the weather in Kentucky just stay a day, it will change.”
We have another saying in Bourbon Country: “Never plant your flowers before Derby Day”. The horses run The Kentucky Derby (“The Run for the Roses”)—almost always—on the first Saturday in May and have done so, largely uninterrupted, since 1875. The horses ran, even on the years during The Great Depression and both world wars. Planting your annuals prior to Derby Day, there is a good chance the frost will claim the delicate buds…so a true Kentuckian knows better than to rush their beauty.
Time is required.
This same time—patience—can be experienced in a sip of Bourbon.
I grew up in Lawrenceburg, KY. Our home was situated on the rolling hills that comprise the land between two major Kentucky distilleries: Wild Turkey and Four Roses.
I remember my first taste of bourbon-ball candy as a youngster and remember the smell of bourbon on the summer breeze, as we traveled the road along the Salt River to my friend’s house—out Bonds Mill Road.
I attended Church services in the orange-brick church on the hill. Turquoise, tinted windows affording a muted light to exposed wooden rafters and raw pine planks, that ran the length of the ceiling. I remember examining the pine knots during long-winded Southern Baptist sermons.
Peeking from behind a hymnal, was Master Distiller Jimmy Russell, who still serves as Master Distiller for Wild Turkey even today. There is something to be said of traditions. Except for candy, my folks never touched a drop of the stuff: Kentucky Straight Bourbon Whiskey.
I have never lost my faith, but have gained an appreciation for Bourbon.
Jimmy has been making Bourbon since it was not fashionable to do so. Then, later, in the 80s, the clear liquors of cocktails stole attention away from the amber tone.
I wonder, if Jimmy knew at the time the legacy he was crafting.
I think we all remember our first sip of coffee, our first drink of beer, the first time we bit into a bourbon-ball. These are acquired tastes, first experienced, later appreciated.
“Buy LOCAL”, comes the new phrase.
We can all feel it; with locality comes authentic experience.
Consumers become people again—folks that care—not only about the ends, but about the means. We again care for how a thing is done…for the time that goes into crafting something truly great and there is one thing that is for sure—you can’t rush Bourbon whiskey.
The appreciation for Kentucky Bourbon, and therefore demand for Kentucky Bourbon has never been higher than it is now.
The ‘Straight’, in the Kentucky Straight Bourbon Whiskey, is an indicator that a bourbon has spent at least two years in a barrel. Here are the ABC’s of making bourbon:
A – American made (as I had already mentioned)
B – Barrel is required to be a brand new, charred, Oak
C – Corn distillation at least 51 % paired with varying quantities of Barley and Rye (recipe depending) and sometimes Wheat is substituted for Rye.
DEFG… it continues.
“All Bourbon is Whiskey, but not all Whiskey is Bourbon.”
The tall hundred-year-old Kentucky White Oaks pull heritage from the soil, and drink water from sweet limestone springs (filtering the iron from the water). The growth of each tree, is fed on the decomposition of leaves, and other native forest foliage that collect beneath wild Kentucky grape vines and amongst patches of ferns.
The flavors of the charred-Oak wood, and the sweetness of Kentucky River water, play against one another as the distillation swells into and back out of the planks of wood (swelling with the heat and shrinking back from the cold). Between thirty and thirty-three staves of wood meet to form a single barrel. Presumably a single barrel of bourbon could include notes of 33 individual trees, the most celebrated bourbons aged 10 years or more.
Angels Envy reports that every year a barrel surrenders (5%) of their contents to the “Angel’s Share”. Thus, a bourbon aged six years has contributed roughly 1/3 of its contents to the heavenly realms. Angel’s Envy was then appropriately named to celebrate what has been left behind—a celebration of time (and thus the envy of the angels).
There is a third-generation employee at Buffalo Trace Distillery, Freddie—if you can call really a call him an employee (as he is more an ambassador)—who still leads VIP tours through the Buffalo Trace Distillery in Franklin County. Freddie Johnson left a career as an engineer to fulfill the wishes of his father and grandfather. He came home to learn the art of crafting Bourbon from his terminally-ill father. Freddie was honored with being asked to roll out the 7 millionth barrel with his grandson—across the yard and into to its home for the next several years. (These “Millionth” barrels are auctioned for Charity.)
There is something truly charitable about the sharing of a “good” Bourbon.
Freddie has on occasion shared the story of another gentleman—that he encountered as he led a Distillery tour. This man was verbally recounting his collection to his tour mates, telling of all the rare bottles of bourbon that he had acquired—and shelved—in his home.
“But, when do you enjoy any of it?” Freddie asked, as the man went quiet.
“Bourbon is meant to be shared.” Freddie pleaded.
The man went quiet, and departed.
This same gentleman, weeks later, shared a story of his own in a letter sent to Freddie—thanking him. A few of his son’s friends had been visiting from college and were major “Bourbon Enthusiasts”. The man pulled down a bottle from his prized collection and opened it up. He shared it with his son and his friends.
The man confessed to Freddie, that his son had hugged him that evening; for the first time since he was a young boy, his son had publicly acknowledged affection for his father…and he did so in the presence of his friends. He said, “Thanks Dad, for what you did.”
All of this to say, that in a final estimation, what—in life—is more spiritual than how we choose to encounter time? We have few things that the angels are to envy us for, and one of those things is time. The other is Kentucky Straight Bourbon Whiskey.
When we take time away from our busy agendas, what is most significant is who we choose to share that time with.
Here is the claim of Angel’s Envy:
There’s bourbon. And then there’s divine inspiration painstakingly crafted into a spirit so sublime you’ll want to share it with the world. We make the second one.
The sharing of Bourbon, is the sharing of time.