Angel’s Envy has made a bold move with the introduction of its new Triple Oak whiskey, the first addition to its core lineup in over ten years. Master Distiller Owen Martin, who joined the brand in September 2022, is the creative force behind this innovative release. With a rich background as the former master distiller for Stranahan’s in Colorado, Martin is bringing a fresh perspective to Angel’s Envy, blending his experience with single malts into the American whiskey landscape.

Martin’s vision for Angel’s Envy is to innovate in ways that respect the brand’s legacy while infusing his own unique approach. This mindset led to the release of the Cask Strength Rye in 2023, featuring finishes in both Sauternes and French oak barrels. But his latest venture, the Triple Oak, truly exemplifies his creative take on the popular double-barrelling trend in Bourbon.

“This is where we can really start experimenting and doing it in our own way,” Martin explained. His goal was clear: to produce a whiskey that wasn’t just another double-oak Bourbon, but one that offered complexity without becoming over-oaked. He wanted a whiskey that would stand out both in flavor and in narrative.

The Triple Oak is the fourth release under Martin’s leadership and has become a more accessible and affordable addition to Angel’s Envy’s core lineup. It joins the iconic Port-finished Bourbon and rum-finished rye, offering whiskey enthusiasts a premium product that balances quality with availability.

“I’ve always been a whiskey consumer first, even before becoming a distiller,” Martin shared. “Creating something that’s too rare to enjoy outside of social media posts was never my goal.”

Crafting the Triple Oak

To ensure the availability of the Triple Oak whiskey, Martin focused on sourcing finishing barrels that were both high-quality and attainable. The whiskey itself is aged between four and six years before being finished in three distinct types of oak: Hungarian, Chinkapin, and French. Martin has carefully chosen this combination to bring out unique, exotic flavors without sacrificing the ability to replicate and scale production.

The process begins with second-fill Hungarian oak barrels, where the whiskey rests for at least six months. It then moves to first-fill Chinkapin barrels for another six months before finishing in French oak for at least two months. Martin plans to reuse these casks for future releases, employing a strategy of diminishing flavors to create a balanced and rounded product.

“We’ll be doing third and fourth fills with these casks, just like we do with our Port barrels, ensuring a consistent and nuanced profile,” he said.

Priced at an approachable $75, the Triple Oak will be available nationwide starting October. With a 46% ABV, it fits neatly between Angel’s Envy’s Port-finished Bourbon and rum-finished rye, offering a unique option for whiskey lovers.

A Future of Innovation

Looking ahead, Martin has big plans for Angel’s Envy. He is currently working on six new finishing projects, each with its own distinct identity. While some will be rare and highly sought after, others will be accessible to anyone who walks into a liquor store.

“It’s exciting to innovate on different scales and at different levels of premium,” Martin said. “There might be one release that’s hard to find and another that’s readily available, but each will have its own story and purpose.”