Walking through Sagamore Spirit’s 22,000-square-foot production building in Port Covington you are sure to catch a glimpse of the distilling process for the rye whiskey that has already become a mainstay on shelves at many Baltimore bars. But it will be white, and Sagamore Spirit President Brian Treacy said that is a question he and his staff get all the time as the whiskey doesn’t actually get its brown color, and a lot of its flavor, until it goes into the barrels to age for four years. It's…
from http://www.bizjournals.com/baltimore/news/2017/04/20/inside-sagamore-spirits-new-port-covington.html?ana=RSS%26s=article_search
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