Angel’s Envy Master Distiller Owen Martin moved from his native Kansas City to Louisville, Kentucky two years ago – to bring the art of secondary finishing to the fore. He’s now giving bourbon a premium American flavour twang like no other.
Angel’s Envy was launched in 2006 by Lincoln and Wes Henderson; becoming one of the first distilleries to bring secondary finishing to the bourbon industry at a time it wasn’t seen as standard practice.
Fast forward to 2024, and bourbon is now finished in port barrels after being aged four to six years in oak barrels and in the midst of a limited-edition phase; with Martin at the forefront of the bourbon revival.
Bacardi-Martini Australia acquired Angel’s Envy in 2015, and now taking their super-premium Kentucky Straight Bourbon to bars and consumers around the world.
“Australia is the big focus for us now,” says Owen Martin who was in Australia for the first time in 14 years since his last visit – as an exchange student in Newcastle for a semester.
His experience in product development speaks for itself; and while innovation is what drives him, it’s not always the necessary evil.
“You don’t want to innovate for the sake of it,” says Martin.
“You want to make sure what you’re doing is authentic. I am all about finding a new space that the bourbon category hasn’t touched, and that’s what I am busy exploring right now,” he says.
“There haven’t been many bourbon brands who hang their hat on finishings the way we have,” he justifies.
“I would say in the last year it’s more common practice, but it leads me to have to explore what we do next to keep it one step ahead,” says Martin.
So, what is all the fuss about when it comes to secondary finishes in the bourbon world?
“It’s not about covering up the character of the bourbon. Some purists have viewed it as such, they think it’s what you do to sub-par bourbon, but I want to refute that,” says Martin.
He’s bringing a premium touch to the final product.
“I’m all about adding complementary characters. American whisky has to be matured in a brand-new charred oak barrel, it’s different to other whiskey categories around the world. That means 70% of the flavour is dictated by that very barrel its aged in. New American oak barrel helps equalises things and finishings allows you to individualise the flavour. It provides colour and flavour in a nuanced way and layers extra flavour on top of that.”
Owen Martin spoke to The Write Drop for our At The Bar series.
MY CITY
Louisville, Kentucky, just like Melbourne, is one that people can pronounce poorly. I have been here for two years this October. I love it because it’s a hidden gem. As bourbon is getting bigger it’s getting recognition as a place to go. A phrase my wife and I have heard is that it’s a hard city to get people to move to, but an even harder one to get them to move away from. It’s a wonderful mid-sized city with plenty of bars and restaurants and things to do.
FAVOURITE BAR
Tartan House, Louisville, Kentucky. This bar promoted itself as a scotch bar in the heart of the bourbon city. A scotch bar in Louisville is still 50% bourbon! I enjoy this spot because they put an emphasis on a great cocktail program that changes frequently. They do something outside the norm and it speaks to me as someone who is a craftsman. And as someone who has lived in Scotland, I also appreciate a little scotch.
COCKTAILS
I love cocktails but am terrible at making them! I have always liked a Boucheron – spicy-rye whisky with sweetness frrm the cognac – it’s the the complexity appeals. Something I have liked lately in the summer is a Whisky Highball.
A HANGOVER CURE
I have a 10-month-old daughter so I feel like I have a permanent hangover without trying, but it’s always as much water as I can down the next day.
DENVER FAVE SPOT
I was living in Denver for seven years before moving to Louisville. My favourite bar in Denver is a dive bar called Candelight Tavern. They have decent whiskies. It’s our happy place when we go back there with my wife.
NEXT DESTINATION
Sydney and Brisbane. I am going to Singapore for a few days to talk angel’s envy and do a whisky diner and trade classes and a whiskey club event.
