Rye, Spirits, Whisk(e)y
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Fast horses and slow whiskey

It’s not common knowledge that rye whiskey production originated in Pennsylvania and Maryland, where it reached its zenith in the late 19th century. Historically, each state produced a different style: Pennsylvania rye was spicy and bold, while Maryland rye traditionally presented more well balanced flavors.

After Prohibition, rye whiskey almost disappeared altogether. The production of a few surviving brands moved to Kentucky, where an early 2000s revival largely favored the Pennsylvania style. But in 2013, trading on Maryland’s distinct rye pedigree, Sagamore Spirit launched a renaissance of its own.

The name Sagamore—and the brand’s three-diamond emblem—pay homage to Sagamore Farm, an active thoroughbred-racing and -training facility in northern Baltimore County once owned by the Vanderbilt family. The team uses spring-fed water from the farm’s Spring House to proof every bottle of Sagamore at their waterfront distillery in Baltimore’s Port Covington neighborhood.

Corn plays a supporting role to rye in the Maryland-style mash bill. According to company president Brian Treacy, Sagamore relies on two mash bills: One is “high rye,” while the other is “low rye,” a rye-dominant blend that includes corn. The whiskeys are aged separately, blended, and brought to proof with the aforementioned spring water.

Read the article here –

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