First Taste—Angel’s Envy Rye Whiskey
Posted: March 1, 2013
(continued from page 1)
Angel's Envy Rye Whiskey (100 proof or 50 percent alcohol by volume, about $79.99 for a 750 ml bottle)
APPEARANCE: Medium amber quartz, very slow medium-width legs.
NOSE: Maple syrup fairly jumps out of the bottle, followed by charming wisps of caramel, smoke, pralines, red berries, butter rum and honey.
PALATE: That strong hint of maple on the nose all but disappears on the palate, replaced by berry fruits, nuts, a sort of honey/eucalyptus spiciness and exotic tea. While this complex tour of flavors can run from soft and sweet to tart and sultry, it doesn’t have the overwhelming spicy sourness that might be expected from the one-sided mashbill.
FINISH: The finish goes on and on, replaying the past and bringing in new flavors like hazelnut, sherry and oak. When it finally closes up, that promise of maple sugar first experienced on the nose plays out.
CIGAR PAIRING: Nat Sherman Especiale ($6.20, 6 inches by 38 ring, 91 points, April 2012 Cigar Aficionado)
panetela has a near-perfect burn. Its core of rich cocoa and cedar
flavors are balanced by more refined touches of dark chocolate and dried
citrus. What it seems to lack in sweetness is quickly sought out by the
rye, as it shows hints of vanilla and hazelnut. The Angel’s Envy gains
an edge that it previously didn’t display, but the pairing favors the
Tatuaje Black Lancero ($10.00, 7 1/2 inches by 38 ring, 91 points, April 2012 Cigar Aficionado)
A great-looking lancero with a triple-seam cap and pigtail. Its lush draw layers the palate with chewy dense smoke that is both sweet with nougat and hearty with coffee bean. Flavors build to a gingersnap finish. Again, the rye brings out the cigar’s sweetness, showcasing the nougat notes and introducing a distinctly nutty appeal. The cigar runs up the maple notes from the Angel’s Envy’s aroma, displaying it more prominently on the palate. An excellent pairing from both sides.
Comments 1 comment(s)
MICHAEL TRELLA — NILES, IL, UNITED STATES, — March 21, 2013 4:37pm ET
You must be logged in to post a comment.