I am not a finished whiskey guy but Sagamore does it right. I can still taste the rye spice on the palate and through the nose but these guys use the double oak process to enhance the pour versus overpowering what you drink. That i can get behind. I get a coffee note off of this which is not a common note i pull from what i own, but again i am not a big finished whiskey enjoyer. I really appreciate what Sagamore is accomplishing here … very nice job and i wish all finished offerings were this good … enhancements on a bourbon or rye which you can still taste but that finished profile is not the dominant profile.