Sagamore SpiritFrom the Producer-
"Maryland farmers used rye as a cover crop in the early 1800’s. Its fibrous and sturdy root system helped maintain soil health and protected the land from erosion. Farmers soon realized it also made for a pretty great whiskey. After the spring harvest, rye grains were distilled into alcohol – a far more profitable – and delicious! – product than selling the grain solo. Soon, bold Rye Whiskey became synonymous with Maryland. At Sagamore Spirit, we take this grain seriously. Rye grains are delivered weekly, and reviewed meticulously by our distillers. Each batch is checked for consistency in smell, flavor, and feel before heading into one of our 90,000 pound grain silos. The other ingredients in our mash, corn and malted barley, are subject to no less stringent reviews. The exploding flavor of the rye grains made Maryland Rye Whiskey famous and we are committed to upholding that tradition."