BARREL AGED SPIRITS COLLECTION

Sagamore _80 BARREL-AGED SPIRITS COLLECTION

TRIPLE DISTILLATION The Distiller’s Beer is pumped from the beer well into the top of Penny (our column still) where it will pass through copper plates. Steam is simultaneously being fed into the bottom of the still and rises to the top. The steam interacts with the Distiller’s Beer and brings the liquid to a boil causing alcohol within the beer to vaporize and rise up the column while the excess grains and water to fall to the bottom. The excess grains and wa ter are called “Stillage” and are used as cattle feed at local farms. The vaporized alcohol flows into a condenser, which cools it back into a liquid state. The distillate then makes its way into the copper “doublers”. The dou

To the right is our column still, we affectionately call Penny. Above are the 2 Doublers that further refine the Sagamore distillate.

blers act as continuous pot stills, heating up the liquid and re-vaporizing the alcohol. The alcohol vapor is cooled by two addition al condensers to complete the three-stage distillation process. After undergoing Triple Distillation, our distillate is proofed down from 135 proof off the still to 120 proof and is ready to be filled into barrels. We triple distill our whiskey at Sagamore Distillery to honor the first colonists that used the 3 chambers still method of distillation. Triple Distillation also gives our whiskey a unique smoothness that makes Sagamore Rye a true Maryland Style Rye Whiskey.