Angel’s Envy to build $12m Bourbon distillery in Louisville

Louisville Distilling Company (LDC), producer of Angel’s Envy Bourbon and rye whiskey, has revealed plans to build a US$12 million distillery in the centre of Louisville, Kentucky.

The Angel’s Envy distillery in downtown Louisville will feature a multi-storey column still

The group has purchased the Vermont American Building and adjacent Baer Fabrics building in downtown Louisville and plans to convert the site into a distillery and brand experience centre for Angel’s Envy.

LDC received a “significant” investment in the new development from Louisville-based private equity firm Blue Equity LLC.

Wes Henderson, COO for Angel’s Share Brands, which currently sources its whiskey from another distillery, said: “We are constructing a fully functioning distillery, from milling of grains to blending and bottling on site. The Angel’s Envy distillery will be a must-see experience on the Urban Bourbon Trail.”

The distillery will feature a multi-storey column still, with the capability of producing over 30 barrels of liquid a day, as well as a bottling line. Angel’s Envy’s maturation however will be performed at a warehouse elsewhere in Louisville.

LDC expects the new 65,000sqft distillery, which is designed by Louisville-based architects Joseph & Joseph and will create 40 new jobs, to be fully operational by December 2014.

“This is an exciting addition to Kentucky’s vibrant bourbon industry,” said Gov. Steve Beshear. “As Bourbon continues to gain in popularity across the world, we will continue to work hard to foster new opportunities for jobs and investment. We take a lot of pride in this signature product, and the industry’s global success shows the type of dedication and craftsmanship that makes Kentucky stand out.”

Angel’s Envy is aged for at least four years in American oak casks before being finished in Port casks for three to six months, giving the whiskey a caramel and vanilla flavour with notes of caramelised fruit and chocolate. Angel’s Envy Rye is produced from a 95% rye mash that’s finished in Franco Caribbean rum casks for up to 18 months.