By Richard Thomas
Rating: B
(Credit: Richard Thomas)
To start this essay, I want to make a point about nomenclature. The label on this Sagamore whiskey declares it as an “American Whiskey,” but even on their own website Sagamore labels it a rye whiskey. The labeling also indicates it is a blend of rye whiskeys, so that is why I have departed from what the label says in terms of the title. If Sagamore themselves aren’t going to call it an American Whiskey in their own material, and the contents are all-rye, then a rye whiskey it is.
The contents of the bottle for their double new oak are a blend of whiskeys coming from both Sagamore’s own production and from sourced MGP stocks. What came from where and the specifics of batching are not stated, but Sagamore is known to use a combination of the ubiquitous MGP 95% rye, 5% malted barley stock along with a Kentucky-style rye in blending their house style. Yet because Sagamore makes their own version of both styles of whiskey, the open question is how much of what comes from where. It’s entirely possible they are using both in-house and sourced for both the ultra-high rye and Kentucky ultra-low rye content or any other combination possible.
That rye is aged in the original new oak barrels for 4 to 5 years, then given another 18 months of finishing in a second round of new oak. The second round barrels are toasted “wave stave” barrels from Independent Stave Company, which have a wavy contour on the inside that increases surface area by 20%. That gives a total of 5 1/2 to 6 1/2 years, so if it had an age statement that would read “five years.” The batch is cut to 48.3% ABV for bottling.
The Whiskey
The pour had a deep red twist on amber, taking what is usually a copper coloring for rye whiskeys and telling you just how much contact with fresh oak that the liquid got.
The nose kicks up with caramel, graham cracker, dried cherries and cranberries and a strong current of dill. At its heart, the palate is like the jars of cinnamon toast powder I used to make as a kid: table sugar, cinnamon and nutmeg, tinged with notes of caramel and tannic oak. That last part is what rolls out into the finish, which has a brief sprint with spicy, tannic wood.
The Price
Expect to pay $65 a bottle for this item.
