This is a pint bottle, which cost me $30.99 at the Uptown location of Total Wine here in Albuquerque. There's no age statement, it's 112.2 proof, and it's dark copper in the glass. I found very limited information on the mash bill. Some sites said that it's a blend of two mash bills, one high rye and one low rye, while others said that it's a 95/5 mash bill. Since Sagamore Spirit began by using MGP juice, and now - or so I understand - is distilling its own whisky, it may be that both have been true at different times. But while I often find it frustrating that distilleries frequently don't let you know what's in their whisky (all other products have to list their ingredients), this is perhaps the most frustrated I've been. NOSE: I first got vanilla, then cinnamon, a mineral note that reminded me of the rough gravel that granite decays into, and honey. As I began sipping, a fresh mowed grass note appeared, with a hint of smoke, nearby rain, and summer leaves. MOUTHFEEL: Creamy. TASTE: Cinnamon, brown sugar, butter, red pepper, and black pepper. The pepper notes came in late, but were very emphatic. FINISH: The finish overall is long, and begins with cinnamon and brown sugar. These fade out, and a strong oak comes in, which is what lingers and lengthens the finish. SUMMARY: This is fine whisky. It's a little hot, but not too much, and the taste more than makes up for it. In some ways this drinks like a bourbon, but it has definite rye characteristics. I highly recommend this juice. RATING: In my eight level hick scale, which counts from the bottom, this receives a 6 rating, which is Fine. This is equivalent to 3.75 stars, 87.5/100, or 8.75/10.