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As told in our Gentlement’s History of Whiskey, Maryland was once the center of Whiskey production and innovation in the United States of the late 18th and early 19th centuries. However, where the Bourbon variant survived and even gained popularity through the moonshiners who would also form the genesis of NASCAR, Maryland and Pennsylvania Rye Whiskey was not as fortunate with the Rye variant entirely nearly going extinct multiple times. However, in both states, a Renaissance has come as the original corn strings and mash recipes are rediscovered or reverse-engineered. and an incredible example of that rebirth is Sagamore Spirit, culminating in their Maryland-style Tequila finished Rye.
About Sagamore Spirit, according to the distillery’s site,
“Our spirit flows from a spring house, built in 1909, at Maryland’s Sagamore Farm – naturally filtered spring water, fed from a limestone aquifer. The same water that fuels our champion thoroughbreds also cuts the rich spice of our rye, creating a spirit as revolutionary as America’s risk-takers and history-makers. Our story is one of passion, of old meeting new, and crafting a timeless American whiskey.”
“Sagamore Spirit Rye Whiskey is a blend of two straight rye mash bills, aged 4 to 6 years in high-char American oak barrels. The first is a high-rye, which adds notes of cinnamon and clove, and the second, a low-rye, contributes notes of caramel, honey, and citrus peel. The final spirit is proofed with limestone-filtered water from our spring house built in 1909 and represents our team’s thoughtful approach to crafting a classic Maryland-style rye whiskey.”
The Potentially Dangerous Touch of Tequila
Sagamore, explaining their Tequila finished Maryland rye, wrote, “We finished our straight rye whiskey in Extra Añejo Tequila barrels. The result is remarkably unique tequila finished whiskey with notes of agave and vanilla on the nose and honey, peppercorn and orange citrus to taste. Pairing tequila and whiskey is always a risky move, but this was a risk worth the reward.”
Now regarding the concept of a Tequila finished rye, the Maryland distillery described using former Extra Añejo tequila barrels as “a risky move” this no doubt owning to the somewhat unpredictable interaction between the bold flavor profile of the 3-year-aged Extra Añejo Tequila barrels with the more delicate, sweeter notes of Maryland style whiskey. With that combination, it could be very easy to find yourself tasting a dram that more resembles a whiskey-finished Tequila than the other way around.
According to Sagamore, the tasting notes are “Rich agave and sweet notes of honey paired with bitter orange, dried fig with floral notes. Spicy peppercorn creates a lasting finish.” However, Courtney Kristjana of TheWhiskeyWash had a far different take, finding unexpected notes of vanilla she writes,
“First off, the tongue is greeted with orange segment and cinnamon. The whiskey is sweet with honey and Mexican vanilla. The Extra Añejo tequila leaves an imprint on the rye. It is strange to describe the palate of a whiskey as refreshing, however, there are no other words to describe the brightness of the citrus. The finish is hot from the ABV, yet it is also peppery from black peppercorn. Overall, it does not drink like 98 proof.”
Christopher Null from drinkhacker, threw us for a loop though when he mentions, “Creamy, almost buttery at times” with “lemon, white pepper, and maraska cherry on the back end.” The Sagamore’s Tequila finished Rye is a mysterious brew to be certain, a perfect to sink your teeth into in the fall with its spicy notes to warm hearts and spirits as the days shorten and the nights become chill.
