Some time in the 1990s bottles of whiskey finished in flavoring casks first landed at our door. They were Bowmore Scotch whiskies, some aged in barrels that once held Oloroso sherry, others spent time in casks that held port or Bordeaux red wine. (Use our search engine to locate our reviews of Bowmore Darkest, Dawn, Dusk, and Voyage.)
Not long afterward, Jameson 1780 Irish whiskey arrived—it too had been Oloroso cask finished.
Bourbon-makers did not take up finishing until more recently. They were content to leave their whiskeys in charred barrels the full-time. Then distiller Lincoln Henderson decided to finish fine Bourbon in port casks—thus Angel’s Envy was born.