Skip to main content

Angel’s Envy Releases Special New Mizunara Cask Whiskey

In celebration of the tenth anniversary of Angel’s Envy’s Founder’s Day on August 19, the distillery released a new bourbon finished in Japanese Mizunara oak casks. This blend of four-year-old and nine-year-old whiskey spent an additional two years in these new charred oak casks, made from 200-year-old trees, during which it picked up a bouquet of floral notes including sandalwood, coffee, and a bit of smoke. “We chose this release for the tenth anniversary because my dad, having taken on several consulting roles in Japan during his career, always had a deep appreciation for the country and its distilling community,” said cofounder and chief innovation officer Wes Henderson in a prepared statement. “This release, finished in Mizunara casks made from this rare, 200-year-old wood, felt fitting for such a special milestone for Angel’s Envy.”

Mizunara Cask Whiskey
Image used with permission by copyright holder

This is a first for the distillery, and it really stands out in terms of flavor from its core range that is finished in port and rum barrels. “When we set out on this project, we knew where we wanted to end up, but we also knew we might not wind up there,” said Henderson in a recent Zoom meeting. His son and production manager Kyle detailed the difficult and lengthy process of getting ahold of these barrels, which he said are extremely limited and tightly controlled by the Japanese government. It took about five years in total to procure them, and 18 months of that time was spent on a waiting list.

Recommended Videos

According to Kyle, the blend of whiskey is about 55% four-year-old and 45% nine-year-old liquid. The younger whiskey was specifically chosen because it allowed for greater extraction from the wood. During the finishing period samples were pulled less frequently than usual, every three to four months, to check on the progress of the whiskey. And while the porous nature of the Mizunara oak allows for greater interaction between the liquid and the wood, it also means the angel’s share was doubled — approximately 33% was lost in the two years inside the barrels, according to Kyle.

Angel’s Envy Kentucky Straight Bourbon Whiskey Finished in Japanese Mizunara Oak Casks is bottled at 97.8 proof, and comes in a lead-free decanter that is meant to be cleaned up and reused once it’s empty. 1,200 bottles will be available to the public for purchase starting September 1 for $349.99 at the distillery and select retailers, with a one bottle per customer limit.

Jonah Flicker
Jonah Flicker is a freelance writer who covers booze, travel, food, and lifestyle. His work has appeared in a variety of…
A Comparison of 3 New Batches of Barrel Strength Whiskey
Whiskey in a glass

Whiskey fans love to dissect their favorite releases, deciphering what flavors and aromas they can pick up on the nose and palate as they somberly consider just what makes the whiskey so good (or bad). And one especially fun way to do this is when whiskey is released in batches, from year to year or sometimes several times throughout the year. This way, you can really compare and contrast the difference between the casks selected to see how the differences in proof, age, and other factors affect your perception. And this is particularly when it comes to barrel proof whiskey, which truly captures the character of the liquid. Here are three recent barrel-proof whiskeys, each compared to its previous incarnation to see which comes out on top.
Templeton Rye

The difference between the 2019 and 2020 editions of Templeton's Barrel Proof Rye makes itself known with the first sip. The 2019 version of this 95% rye-sourced from MGP is slightly higher in proof -- 115.8 compared to 2020's 113.1. But the real difference is revealed on the palate. 2019 starts with a cherry blast, followed by big spice notes, with some cocoa to chase it down. 2020, on the other hand, is all about caramel and vanilla, with the baking spice flavors and even some menthol taking a supporting role. Overall, I found the 2020 to be the superior batch, with a slightly sweeter and softer palate and a silkier, more satisfying mouthfeel.
Elijah Craig Barrel Proof

Read more
Kentucky’s New Riff Distillery Has Released a Peated Bourbon and Rye
New Riff Distillery

New Riff is a newcomer to the Kentucky whiskey scene, but has made quite a name for itself already. The bourbon and rye it distills are both bottled-in-bond, meaning they are at least four years old and bottled at 100 proof. The mash bill for the bourbon is high-rye (65% corn, 30% rye, 5% malted barley) while the rye is 100% rye (with 5% malted rye). The latest additions to the lineup are two whiskeys called Backsetter, a bourbon and a rye that use peated malt in their production. The whiskey is also bottled-in-bond and not chill filtered. New Riff co-founder Jay Erisman said that this project came about back in 2015 in a sort of understated fashion. "I wish I could say there was some grand, overarching strategy to make an absolutely unprecedented whiskey," he said, "but really it was a matter of a creative, intrepid team of distillers at a young distillery determined to make a new riff on an old tradition. Backsetter is a collision of old and new; a cover tune, perhaps of a Scottish Hebridean reel filtered (or rather, unfiltered) through Kentucky bluegrass and a Marshall stack."

The name Backsetter is really just a reference to the classic Kentucky sour mash process, where a portion of the stillage left over from distillation is added to the next batch, kind of like a sourdough starter. "We strain off a portion of the stillage, and 'set it back' to add into the next mash," said Erisman. "This is called (in old time Kentucky distilling parlance), 'backset.' Some 25 percent of the liquid content of a mash consists of backset. What makes these Backsetter whiskeys so unique is the nature of that backset: it was from a peated malted barley distillation."

Read more
The best foods for muscle growth, according to a doctor
If you're looking to bulk up those biceps, these are the foods you should be eating
Fish fillets, chicken meat, and red meat on top of distressed white cutting boards along with nuts, cheese, dairy, and eggs

If you're trying to build muscle, you are likely hitting it hard in the gym to achieve your desired gains. However, as a nutritionist and trainer, I have seen time and again that it's hard to see any real progress unless effort is being made with your diet as well. So, what changes do you need to be making to see the best results?

Dr. Noel Abood, co-founder of Re:vitalize Weight Loss, has shared his expert advice with us when it comes to the best foods for muscle growth. Keep reading to learn exactly what to include in your weekly meal plan.
Lean protein

Read more