The latest release in the distillery’s Cellar Collection pairs well-aged rye with peach brandy and toasted oak cask finishes, delivering a flavorful whiskey that gets the balance just right.
Angel’s Envy is making a strong comeback with its latest experimental whiskey. The distillery’s new Cellar Collection Volume 6, a rye whiskey finished in peach brandy and toasted oak barrels, is a welcome success—especially following a recent Distillery Series bourbon that failed to impress.
Whiskey preferences are naturally subjective, and experimental releases can divide opinion. While some drinkers may have enjoyed Angel’s Envy’s previous bourbon finished in stout beer and amburana barrels, this latest expression makes a more convincing case for the distillery’s adventurous approach to cask finishing.
The new rye stands out for its balance of fruity sweetness and traditional spice, demonstrating that unusual barrel combinations can work exceptionally well when the whiskey itself provides the right foundation.
Inside Cellar Collection Volume 6
Master distiller Owen Martin selected rye whiskeys aged between eight and 11 years for the release. Some of the whiskey was finished for 15 to 23 months in peach brandy barrels, while another portion spent six to 12 months in toasted oak casks.
The resulting blend was bottled at 106.4 proof, or 53.2 percent alcohol by volume.
Volume 6 continues a series that has delivered several memorable experimental expressions. Previous highlights include Volume 5, a blend of rye whiskeys finished in Patrón tequila barrels, and Volume 3, which gave well-aged bourbon an additional maturation period in Madeira casks.
This latest edition, however, is particularly driven by its peach brandy finish.
Peach, spice and a lingering warmth
The peach brandy barrels take center stage, bringing a pronounced fruity sweetness to the whiskey. The choice of rye rather than bourbon is especially effective: rye’s natural spice provides a counterbalance to the fruit-forward character developed during secondary maturation.
The toasted oak component is less immediately noticeable, but it contributes to the overall finishing process and helps round out the blend.
On the palate, expect a combination of ripe peach, black pepper, vanilla milkshake, oak, dried apricot, cinnamon and nutmeg. The sweetness is expressive without becoming overwhelming, while the 106.4-proof strength delivers a lingering warmth on the finish.
The result is a flavorful, approachable yet substantial rye whiskey that manages to bring together fruit and spice without allowing either to dominate.
Is it worth the $200 price tag?
Angel’s Envy Cellar Collection Volume 6 carries a suggested price of $200. According to the review, bottles were also trading on the secondary market for close to that amount at the time of writing.
It is certainly an expensive release, but its distinctive finishing process and well-balanced flavor profile make it an appealing addition to the collection. For enthusiasts who appreciate experimental cask finishes, it is worth seeking out.
Not every limited-edition experiment from Angel’s Envy will be a success, but this release shows why distilleries should continue taking creative risks. When the ingredients and maturation choices come together this well, the results can be genuinely impressive.
Verdict: Angel’s Envy has delivered one of its more successful experimental releases with Cellar Collection Volume 6. The peach brandy finish gives the rye a distinctive fruity character, while its peppery spice and oak notes keep the sweetness in check. It is a confident, well-executed whiskey that deserves attention from serious rye enthusiasts.
