After aging our high-rye and low-rye whiskeys for 4 to 5 years in high-char new American oak barrels, our distillers blend them and finish whiskey in toasted wave barrels for an additional 18 months. The increased surface ares of the low-char, medium-plus-toast staves import delightful caramel, toffee, hazelnut, and toasted coconut flavors to Sagamore Double Oak Rye. Our classic Maryland-style rye whiskey is reimagined through this innovative aging process and then proofed with limestone-filtered water from Sagamore Farm. The final spirit is a shining example of old meeting new.