WHISKEY NEEDS BARRELS.
BARRELS NEED TREES.
RAISE A GLASS, PLANT A TREE
The future of bourbon is up to all of us—and this month,
we’re doing our part to make that future a little more sustainable.
Here’s how you can toast the trees:
on social media with your
Angel’s Envy cocktail,
neat pour or bottle shot
Refer a friend to 500 main
(Existing members only)
take the Weekly quizzes
On 500 Main
Buy A Cocktail at
Use our GIPHY Stickers
on Social media
According to U.S. law, bourbon must be aged in new charred oak barrels—
specifically, White Oak barrels. Naturally, that makes us pretty big fans of the White Oak.
But we’re not the only ones. The tree produces acorns that are a significant food source for many different
animals, their bark provides a habitat for more than 500 species of moths and butterflies,
and their large size helps absorb significant amounts of carbon dioxide, making them a critical part of countless
ecosystems throughout the eastern United States. In other words: you just can’t have too many of them.
Want to learn more? Test your White Oak knowledge over on 500 Main.
Cocktail of the Month:
THE APPLE DOESn’t fall Far from the tree
2 oz Angel’s Envy Bourbon
Finished in Port Wine Barrels
1.5 oz Apple Syrup
.25 oz Lemon Juice
2 oz Chilled Brut Sparkling Wine
Combine all except sparkling wine and shake. Strain into coupe glass and top with chilled sparkling wine.
Homemade Apple Syrup
1 liter Good Quality Apple Cider
1/2 Star Anise Pod
1/4 c Lemon Juice
1 Cinnamon Stick
3/4 c White Sugar
Combine all except sugar, bring to a boil, then reduce to medium simmer. After an hour, remove anise & cinnamon, add sugar, and bring to a boil. Reduce heat to low simmer and cook for another hour. Syrup should coat the back of a spoon but be easy to pour.