Distiller Lincoln Henderson refers to Angel’s Envy as his masterwork, and critics have agreed (the bourbon notched a score of 98 from Wine Enthusiast). The spirit is made using Kentucky limestone water and Kentucky non-GMO corn, rye and barley, distilled through both a column and a pot still, which combines traditional techniques with the most modern tech.

The bourbon is then aged 5-6 years in white oak barrels that have been specially charred, and extra flavor is achieved with a second 3-6 month aging in port casks. This completely smooths any rough notes and makes for a strong but nuanced sip. Angel’s Envy is made in rounds of just 10 barrels (compared to many other distillers 100-barrel batches).

Luckily for Philadelphians, Cavanaugh’s Headhouse had its own special blend of the whiskey designed and developed, and you'll get your first chance to taste it on Wednesday, June 26. Chris Leskowicz of Angel’s Envy will host the event, starting at 7 PM with drinks and hors d’oeuvres in the Headhouse Square bar’s crazily-stocked whiskey room (if you haven’t yet laid eyes on it, this is a reason to go all on its own — see photo below).

After the initial bites and sips, guests will sit down for a main course and dessert, each paired with another Angel’s Envy cocktail. The best part about the event is that tickets are just $30 for all of the food and drink. Things will wrap up around 9 PM. To reserve your spot for this special dinner, call the restaurant at 215-928-9307 now.

Bottom photo: Cav's Headhouse whiskey room by Danya Henninger

Event Date: 06/26
Event Time: 7-9 PM
Location: Cavanaugh's Headhouse
Price: $30