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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