After aging the straight rye whiskey for 4 to 5 years in high-char new American oak barrels, Sagamore’s distillers transfer the aged whiskey into toasted wave stave barrels for an additional 18 months. The increased surface area of the low-char, medium-plus-toast staves imparts Double Oak’s delightful caramel, toffee, hazelnut, and toasted coconut. The classic Maryland-style rye whiskey is reimagined through this innovative aging process and then proofed with limestone-filtered water from a spring house built in 1909. The final spirit is a shining example of old meeting new.