
Crafting Sagamore Spirit Cask Strength Rye Whiskey
There’s nothing cookie-cutter about Sagamore Spirit Cask Strength Rye Whiskey. Every drop begins with non-GMO Maryland grain—high-rye for spice, low-rye for sweetness—triple-distilled and aged a full seven summers in Baltimore’s humid peninsula. That coastal mugginess pushes alcohol deep into the staves, coaxing out dark chocolate richness and elevating the proof to a formidable 123 (61.5 % ABV). After maturity, Sagamore’s blenders reunite the two mash bills in small batches, honoring Maryland’s pre-Prohibition legacy while delivering a modern edge. The result is a 100 % locally made rye that rolls out nationwide this May at $69.99, complete with a grain-to-glass provenance verified by the University of Maryland’s agricultural extension and a network of partner farms.

Tasting Sagamore Spirit Cask Strength Rye Whiskey
Pour a dram and the aromas of Sagamore Spirit Cask Strength Rye Whiskey leap from the glass: black cherry compote, shaved dark chocolate, and a crack of Tellicherry pepper. The first sip lands sweet—caramel ribbon and wildflower honey—before rye spice ignites the mid-palate. A slow exhale reveals leathery tannins, echoing old library oak, while lingering heat spreads like a campfire ember.
Add a single cube and cocoa notes bloom; neat, you’ll appreciate the whiskey’s oily viscosity and parchment-dry finish. Pair it with a medium-bodied cigar or a slab of 70 % cacao to amplify the cherry-chocolate duet. For proof hounds, this batch of Sagamore Spirit Cask Strength Rye Whiskey is a benchmark: high octane yet astonishingly composed, proof that Maryland’s rye renaissance is no passing trend.
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