Exploring the Spice of Whiskey: Maryland Rye Whiskey

Maryland rye whiskey carries a softer, sweeter swagger than its Pennsylvania cousin, yet its story is every bit as foundational to America’s early distilling heritage. In the 18th and 19th centuries, Maryland farmers found rye to be a hardy, reliable crop, but unlike the rugged Monongahela style to the north, Maryland distillers often blended their rye with a touch of corn or used a lighter mash bill. The result was a rye whiskey known for its approachable character—still spicy, but rounder, fruitier, and more honey‑edged. This gentler profile helped Maryland rye flourish, especially around Baltimore, where it became a regional favorite and a staple of pre‑Prohibition cocktail culture.

While Pennsylvania leaned heavily on heirloom varieties like Rosen rye, Maryland distillers often used a mix of local rye strains that thrived in the Chesapeake climate. These included common winter rye varieties that produced a softer spice profile, along with occasional use of heritage grains that added floral and grassy notes. The mash bills varied widely, but the hallmark of Maryland rye was balance --spice from the rye, sweetness from corn, and a smooth finish.

Geographically, Maryland’s distilling industry clustered around Baltimore and the surrounding counties. The city became a powerhouse of rye production in the late 19th century, home to well‑known names like Sherwood, Monticello, and Melvale. Distilleries also dotted the countryside in places such as Frederick, Carroll, and Washington counties, where farm distilling traditions ran deep. Baltimore’s port gave Maryland rye a commercial advantage, allowing it to travel easily along the East Coast and beyond. By the early 20th century, Maryland was producing millions of gallons of rye annually, rivaling Kentucky bourbon in popularity.

Prohibition, however, hit Maryland rye hard. Although the state was famously lax in enforcing the ban -- earning the nickname "the Free State" -- the industry never fully recovered afterward. Baltimore Pure Rye Distilling Company (BPR) was the first major post-Prohibition rye whiskey producer in Maryland. In 1938 the Dundalk based distillery released a four-year-old, straight rye whiskey under the direction of master distiller William E. Kricker.  The distillery changed ownership a few times with Seagram's closing the distillery doors in 1988. Maryland rye whiskey seemed destined for history books. 

But the 21st‑century whiskey renaissance sparked a revival with entrepreneurs on a mission to resurrect Maryland’s once‑legendary rye whiskey tradition. The Baltimore Spirits Company released its inaugural rye whiskey, Epoch Rye, in 2018 -- marking the first rye whiskey distilled in Baltimore in over 50 years. The distillery built its reputation on meticulous, grain‑forward spirits, and Epoch Rye became its flagship expression -- made from a mash bill that leans heavily into rye’s natural spice while incorporating malted barley to round out the texture and deepen the flavor. The whiskey spent two years aging in new charred American oak, resting through Baltimore’s humid summers and brisk winters, allowing the barrels to shape a profile that’s both bold and nuanced. Its release marked a symbolic return to Maryland’s historic role in American rye production, blending old‑world heritage with the craftsmanship of a modern, independent distillery.

Similarly, Sagamore Spirit Rye grew out of a desire to restore Maryland’s once‑dominant rye whiskey legacy. Founded on the banks of the Patapsco River, the distillery built its identity around a uniquely Maryland style—softer and more approachable than the bold, peppery ryes of other regions. Its core rye whiskey is crafted from a blend of two high‑rye mash bills distilled to emphasize spice, citrus, and herbal character, then proofed with limestone‑filtered spring water from Sagamore Farm. The whiskey matures in new charred American oak barrels, where years of aging in Maryland’s fluctuating climate deepen its caramel, baking‑spice, and toasted‑oak notes.  

McClintock Distilling Company is an award‑winning organic distillery based in Frederick, Maryland, and has built a reputation for reviving traditional Mid‑Atlantic spirits with a modern, sustainable approach. Their Bootjack Rye Whiskey reflects this mission beautifully. Crafted from certified organic heirloom grains and milled in‑house on a vintage stone burr mill, Bootjack Rye is designed as an homage to Maryland’s historic rye‑whiskey style. By using a mash bill rich in Abruzzi rye and aging the spirit in new oak barrels, McClintock aims to recreate the bold, spicy, grain‑forward character that once defined Maryland rye. Also check out their Etzler Straight Rye Whiskey which is a special release made with Danko Rye, Warthog Red Wheat, Yellow King Corn and was aged in New Cooperage White American Oak for five years. The ingredients were all sourced from Maryland farms such as Celadon Farms (Mt. Airy), Bought the Farm (Thurmont), and Wallin Organic Farm (Warwick). 

The resurgence of Maryland rye is more than a nostalgic nod—it’s a rediscovery of a regional style that nearly vanished. As modern distillers revive old recipes, experiment with grain varieties, and reconnect with the state’s distilling roots, Maryland rye is reclaiming its place in America’s whiskey landscape, proving that a spirit with a gentle touch can still leave a bold impression. It almost makes one Rye Curious. 

Otis Gibbs - Mount Renraw and Sagamore Spirit Rye Whiskey

I've been following folkster Otis Gibbs since hearing The Darker Side of Me - a song I was convinced was done by Johnny Cash. This year Gibbs released his seventh album, Mount Renraw, which includes similarly meaningful songs - simply performed but complex in thought. The mid section is the strength of this album starting with Sputnik Monroe - another Johnny Cash style ballad. This song tells the story of wrestler Roscoe Monroe Brumbaugh who single handily desegregated sporting events in Memphis. One night he refused to wrestle unless the black patrons could sit anywhere and not just in the balcony.  Empire Hole honors all working fathers  and contains the enshrining line:  "there's a graveyard my Daddy now calls home". The song also references how Gibss' native Indiana was the source for the limestone used to build the Empire State Building (Indiana limestone is the nation's stone as it was also used in building the Pentagon, Washington National Cathedral, Rockefeller Center, the Biltmore Estate, Metropolitan Museum of Art, and Ellis Island -- among many other notable structures). The album continues with Blues for Diablo and its haunting fiddle and 800 Miles with the soothing fiddle and simple guitar.


I paired Mount Renraw with the Maryland produced Sagamore Spirit Rye Whiskey ($40) - a working man's whiskey despite the fact that the distillery is owned by Maryland native and Under Armour CEO Kevin Plank. Eventually the rye will be sourced from Plank's Sagamore Farm in Glyndon, Maryland and distilled in Baltimore but for now they are bottling from the infamous MGP of Indiana located in Lawrenceburg, Indiana. The 4 year aged whiskey is a blend of "two rye recipes (one that is high rye-based and another that is low rye-based)" and is cut to 83 percent using Indiana limestone rich water. The nose is noticeably spicy and caramel which carries over into the middle mouth where it remains through the smooth finish.  A very nice pairing of music and rye whiskey.

Update: The post was revised to state that the Sagamore Spirit Rye Whiskey is aged 4 years instead of 2 years.

Cris Jacobs - Dust to Gold with Heavy Seas 21 Anniversary Ale

Many of you may be familiar with Chris Jacobs as the front-man for the jam band The Bridge. However, since that band went on hiatus five years ago, Jacobs has segued into a successful solo career as showcased by his latest release Dust to Gold. Although the album was released a few months ago, I revisited it while consuming the Heavy Seas Brewing 21 Anniversary Ale. This is a high octane (10.5% abv) Imperial Rye ESB which was aged 60 days in  used Sagamore Spirit Rye Whiskey barrels. The result is an incredibly smooth beer, malty but balanced and the heat dissipates with a slightly spicy finish.

Dust To Gold is also mellow and spicy containing a mixture of soul, gospel, and acoustic and electric blues punctuated with Jacob's "whiskey soaked vocals". I enjoyed all the tracks but pay special attention to Kind Women, Hallelujah Hustler, Cold Carolina, and Leaving Charm City. Cheers to Baltimore's string music and beer scene.