BARREL AGED SPIRITS COLLECTION

QUALITY CONTROL Sagamore has an exacting process to ensure the whiskey in every bottle is excellent in quality and flavor. We do this through multiple sample examinations and sensory checks throughout our grains journey to become a whiskey. The checklist below shows our commitment to quality to ensure our whiskey meets our standards of consistency and excellence.

_ Grain Receiving Moisture Check to determine that the grain has been stored correctly before delivery Visual inspection for foreign material or infestation Sensory sign off looking for overall quality and common faults

_Warehousing Full sensory panel run on each batch of whiskey turning 3 years old to determine product trajectory and overall quality Barrel by barrel sensory on small releases such as Bottled in Bond, Penny’s Proof, distillery exclusives, etc. _Processing Final barrel batch sensory sign off before dumping (8-10 different batches of whiskey in every 20 barrel batch of Sagamore Rye) Daily water quality checks Final proofed batch sensory sign off by 3 members of the sensory team _Packaging Sensory and Proof check on Bottling Tank before dropping the new batch down to Packaging Tote (sample kept for comparison) Sensory and Proof check once whiskey is in Packaging Tote for comparison to original sample Sensory and Proof checks each morning, and every time we drop whiskey into the Packaging Tote Whiskey is visually inspected at the corking station and batch labeling station

_ Milling Sieve analysis on crushed grain to ensure consistency

_Cooking

Backset quality check pH check and adjustment within the process sugar conversion check _ Fermentation Fermentation progress and health monitored at 8 hour intervals for • Remaining sugar • Alcohol • pH • Temperature _Distillation Manual proof, condenser, and system balance checks 15 to 20 times per batch Sensory of system- column still and two doublers, once per batch Post distillation sensory sign off by 2 to 3 members of the sensory team Additional pre-barreling sensory sign off by 2 -3 members of the barreling team Full sensory panel on distillate