While Kentucky may be synonymous with bourbon, Maryland holds a proud, though often overlooked, legacy as a cradle of rye whiskey. Before Prohibition, rye was America’s spirit of choice—and Maryland rye was among the most revered. But after Repeal, rye whiskey struggled to reclaim its former prominence, and in 1972, the last of Maryland’s post-Prohibition distilleries closed its doors, seemingly ending the chapter on a storied tradition.

That is, until 2015, when Fiore Distillery brought Maryland rye back from the brink. Two years earlier, in 2013, Sagamore Spirit was founded in Baltimore with a bold ambition: to revive Maryland rye whiskey in both spirit and practice. While awaiting the maturation of its own Maryland-distilled whiskey, Sagamore blended rye sourced from MGP in Lawrenceburg, Indiana—always with the long-term goal of honoring the legacy of true Maryland rye.

Historically, Maryland rye whiskey featured a mashbill comprising 65–75% rye grain, and early Maryland distillers often triple-distilled their spirits—a nod to the Irish Catholic heritage that shaped the region, particularly as Maryland welcomed Catholic immigrants in colonial times. Though many later moved away from the third distillation, Sagamore Spirit chose to embrace it as a tribute to tradition. Today, they triple-distill their whiskey using a towering 40-foot Vendome column still with doubler, reinforcing their commitment to purity and craftsmanship.

To capture the essence of historical Maryland rye, Sagamore blends two rye mashbills: one with 95% rye and 5% malted barley, and another with 51% rye, 45% corn, and 4% malted barley—both initially distilled at MGP, and now fully distilled in Maryland. Even the yeast has pedigree: Sagamore uses the historic V yeast strain, dating back to Seagram in the 1940s and still employed by MGP and Four Roses today, where it’s known internally at MGP as Strain 133. Fermentation runs 72 hours, and the distillate is pulled off the column still at 125 proof, climbing to 130 proof after the first doubler and 135 proof after the second doubler before entering barrels at 120 proof.

Sagamore sources most of its barrels from Independent Stave Company, but also collaborates with cooperages like West Virginia Great Barrel Company, Kelvin, and ZAK, utilizing both #3 and #4 char levels to shape its aging profiles.

Years of careful planning, patient aging, and historical homage have culminated in the 2025 release of Sagamore Spirit Cask Strength Rye—a true Maryland rye, fully distilled, aged, and bottled in-state. This year’s batch is a 23-barrel blend, bottled without chill filtration and with zero whiskey from Indiana—marking another moment for Maryland rye’s renaissance. When Drinkhacker last reviewed Sagamore’s Cask Strength in 2018, it was merely a Maryland-style rye. Now, it’s the real thing. How did it turn out? Let’s find out!

Sagamore Cask Strength Rye (2025) Review

Fresh off the boat from Baltimore’s Inner Harbor, an enticing bouquet rises to greet the senses—bright pickled ginger leading the charge, followed by savory nutmeg and a flicker of peppermint in the background. As the rye breathes, richer aromas take shape: deep molasses mingles with the scent of freshly pressed waffle cones from a nearby creamery. The nose is vibrant, layered, and highly engaging.

On the palate, a cool eucalyptus note makes a confident entrance, seamlessly joined by the dense, textured sweetness of dates. As the tasting journey unfolds, black pepper and a splash of crisp, dry ginger ale with restrained sweetness add complexity and lift. The mouthfeel is weighty and viscous, giving the flavors a long runway to express themselves.

Toward the close, candied orange peel steps in with a citrus pop, quickly accented by mellow cinnamon and familiar nutmeg. Just as the experience seems to fade, that invigorating eucalyptus makes a memorable return.

Sagamore Spirit earned its name with whiskey distilled in Indiana, but its transition to Maryland-made rye is nothing short of seamless. The 2025 Cask Strength Rye, clocking in at 123 proof with a minimum of seven years in the barrel, is a bold, confident expression that speaks to Baltimore’s evolving flavor legacy. While the city is rightly celebrated for Old Bay-dusted crab, iconic crab cakes, and Orange Crush cocktails, this homegrown rye has secured its place among the city’s most compelling culinary offerings.

123 proof.

A / $70 [BUY IT NOW FROM FROOTBAT]

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