Sagamore

• Date of tasting: 27/10/26
• Where: Hedonism Wines, London
• With: Rory, UK Brand Ambassador of Disaronno International, which owns Sagamore

Sagamore Whiskey Tasting Notes:

On this tasting, I tasted the following four core whiskeys of Sagamore.

Straight Rye

• 46.5% ABV, aged 4-6 years in American oak barrels
• Volatile, cereal nose; sweet peppery, grainy palate
• Ideal for making Manhattan, Old Fashion
• Retail Prices: £44.95(Royal Mile)/ £45(Whisky Me)

Double Oak

• 48.3% ABV, aged 4-5 years in high-charred new American oak barrels before going through further ageing in toasted wave barrels for larger surface contact with wood
• Rory’s favourite!
• Caramel, maple syrup, toasted marshmallow nose; vanilla, caramel palate
• Retail Prices: £54.95(Royal Mile)/ £65.99(Ministry of Drinks)

Cask Strength

• 61.5% ABV, aged 5-7 years in American oak barrels
• Nutty nose and palate, heat and spice from high alcohol content
• Pairs perfectly with 75%+ dark chocolate
• Retail Prices: £64.95(Master of Malt)/ £75(Hedonism)

High Rye Bourbon

• 43% ABV, aged 4 years in American oak barrels
• Candy, marzipan nose; dill, pickle palate with a floral, herbaceous finish; full-bodied
• Ideal alternative to Bulleit Bourbon (both higher in rye and lower in ABV)
• Retail Prices: £34.95(The Whisky Exchange)

(Prices are based on the UK market and are for reference only. They reflect the pricing on the retailer’s official website around the time of tasting.)

About Sagamore

• Founded in 2017 in Baltimore, Maryland
• Triple distilled and a blend between two mashes (high rye and low rye) across all their whiskeys
• Aiming to revive the status of Maryland’s classic rye whiskey lost to that of the Kentucky corn-based whiskey after World War I
• Pure spring water used for dilution (proofing)

Among all four whiskeys tasted, I enjoyed Straight Rye and High Rye Bourbon the most, for their cereal kick. The latter’s herbaceous finish was one thing to remember.

American Whiskey Fast Fact

Grains are first milled then mixed with hot water to be cooked. Cooking breaks down carbohydrates into fermented sugars. This cooked mix is known as “the mash”. Yeast converts the mash into alcohol, known as “the wash”. Wash then is distilled to separate alcohol, water and grain solids. Alcohol then goes through dilution, barrel ageing and further dilution before bottling.

There are four categories of American whiskeys:

• Bourbon: min. 51% corn
• Rye: min. 51% rye
• Wheat: min. 51% wheat
• American Single Malt: 100% malted barley