In the world of bourbon, a blend of tradition and innovation often creates magic. Angel’s Envy Finished Whiskeys, renowned for its distinct secondary (cask) finished bourbon, has masterfully navigated both realms. At the heart of this innovative brand is Owen Martin, the master distiller guiding Angel’s Envy into the future. With a technical background and a passion for creative processes, Martin’s journey from mechanical engineering to bourbon making is as unique as Angel’s Envy itself.
All roads lead to Kentucky
Owen Martin’s story begins not in Kentucky, the birthplace of bourbon, but in Kansas City. Initially pursuing a degree in mechanical engineering, Martin quickly realized the traditional desk job wasn’t for him. Like many college students, he began homebrewing, sparking an interest that would lead him across the world to Scotland. It was here, while studying brewing and distilling, that his future in whiskey began to take shape.
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“When I was in Scotland, I was learning more about single malt whiskey,” Owen Martin explained. “The first step to making whiskey is brewing beer, and from there, I learned how to distill.” It was in Scotland, surrounded by a rich history of distilling, that Martin found his calling. This experience, coupled with years of hands-on work in small distilleries in the U.S., paved the way for his future at Angel’s Envy.
After stints at various distilleries, including a large single malt operation in Colorado, Martin’s expertise in secondary finishing caught the attention of Angel’s Envy. Known for its pioneering use of secondary finishing—a process traditionally associated with Scotch whiskey—the Louisville-based bourbon brand was a perfect fit for Owen Martin’s skills. “At Angel’s Envy, it’s all about the finishing,” Martin said. “The brand was built on the idea of blending techniques from Scotland and Ireland with American whiskey.”
Innovative spirit at the core of Angel’s Envy
Angel’s Envy was founded by Lincoln Henderson. The legacy of craftsmanship and innovation that the Henderson family created is the foundation of Angel’s Envy. Angel’s Envy’s flagship bourbon is aged for 4-to-6-years in new charred American oak barrels before being finished in ruby port wine barrels from Portugal, giving it a rich, nuanced flavour profile that sets it apart from traditional bourbons.
As Martin explained, the process of secondary finishing adds layers of complexity to the whiskey. “When we take our bourbon and put it into port barrels, it pulls flavours from the wood, like fruitiness and nuttiness. It’s a way to highlight or contrast the inherent character of the bourbon,” he said. This innovative approach has become a hallmark of Angel’s Envy, inspiring other distilleries to explore secondary finishing in their own products.
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Staying true to the roots while stewarding into the future
Owen Martin sees his role as one of stewardship, rather than reinvention. “It’s not about changing what’s already successful, but upholding the quality and pushing boundaries where it makes sense,” he said. This balance between tradition and progress is encapsulated in the company’s motto: “Revere tradition, embrace progress.”
For Martin, this philosophy means staying true to the brand’s roots while exploring new possibilities. “Finishing is just one tool in the whiskey maker’s chest. There’s so much we can learn from other industries, whether that’s Cognac, tequila, or craft beer. The key is to remain authentic while continuing to innovate,” Martin explained.
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It’s not just about creating a product for today, but ensuring it can still be made a decade down the line.”
As the brand continues to grow—expanding into international markets like Singapore and Australia—Martin is focused on maintaining the quality that has made Angel’s Envy a favorite among bourbon enthusiasts. “We’re growing rapidly, and it’s important that our core products remain consistent, even as we introduce new innovations,” he said.
One of those innovations is the recently launched Triple Oak bourbon, which uses a combination of Hungarian, Chinkapin, and French oak barrels. “Triple Oak is a great example of how we’re pushing boundaries while staying true to our philosophy,” Martin said. “It’s a product that speaks to American and European whiskey drinkers alike, and it’s something we hope to introduce globally in the future.” While the Triple Oak Bourbon is not yet available in Canada, Owen Martin aims to see that change in the near future.
A touch of emotion along with a hint of celebration
When asked about the emotion he hopes to evoke in those who enjoy Angel’s Envy, Martin’s response was thoughtful. “I think the emotion can be whatever people are celebrating at the time,” he said. “Whether it’s a special bottle you open with family during the holidays, or a drink shared with friends at a high-end cocktail bar, I like the idea that our whiskey brings people together.”
As Martin approaches his two-year anniversary with Angel’s Envy, he reflects on the legacy he’s helping to build. “I see myself as a steward of the brand. My goal is to uphold the quality of what’s already been established while continuing to push the boundaries of what we can do. It’s about leading with authenticity and keeping the spirit of innovation alive.”
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Editor’s note: **Prices may vary, and subject to change without notice. Photos: All courtesy of Angel's Envy, with some minor AI adjustments by our design team.
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