Maryland-style rye took centre stage at a recent tasting event for Sagamore Spirit in Glasgow.
Hosted by Cal McMillan, brand ambassador for Disaronno International UK, the event saw bartenders descend on Glasgow cocktail bar The Absent Ear to hear about the specialist spirit – which was launched in 2017 by Under Armour founder Kevin Plank and is now majority owned by Disaronno parent company Ilva Saronno Group.
Disaronno International UK, the company’s British arm, recently introduced the American spirit to the UK and has plans to grow the brand in the on-trade.
Describing Sagamore as ‘one of the most interesting brands we have in our portfolio’, Cal took the assembled bartenders through the history of the brand as well as leading a tasting of Sagamore’s Straight Rye, Double Oak and Cask Strength expressions.
While it’s a relative newcomer to the American whiskey sector, Sagamore has been designed to pay homage to the producers that came before – both in its production and its packaging.
All of the ingredients for the spirit – including rye, corn and barley – are grown locally in Maryland, with 100% of the corn used in the distillery’s mash bill coming from Sagamore’s own farm and the others produced by local farmers.
The recipe itself is actually a blend of two rye spirits produced at Sagamore – one containing a high rye content (95% rye to 5% malted barley) and the other a much lower rye content (52% rye, 43% corn and 5% malted barley). Both are triple distilled and then blended together to create the spirit’s signature flavour profile.
“Sagamore is a celebration of a style of whiskey that was made in Maryland in the 1700s,” explained Cal.
“The reason for this is that corn was grown in Maryland and it was the most northerly state that grew corn, so it meant that the ryes back then had a huge corn content, which adds a lot of sweetness to the spiciness of rye.”
“Sagamore is a celebration of a style of whiskey that was made in the 1700s.”
The bottle also pays homage to local history, with the year 1909 displayed prominently – the year Sagamore Farm’s springhouse was built (the springhouse now provides the water for the spirit) and the six-sided bottle itself a tribute to a long-gone Maryland distiller named Walters & Co.
As to the brand’s potential growth in the UK, Cal reckoned Sagamore could find favour with customers who “dare to push their traditional boundaries and enjoy the creative and daring expressions that make modern whiskies like Sagamore so interesting”.
Other Scottish trade events are likely to follow.
“We are currently exploring the idea of an exclusive menu pairing Sagamore Whiskey with culinary dishes as an accompaniment,” said Cal. “Showcasing the liquid in a restaurant setting should demonstrate the versatile way in which Sagamore’s delicious notes are unlocked when matched with particular flavour profiles.
“Branching out to a broad range of imbibers – including dedicated Scotch drinkers and connoisseurs – we hope to encourage the expansion and diversification of palates.
“It’s early days, but we’re excited about the concept and look forward to capturing the hearts and minds of consumers and trade who seek a whisky with an authentic American story.”
