{"product_id":"sagamore-spirit-high-rye-bourbon-whiskey-6-year-reserve-series-750ml","title":"Sagamore Spirit High Rye Bourbon Whiskey 6 Year Reserve Series 750ml","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFor nearly a decade, Sagamore Spirit built its identity on a single, singular commitment: putting Maryland back on the map as America's premier rye whiskey state. Maryland once held a third of the country's rye whiskey supply in 1939, before the state's entire distillery infrastructure was converted to ethanol production for the Second World War effort and never fully recovered. Kevin Plank — the founder of Under Armour, who established Sagamore Spirit in 2013 on a five-acre waterfront plot on Baltimore's peninsula — has been working to reverse that decline ever since, reviving the old Maryland rye tradition with a sourcing-to-distilling evolution that now produces 100% Maryland-made grain-to-glass whiskey from non-GMO grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSo when Sagamore Spirit released a bourbon — with minimal fanfare, as a limited Reserve Series expression — it was genuinely surprising. Not because they couldn't make one, but because bourbon had never been their stated ambition. The High Rye Bourbon is the distillery's first ever, and it comes with an immediate and specifically Sagamore character baked into the mashbill: 25% rye, a proportion that puts this firmly in the high-rye bourbon category and that carries the Maryland rye house's most characteristic and most specifically recognizable spice and herbal character directly into a bourbon framework.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBreaking Bourbon called it \"well-rounded and full of flavor\" for a 6-year-old, noting that opening with heavy brown sugar notes, dryer notes of cinnamon stick, charred oak, and yellow cake help balance out the sweetness — syrup and brown sugar boost the sweetness in the palate, while black peppercorn and rye spice remind you of the quarter rye grain found in the bourbon's mashbill — ending on classic dry notes along with a dash of vanilla, the bourbon never comes across as too dry, instead providing a nice balance to the finish. Drinkhacker's Drew Beard found top notes of candy apple and freshly grated nutmeg that give way to a piquant midpalate of fresh oak, lemon zest, and freshly grated cinnamon stick — the sharpness and heft of the alcohol pushed just to the limit before dialing back on the finish, eroding in a warming wave of black pepper, marmalade on rye toast, and cinnamon sugar. His conclusion: \"Sagamore has clearly figured out how to build an impressive and versatile rye whiskey, and if this inaugural effort is any indication, they have done the same with bourbon. Here's hoping this first effort is not their last.\" \u003cspan class=\"inline-flex\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe limestone spring water from Sagamore Farm — the same 250-acre horse farm that has anchored every Sagamore Spirit expression since the beginning — proofs the bourbon down to its final strength, adding a touch of Maryland terroir to what is otherwise a bourbon made with the skill of a distillery that has been perfecting whiskey for a decade. Maryland meets Kentucky. The first one they've ever made. Limited, and worth finding.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSagamore Spirit was founded in 2013 by Kevin Plank, executive chairman and founder of Under Armour, on the Baltimore Peninsula — a five-acre waterfront plot in the city of Baltimore, Maryland. The company's founding mission was explicit: to revive the lost tradition of Maryland rye whiskey, a style that had its roots in colonial America and that, before World War II, represented a full third of the American rye whiskey supply. The distillery opened physically in Baltimore in 2017 and has progressively shifted from sourced-and-blended whiskey to fully Maryland-distilled, grain-to-glass production, working with local farmers to grow and harvest grain — including 100% non-GMO corn from Sagamore Farm, the historic 250-acre horse farm located 22 miles outside of Baltimore, owned by Plank. In September 2023, Illva Saronno Holding S.p.A. — the Italian company known for Disaronno — purchased a majority stake in Sagamore Spirit.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe High Rye Bourbon represents the first bourbon whiskey in Sagamore Spirit's history — released as a limited expression under the Reserve Series line, available initially at the distillery and select Baltimore-area retailers. The mashbill is 60% corn, 25% rye, and 15% malted rye — a high-rye bourbon composition that deliberately bridges the distillery's Kentucky bourbon heritage nod and its Maryland rye tradition. Aged six years and bottled at cask strength — nearly 60% ABV — the bourbon is proofed with the same Sagamore Farm limestone spring water used across every expression in the Sagamore Spirit range. No added color.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBreaking Bourbon (extended review):\u003c\/strong\u003e\u003cbr\u003e\"Sagamore High Rye Bourbon will appeal to those who appreciate a sweet and spicy sip as it weaves this theme throughout from start to finish. Opening with heavy brown sugar notes, dryer notes of cinnamon stick, charred oak, and yellow cake help balance out the sweetness. Syrup and brown sugar boost the sweetness in the palate, while black peppercorn and rye spice remind you of the quarter rye grain found in the bourbon's mashbill. Ending on classic dry notes along with a dash of vanilla, the bourbon never comes across as too dry, instead providing a nice balance to the finish. Given that they're typically focused on rye whiskey, Sagamore Spirit came out swinging with their High Rye Bourbon Release. At just 6 years old, the whiskey is well-rounded and full of flavor. Its proof is never overwhelming, instead helping to pull out and enhance the flavors.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"inline-flex\" data-state=\"closed\"\u003e\u003ca href=\"https:\/\/www.breakingbourbon.com\/review\/sagamore-high-rye-bourbon\" class=\"group\/tag relative h-[18px] rounded-full inline-flex items-center overflow-hidden -translate-y-px cursor-pointer\" target=\"_blank\"\u003e\u003cspan class=\"relative transition-colors h-full max-w-[180px] overflow-hidden px-1.5 inline-flex items-center font-small rounded-full border-0.5 border-border-300 bg-bg-200 group-hover\/tag:bg-accent-900 group-hover\/tag:border-accent-100\/60\"\u003e\u003cspan class=\"text-nowrap text-text-300 break-all truncate font-normal group-hover\/tag:text-text-200\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cstrong\u003eDrinkhacker (Drew Beard):\u003c\/strong\u003e\u003cbr\u003e\"At nearly 60% alcohol, the palate is big and well-spiced but still approachable with top notes of candy apple and freshly grated nutmeg that give way to a piquant midpalate of fresh oak, lemon zest, and freshly grated cinnamon stick. The sharpness and heft of the alcohol are pushed just to the limit before dialing back on the finish, eroding in a warming wave of black pepper, marmalade on rye toast, and cinnamon sugar. Sagamore has clearly figured out how to build an impressive and versatile rye whiskey, and if this inaugural effort is any indication, they have done the same with bourbon. Here's hoping this first effort is not their last.\"\u003cspan class=\"inline-flex\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eHeavy brown sugar opens the nose with the most immediately welcoming and the most specifically sweet primary aromatic — the 60% corn's most directly bourbon-character contribution arriving first. Cinnamon stick follows, adding the most specifically rye-derived and the most characteristically Sagamore spice secondary note. Charred oak and yellow cake add warm, baked secondary depth. Candy apple and freshly grated nutmeg add bright, fresh aromatic lift. The overall impression is sweet and spiced in specific and genuinely pleasing balance from the first approach.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eBig and well-spiced at cask strength but approachable — the most consistently and most specifically confirmed palate quality across both critical reviews. Candy apple and nutmeg carry through from the nose with freshness and clarity. A piquant midpalate of fresh oak, lemon zest, and freshly grated cinnamon stick builds genuine complexity. Syrup and brown sugar boost the sweetness further through the mid-palate, while black peppercorn and rye spice — the 25% rye mashbill's most directly identifiable palate contribution — provide the most specifically Sagamore-Maryland structural counterpoint to the Kentucky bourbon sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eWarming wave of black pepper, marmalade on rye toast, and cinnamon sugar — the most specifically memorable and the most precisely Maryland-rye-tradition-referencing finishing character available. Classic dry notes and a dash of vanilla carry the close without tipping into overly dry territory. Well-balanced, long, and genuinely satisfying.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eKentucky-Style High Rye Bourbon Whiskey — Limited Reserve Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e~59% ABV \/ ~118 Proof (cask strength, exact proof batch-specific)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 Years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eMashbill\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e60% Corn · 25% Rye · 15% Malted Rye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eDistillery\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSagamore Spirit — Baltimore Peninsula, Maryland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFounded\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2013 by Kevin Plank (Under Armour founder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eMajority Owner\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eIllva Saronno Holding S.p.A. (Disaronno) — since 2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSagamore Farm — 250 acres, 22 miles outside Baltimore\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSagamore Farm limestone spring water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eSeries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eReserve Series — Limited Release\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAvailability\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eDistillery and select Baltimore-area retailers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eHistoric Significance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eFirst-ever bourbon in Sagamore Spirit's history\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eMission Context\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMaryland once held 1\/3 of US rye whiskey supply (1939) — Sagamore reviving that tradition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eNo Added Color\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBaltimore's first bourbon — Maryland rye spice meets Kentucky bourbon sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBrown sugar, cinnamon stick, charred oak, yellow cake, candy apple, nutmeg, lemon zest, fresh oak, black pepper, rye spice, syrup, marmalade on rye toast, vanilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCocktail Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eNeat\u003c\/strong\u003e — the only appropriate introduction to a cask-strength first bourbon from a rye-focused distillery making its inaugural statement in the category.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHigh Rye Manhattan\u003c\/strong\u003e\u003cbr\u003e2 oz Sagamore High Rye Bourbon · 1 oz sweet vermouth · 2 dashes Angostura bitters · Luxardo cherry. The rye spice and brown sugar character makes this one of the most naturally Manhattan-compatible mashbills available.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHigh Rye Old Fashioned\u003c\/strong\u003e\u003cbr\u003e2 oz Sagamore High Rye Bourbon · 1 tsp Demerara syrup · 2 dashes Angostura bitters · expressed orange peel. The rye spice and black pepper carry through the Old Fashioned format with specifically Maryland-meets-Kentucky character.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":43907306815554,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Sagamore_Spirit_High_Rye_Bourbon_Whiskey_6_Year_Reserve_Series_750ml.jpg?v=1782949482","url":"https:\/\/www.blackwellswines.com\/products\/sagamore-spirit-high-rye-bourbon-whiskey-6-year-reserve-series-750ml","provider":"Blackwell's Wines \u0026 Spirits","version":"1.0","type":"link"}