Here is yet another example of the many different experimental finishes that is occurring all over many different whiskey brands with Sagamore trying out a Manhattan style finished rye. I used to give a hard pass on anything that was finished outside of port, sherry or red wine, but there have been some really interesting ones lately that have impressed and piqued my interest in trying some different finished whiskeys. A huge thank you to @Scott_E and @PBMichiganWolverine for the samples provided to find out if this is a winner or something to throw in the failed experiment data pile. The nose starts with a mix of cinnamon apple and cherry pie filling along with fronds of dill, graham cracker crust then comes barrel spices of ginger, cloves, nutmeg and light oak with medium ethanol burn. The taste is a medium mouthfeel starting with those apple and cherry pie fillings then comes some orange peel followed by chewing on more dill fronds of along with nutmeg, cloves, sage, highly drying oaky spice and medium ethanol burn. The finish is medium length with fruit by the foot, dill, orange peel, sage, cinnamon apples, dry oaky spice and cloves. This was an interesting experiment that starts with a pleasant balance of sweet, herbaceous and barrel spices on the nose, but the taste quickly gravitates from sweet fruit pie filling towards chewing a mouth full of freshly picked dill, sage leaves and playground wood chips that continues through the finish and ruins the experience for me. This experiment didn’t work for me neat or even on ice, but I’m grateful for the chance to try it and will be interested in trying some of Sagamore’s other experiments.