Whiskey Wednesday - Sagamore Spirit Distillery

Canned Cocktail

Lemon Tea Fizz – Sagamore Spirit Rye Whiskey paired with Meyer lemon juice, green tea, and natural yuzu flavor. (8% ABV).

Honey Paloma – Sagamore Spirit Rye Whiskey paired with red grapefruit juice, lime juice, agave, and natural honey flavor. (9% ABV).

Pineapple Ryegarita – Sagamore Spirit Rye Whiskey paired with lime juice, pineapple juice, agave syrup, and natural chipotle flavor. (7% ABV).

Rye, 83 proof

Sagamore Spirit Rye Whiskey is a blend of two straight rye mash bills, aged 4 to 6 years in high-char American oak barrels. The first is a high-rye, which adds notes of cinnamon and clove, and the second, a low-rye, contributes notes of caramel, honey, and citrus peel. The final spirit is proofed with limestone-filtered water from our spring house built in 1909 and represents our team’s thoughtful approach to crafting a classic Maryland-style rye whiskey.

Cask Strength Rye Whiskey, 112.2 proof

Our Cask Strength Rye Whiskey is a blend of straight high-rye and low-rye mash bills aged 4 to 7 years. The 7-year-old contributes deeper chocolate, hazelnut, and molasses characteristics and the 4-year-old adds bright citrus notes and balanced spice. After our distillers select and blend these straight rye whiskies, they add just a touch of limestone-filtered water from our spring house built in 1909. Cask Strength is complex and perfectly layered, showcasing the transformational art of blending.

Bottled In Bond Straight Rye Whiskey, 100 proof

Sagamore Spirit Bottled in Bond 6-Year-Old straight rye whiskey marks our commitment to the highest levels of excellence and authenticity-furthering our mission to make Maryland distilled, aged, and bottled products. Enacted in 1897, the bottled in bond distinction is a marker of distilling quality and transparency. Distilled in Maryland, this 100-proof rye whiskey is a blend of two rye mash bills-a high rye and a low rye-showcasing flavors of rye spice from our grain, fruit and floral notes from our sour mash fermentation, and notes of toasty caramel from our barrel aging.The Bottled-in-Bond Act of 1897 established that spirits with this designation must be a product of one distillation season; at one distillery; aged in a federally bonded warehouse for at least four years; bottled at 100-proof; and produced in the United States.