BARREL AGED SPIRITS COLLECTION

Sagamore whiskey maturing at our iconic aging barn

MATURATION The journey continues as our distillate finds sanctuary within the sturdy embrace of Virgin American oak barrels, where time becomes its companion and patience its vir tue. To earn the coveted title of American Straight Rye Whiskey, our spirit must un dergo a minimum of two years’ maturation within these casks. At Sagamore Spirit we exceed this minimum by aging our whiskies for a minimum of four years in medium to heavily charred American Oak Barrels. Yet, time is not without its toll, as each pass ing year bestows upon us a bittersweet gift: the Angel’s Share. We lose on average 4% of the whiskey in our barrels each year (Scotch, for instance, loses between 1-2%) to this natural occurrence. This loss primarily happens in the summer when temperatures have been recorded as high as 120 degrees °F (48 degrees °C) at the top of our aging barns.

The difference in temperature from the top to the bottom is approximately 20 degrees °F (about 11 degrees °C). The Whiskey at the top of the aging barn will have significantly more barrel interaction than those at the bottom which is why we blend barrels from different floors for each small, 20-barrel batch of Sag amore Rye Whiskey. With this summer heat the whiskey will permeate deep in the oak and then in winter it will get squeezed back into the cask as the wood constricts when temperatures drop to freezing. In contrast Scotch will live in its casks at a very temper ate range of 32 degrees °F (0 degrees °C) to as high as 70 degrees °F (21 degrees °C). The terroir of the Maryland climate adds to our whiskeys unique taste, character, and style. As the whiskey matures, we draw samples from the barrels to ensure that each drop has been imbued with the essence of our vision, bearing the hallmark of Sagamore Rye Whis key’s distinctive taste profile.