During the production of SAGAMORE RYE WHISKEY DOUBLE OAK, our expert distillers carefully age the straight rye whiskey in high-char new American oak barrels for 4 to 5 years. Afterwards, the aged whiskey is transferred to toasted wave stave barrels for an additional 18 months. This unique process increases the surface area of the low-char, medium-plus-toast staves, resulting in delightful flavors of caramel, toffee, hazelnut, and toasted coconut. Our classic Maryland-style rye whiskey is elevated through this innovative aging technique, and then proofed with limestone-filtered water from our historic spring house, built in 1909 by our knowledgeable team.