It’s no secret that Baltimore is to thank for many of the inventions that have influenced the modern world. Here, we round up four of the coolest creations that the city takes credit for—and some of the local businesses keeping the tradition alive today.

LINOTYPE

In 1884, German-born inventor and Baltimorean Ottmar Mergenthaler invented the linotype, a machine that quickly set complete lines of type and revolutionized printing forever. In the first decade of its use, American news- paper readership shot from 3.6 million to more than 33 million.

→ BRICKHOUSE BOOKS
Though we’re well past the days of the linotype, Maryland’s oldest continuously operating small press (since 1970) embraces modern technology to print batches of poetry, fiction, drama, and artistic nonfiction from a wide range of voices.

→ BLACK CLASSIC PRESS
In 1978, W. Paul Coates started a press company in his basement, and it remains as one of the oldest independently owned black publishers in the United States. The legacy printer publishes and reissues works from African-American thinkers such as Walter Mosley and W.E.B. Du Bois.

BIKES

Baltimore became the birthplace of the American bicycle in 1818, when a local piano maker named James Stewart created his own take on the European velocipede. Bicycles, which originally had pedals on the front wheel, have evolved from the velocipede to the high-wheel bikes of the 19th century to the modern version seen on city streets today.

→ BALTIMORE BICYCLE WORKS
This dedicated worker-owned bicycle shop in Station North offers attentive customer service, repairs, and a selection of reliable bikes and parts, hop- ing to bring the joy of biking back to its birthplace.

→ JOE’S BIKE SHOP
Joe Traill, owner of Joe’s Bike Shop, fell in love with bikes at a young age and worked as both a bike messenger and a repairman before becoming the owner of one of Baltimore’s favorite bike repair shops.

RYE WHISKEY

In the early 19th century, Baltimore earned national recognition for the inven- tion and distillation of this tasty liquor. The rye whiskey industry boomed until Prohibition brought production to a halt, but, luckily for local rye lovers, it has enjoyed a full-blown renaissance in the Old Line State thanks to area distilleries.

→ SAGAMORE SPIRIT
In 2017, Sagamore Spirit, co-founded by Under Armour mogul Kevin Plank, helped resurrect Maryland’s rye whiskey industry with its signature sipper proofed with limestone water from an area horse farm. The distillery’s headquarters in Port Covington hosts tours, workshops, and events dedicated to teaching visitors about the local history of the spirit as well as the practice of whiskey production.

→ BALTIMORE SPIRITS CO.
Housed in Medfield’s Union Collective and founded by three Baltimore natives in 2015, the Baltimore Spirits Company uses modern distillation techniques to create their own version of the old-world spirit. While the popular spot also distills liquors such as gin and brandy, the Epoch Rye has remained its calling card.

ICE CREAM FACTORY

In 1851, Baltimore milk dealer Jacob Fussell took over a dairy business that sold a frozen blend of milk, eggs, and sugar, and not long after, he opened the nation’s first ice cream factory. Fussell’s mass production of the sweet treat made making ice cream affordable and turned it into the phenomenon the world knows and loves.

→ THE CHARMERY
Since the Charmery opened its flagship store in Hampden in 2013, this beloved creamery has expanded to two addition- al locations and has its own factory in Union Collective. Known for out-of-the box flavors such as Old Bay Caramel and Cheese and Crackers, this fan-favorite brand is definitely keeping Baltimore’s ice cream legacy alive.

→ TAHARKA BROTHERS ICE CREAM

This socially conscious ice cream business uses its delicious flavors, now served out of Broadway Market, as well as tons of local restaurants and grocery stores, as a vehicle to bring people together to discuss social change in the city and beyond.

One aspect of President Donald Trump’s 2017 tax overhaul law was a provision designed to create “opportunity zones” in low-income areas around the country. By offering tax breaks to developers for investing in targeted, low-income areas—vetted by each state’s governor—the purpose was to spur economic and commercial activity and revitalization efforts in under-invested neighborhoods.

However, according to a just-released report from ProPublica, an independent, journalism nonprofit focused on government accountability, that new tax law will likely benefit Under Armour CEO Kevin Plank, Goldman Sachs, and other Port Covington investors with what could be millions in tax breaks for their ongoing South Baltimore project.

As the selection process for opportunity zone sites was underway, Gov. Larry Hogan’s deputy chief of staff, Sean Powell, noted in an email last year that Port Covington did not qualify for one of the potential 147 low-income tracts in Maryland. That was largely because of the higher household incomes in Federal Hill and Locust Point that are included in the census tract. ProPublica reports that Hogan, also a real estate developer, of course, nonetheless selected Port Covington after his aides met with Plank’s lobbyists.

“This is a classic example of a windfall benefit,” Robert Stoker, a George Washington University professor who has studied Baltimore’s economic development, told ProPublica reporters Jeff Ernsthausen and Justin Elliott. “A major investment was already planned and now is in a zone where they are going to qualify for all kinds of beneficial tax treatment.”

Port Covington, a former railroad terminal and brown field, is Plank’s ambitious effort to build an essentially new waterfront city within Baltimore’s city boundaries. The project is being overseen by Sagamore Development, a privately held company founded by Plank and real estate developer Marc Weller in 2013. Port Covington is already one of the largest development projects in the U.S.—as well as the recipient of $660 million in tax-incremental financing breaks from Baltimore City, and all told, another $1.3 billion in public infrastructure spending. The entire buildout is projected to cost $7.3 billion and take 25 years to finish.

“Port Covington being part of an Opportunity Zone will attract more investors, foster more economic growth in a neglected area of the City, and directly benefit all of the surrounding communities for decades to come,” Weller said in a statement to ProPublica.

“For parts of Port Covington and the six adjacent South Baltimore communities, the Opportunity Zone program provides an incredible opportunity to drive capital, bring outside investment and create jobs in areas that have been left behind for decades,” Weller added in a statement emailed to Baltimore magazine.

Geared toward attracting newer and younger people to Baltimore—the Sagamore Spirit distillery and Rye Street Tavern are already in place—the futuristic vision for Port Covington calls for mixed-use development that will feature high-rise offices, an upscale hotel, apartments for millennials, restaurants, walkable shopping, and Water Taxi travel.

As ProPublica reports, Port Covington is not in an impoverished census tract and nor is it a new investment. Also, according to its investigation, “the census tract only became eligible to be an opportunity zone thanks to a mapping error.”

City Councilman Ryan Dorsey decried the selection of Port Covington (over other areas in Baltimore) for additional tax breaks Wednesday on Twitter following ProPublica’s report, questioning Weller’s statement that Port Covington is a “neglected area” and Hogan’s statement that the project will go “a long way to providing benefits for the whole city.”

Baltimore fair housing lawyer Barbara Samuels asked via a tweet: “Is there a gov’t subsidy that this (misad)venture hasn’t vacuumed up?”

Pro or con, the full story on opportunity zone tax breaks and Port Covington is worth a read.

“The Port Covington tract is just 4 percent black,” the ProPublica pieces highlights in the piece. “For it to be included in the program, another community somewhere in Maryland had to be excluded. The ones that the city suggested that were excluded by the governor, for example, are 68 percent black and have a poverty rate three times higher than Port Covington’s.”

When news broke last Fall that 80-proof Pikesville Rye was being discontinued, lots of locals were dismayed. Events were even planned to mourn the loss. That’s because we in Baltimore are a loyal bunch and Pikesville, though no longer distilled in our state, has a deep local history dating back to the 1890s.

It’s also because rye is experiencing quite the comeback.

Our region was once synonymous with rye whiskey (what bourbon is to Kentucky) and, though rye production was hit hard by Prohibition, it’s back with a vengeance. Bar patrons are ordering old fashioneds with rye, local distilleries (and athletic apparel CEOs) are getting in on the game, and “Maryland-style rye” has been resurrected as a spirits category all its own.

“It’s gone crazy recently,” says Michael Leeds, owner of Barfly’s in Riverside, which has the city’s largest whiskey selection (with 98 bottles of rye alone). “It never used to be a big thing in cocktails, but now a lot of people are asking for rye specifically.”

Bar managers are also seeing a change in who is doing the drinking.

“The biggest thing I’ve noticed is that the younger kids are drinking it now,” Leeds says. “Manhattans and bourbons in general were something your dad drank.”

Similarly, Loch Bar, which currently has about 450 whiskies on hand, has seen a huge boom in requests for rye. The bar even has a Maryland Free State flight with four 1-ounce rye pours for $30.

“You get all these rich, oaky flavors of vanilla and it has more of a spicy bite to it than a bourbon,” says Eric Smith, managing partner at Atlas Restaurant Group and head of the beverage program at Loch Bar. “It’s a great way to change it up in the colder months.”

While weather is one factor, many agree, it’s the emphasis on local that has helped the trend take off.

“People are drawn to it because of its rich Maryland history,” Smith says. “Wars and Prohibition caused it to recede. But, just like our city continues to fight back, rye is doing the same thing.”

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Tasting Notes

Sagamore Spirit Rye American Whiskey
Sagamore Spirit, founded by Under Armour CEO Kevin Plank, is getting into the rye whiskey game, with its version
blending two mash bills—a high rye and a low rye. The result is a sweeter, smoother rye whiskey.

Lyon Distilling Free State Rye
This St. Michaels distillery might be better known for its rum production, but its rye whiskey is noteworthy. The 100-proof Maryland Free State Rye is aged in oak barrels for less than a year, resulting in a spicy flavor with hints of vanilla.

New Liberty Distilling Melvale Straight Rye
Inspired by the Melvale Distillery, which opened on Cold Spring Lane in the 1880s, Philadelphia-based New Liberty Distillery re-created the recipe. The 90-proof rye is sweet (honey, vanilla) and spicy (cinnamon, pepper).

One Eight Distilling Rock Creek Rye
Washington, D.C.-based One Eight Distilling just released the first grain-to-glass rye to be bottled in the District since Prohibition. Using local rye and corn and a copper pot still, the distillery’s 94-proof rye has a nutty finish and is ideal in cocktails.

COMING SOON

Plant Food + Wine and Double Zero Pizzeria: Best known for his seasonal vegan philosophy, Los Angeles-based celebrity chef Matthew Kenney is making his mark on Charm City by bringing two of his plant-based restaurants to the ground floor of the 414 Light Street building downtown. The first will be Plant Food + Wine, a sit-down spot featuring artful vegan dishes like aromatic squash with roasted fennel and kelp noodle cacio e pepe. Double Zero Pizza will neighbor the restaurant, serving up vegan pies topped with cashew mozzarella, eggplant bacon, and farro-fennel sausage. Both concepts, which will join Ramen Utsuke from the owner of Kippo Ramen in the building, will be designed by local firm SM+P Architects and are slated to open this summer.

Stephen Gorn, president and CEO of developer Questar Properties, says that the restaurants are meant to be on brand with what 414 Light Street offers its tenants. “The restaurant component really dovetails into the theme of our building,” Gorn told us last year. “We have a health and wellness program, and a quality concierge that will cater to the living experience of our residents. And food is a big part of that experience.” 414 Light St.

Motzi Bread: Be on the lookout for this upcoming bakery from Charles Village locals Maya Muñoz, a Baltimore City school teacher, and Russell Trimmer, a former Woodberry Kitchen baker and farmer at Next Step Produce in Charles County. The owners, who live above their street-level storefront on the corner of Guilford Avenue and East 28th Street, will focus on locally sourced loaves that use freshly milled flour and grains including corn and buckwheat from Migrash Farm in Randallstown. Although the shop isn’t expected to open until the fall, Motzi, which gets its name from the Hebrew blessing over bread, launched a weekly subscription service earlier this week. Featured loaves include a sprouted five-grain, focaccia topped with sunflower oil, and a caraway beer bread made with suds from neighboring brewery Peabody Heights. 2801 Guilford Ave.

Baltimore Seafood: Crab purists might have a tough time grasping this new concept that is on its way to Canton. Taking inspiration from The Shaking Crab, an East Coast chain with locations spanning from Boston to Brooklyn, the restaurant serves crab and other crustaceans in a plastic bag that diners shake up with signature spices and sauces. (Think crawfish with cajun seasonings and mussels with sweet chili miso.) Set to open in the former La Tolteca space on Boston Street this May, the spot will offer a wide range of oceanic offerings, as well as seafood-boil sides like steamed corn and red potatoes. 2324 Boston St.

OPEN

Pillion Tea: Local tea houses seem to be on the up and up. Emma’s Tea Spot opened to rave reviews in Hamilton last year, Twisted Teahouse is expected to debut in Hampden this spring, and now, Midtown-Belvedere locals have this new shop to turn to when they’re in need of a strong brew. Pillion Tea opened its doors earlier this month, offering local Wight Tea Co. varieties, craft sodas, and sweet pastries like cherry scones and lemon-strawberry pound cake. Spring specials include a vanilla-mint matcha latte, Ceylon black iced tea with lemon, berry Sencha green tea lemonade, and a house chamomile-strawberry soda. 42 W. Biddle St. 443-759-5430

Green House Juice Cafe: Regulars were ecstatic when this Charles Village staple, formerly Grind House Juice Bar, reopened earlier this week. The fuel-up fixture closed for “rejuvenations” in December, but is now back up and running with an updated name and new partner Flourish Baltimore—a holistic lifestyle brand that features organic herbal teas, essential oils, soy candles, and other wares that are handmade by Maryland merchants. Swing by to check out the updated digs, while also grabbing a few self-care products, a blended smoothie, or vegan snacks like the fan-favorite goddess kale salad. 2433 St. Paul St. 410-366-2441

NEWS

The Elephant: The past week has been an emotional rollercoaster for fans of this storied spot in Mt. Vernon. After announcing that they were forced to close the restaurant due to ongoing financial struggles, the owners recently decided that they will be able to open on Thursdays, Fridays, and Saturdays throughout the entire month of April. Not ready to give up hope, the team has also launched a GoFundMe campaign to save the building—a posh, 19th-century mansion complete with Tiffany stained glass, intricate teak woodwork, dangling Waterford crystal, and golden chandeliers. “Today, The Elephant is in jeopardy of closing,” reads a post to the fundraising page. “And the historic architectural elements may soon be ripped out and sold piece-by-piece due to a hostile takeover by one of our initial investors.” In only one day, the page raised $4,500 of its $600,000 goal. 924 N. Charles St.

James Beard Finalists Announced: Earlier this week, the James Beard Foundation narrowed down its list of semifinalists to determine which national names would be honored as nominees at the esteemed awards gala in Chicago on May 6. For the eighth time, chef Cindy Wolf of Charleston in Harbor East has been named a finalist in the Best Chef Mid-Atlantic category. Although the bar team from Clavel in Remington was named a semifinalist for Outstanding Bar Program this year, they unfortunately didn’t make the cut for the final round. After 12 nominations total (eight being finalists nods), chef Wolf has yet to bring home the medal. As always, we’re crossing our fingers that this is her year.

“I am so honored, happy, and excited to be nominated again,” Wolf said in a statement. “There is so much inspiration in this world of ours. I just want to keep absorbing it, to keep learning and moving forward. But in the end, the best food is made with love and care.”

Sagamore Whiskey Wins Best Rye: Speaking of national acclaim, Sagamore Spirit’s Port Finish whiskey recently won the Double Gold medal and the distinction of Best Rye Whiskey at the prestigious San Francisco World Spirits Competition. The award is a huge win for the local distilling community, especially after Sagamore’s Cask Strength Rye won a Double Gold in 2017 and Baltimore Spirits Company’s Epoch Rye took home the prize last year. All of the acclaim goes to show that Baltimore is officially back on the map as a whiskey-distilling powerhouse.

EPICUREAN EVENTS

3/29: Anatomy of a Chicken Box Part Two
Two years ago, crowds formed lines around the block for part one of this epic mashup between Ekiben and Blacksauce Kitchen at the old Union Craft Brewing space. Now, in celebration of Ekiben’s third birthday, the crews are teaming up to do it all over again. For part two, everything is expected to be bigger and better. Head to Union’s massive Medfield digs to enjoy live music, cold beers, and, of course, a next-level menu from Ekiben and Blacksauce. Although details are typically under wraps until the day of, it’s safe to say that the drool-worthy dishes will pay homage to the iconic Baltimore chicken box. 1700 W. 41st St. 4-10 p.m.

3/29-30: Beer, Bourbon & Barbecue Festival
For the 13th year, this all-out smoke show is returning to the Maryland State Fairgrounds with—you guessed it—more than 60 beers, 40 bourbons, and lots of fingerlickin’ fare. While strolling around the festival, keep your eyes peeled for local brands including Monument City Brewing, Raven Beer, Sagamore Spirit, HarborQue, and Char’d Barbecue. Throughout the weekend, there will also be special events such as bourbon bingo, distilling seminars, and a jam-packed live music lineup. 2200 York Rd. $40-125

Like many Marylanders, Brian Treacy sat devastated as he watched news footage of flood waters rushing down Main Street in Ellicott City on Sunday, May 27. The town’s second catastrophic flood in two years had wiped out businesses, overturned vehicles, and taken the life of Sgt. Eddison Hermond, a heroic National Guardsmen who was attempting to rescue a resident when he got caught in the torrent.

“My heart just went out to them,” says Treacy, president of the Sagamore Spirit distillery in Port Covington. “Less than 18 months after the first flood, these folks were going through this again. I immediately sent off an email to my team saying, ‘I don’t know what it is, but we need to do something.’ By the time I came in on Monday, people were standing there at the door ready to talk about what we could do to help.”

At the time, Sagamore’s limited-release Cognac Finish—a rye whiskey five years in the making—was just about ready to go to market. But instead of shipping the bottles through distributors and retailers, the company decided to sell them directly from the distillery and donate 100 percent of the proceeds to flood relief efforts led by the Ellicott City Partnership (ECP).

“It was a challenging decision for us in some ways because we wanted to get it as far out into the market as possible,” Treacy says. “But the way things are set up in the three-tier system, there would be one third or less of the money left by the time we went through that process. We wanted to make sure the Ellicott City community had every dollar.”

This Saturday from 11 a.m. to 5 p.m., the Cognac Finish will be on full display at a special iteration of Sagamore’s ongoing Whiskey on the Waterfront event. Aside from featuring the usual live music by local bands and eats from neighboring Rye Street Tavern, this weekend’s outdoor fête will focus on selling all 1,000 bottles of Cognac Finish.

Priced at $70 per bottle, the limited-release rye is 105-proof—featuring notes of spice, honey, almond, and vanilla from its time spent finishing in French cognac barrels.

“We proofed it pretty high, so it’s nice and strong just like the Ellicott City community,” Treacy says. “We thought it would be a great dedication to them. They’re extremely resilient, and they’re worthy of one of our best whiskies yet.”

More than 30 Ellicott City shops and restaurants have reopened since the flash flood, and officials are anticipating that traffic on Main Street could resume as early as this weekend. But there are still many residents and business owners who will benefit greatly from Sagamore’s direct donation.

“As sad as a devastating flood is, I’m uplifted each day by the generosity of people all over who want to help,” says Heather Gaetano, ECP board member and promotions committee chair. “When we’re having our rougher moments, it really helps to know that we’re still supported and people still believe in our town.”

In the spirit of community, Sagamore invited Ellicott City executives to the distillery campus earlier this month to participate in the bottling of the Cognac Finish. Gaetano—along with Howard County Executive Allan Kittleman, County Council representative Jon Weinstein, and other officials—were involved in every step of the process, and even got to initial some of the labels.

“Many of our hours are usually spent agonizing over individual stories and difficulties,” Gaetano says. “So this was a really positive way to be together and feel supported. It’s nice to see that people don’t want to let go of the magic that is Old Ellicott City.”

Treacy, who describes the bottling event as a “career highlight,” is looking forward to expanding that experience to the community this weekend. Though organizers are hoping to sell out at Saturday’s event, any leftover bottles will be available for purchase at the EC Marketplace on Saturday, July 28—which will be followed by the 2018 ECStrong 5K around the neighborhood.

“It doesn’t end once these bottles sell,” Treacy says. “Ellicott City knows they have a big lift in front of them, and they do it with a smile and they don’t complain. It’s our job to keep checking in to see what we can do.”

The ingredients used to make Maryland-style rye whiskey are simple and loose: spicy rye, sweet corn, and a hint of one of two other grains. Maryland farmers and distillers have been using variations of this recipe since the 1890s, but now, as the Old Line State’s signature spirit experiences a local and national comeback, women have become the not-so-secret ingredient to its success.

In fact, women are some of the most direct producers of whiskey in the state at places like Sagamore Spirit, Lyon Distilling, and Louthan Distilling. And there’s even a Baltimore chapter of Women Who Whiskey (WWW), an organization that unites like-minded women for events that feature educational presentations on whiskey and the distilling process, and, of course, tastings.

“We have found that women who drink whiskey tend to be super confident and proud of what they do, they’re excited to encourage other women, and they’re proud to be a part of groups that have other strong women in it,” says Rachel Fontana, brand director of Sagamore Spirit and co-founder of the Baltimore chapter of WWW. “That is what we wanted to tap into—these women who are excited and proud of the things they’re building and ready to celebrate that.”

The WWW events also help to break the misconception that there’s a “wrong” way to drink whiskey. By sampling everything from Japanese whisky to whiskey-infused chocolates, attendees can try local spirit variations and leave fear of embarrassment behind. For Maryland, in particular, rye whiskey has played a significant role in the state’s industry.

“When you visit these distilleries and learn about the history of rye whiskey in Maryland, you learn that it’s so much more than a shot,” Fontana says. “People find a new excitement and understanding of what they’re drinking because they know the amount of hard work that went into it.”

Nikki Davidson, who writes the Cocktail Crafty blog, says she’s seen more Baltimore women take an interest in whiskey and other craft spirits since starting her website in 2014. Instead of getting stares or comments when she orders a whiskey neat, she gets approached by women looking for suggestions on how to “get into” whiskey.

“I often hear ‘I want to order that but I want to sound like I know what I’m talking about,’” says Davidson. “All it takes is the right bartender to show them the way, and I think more bartenders are moving away from the stereotype that women only drink vodka.”

A big part of changing those perceptions is the fact that the president of the Maryland Distillers Guild is a woman, Jaime Windon of Lyon Distilling in St. Michaels.

“There’s never been a better time to have a cocktail, and there’s probably never been a better time to be a woman,” she says. “The results are proof that we’re working just as hard as we always have, but we’re finally getting a little bit of credit for it.”

Windon, who has been the president of the guild since its inaugural year, says that while she shares other members’ motivation to promote and educate others about Maryland’s growing spirit industry, she also wants to be a visible resource and leader for other women in the distilling community.

“During the first year that [Lyon Distilling] was open, I can’t tell you how many times I answered the door to the question, ‘Are you the wife of the owner?’” says Windon. “I want to help others; I don’t want anyone else to go through that.”

As a woman in the traditionally male-dominated spirits industry, Windon says she quickly realized people were going to assume that she wasn’t in charge or knowledgeable about distilling. She threw herself into the business, learning about its local history and every step of the multi-year process, and she continues to lead as an advocate for local spirits.

She says that having women involved in everything from bartending to manning the still has helped drive whiskey’s recent renaissance. In the 1990s, 15 percent of whiskey drinkers were female. By 2014, women represented 37 percent of whiskey swillers.

“I think the key is to provide value. That value is gained through education and women want to learn,” says Davidson. “Teach the process and the spirit’s history. Once they learn more about what they’re tasting, they’re more apt to appreciate it and try more.”

This month, WWW will kick off its spring events on March 22 with the Booze and Blooms event at Old Line Spirits. Thanks to Everyday Rosé Events, guests will create take-home floral arrangements while sipping on craft rum and whiskey cocktails from one of Baltimore’s favorite distilleries. The club plans to host monthly events throughout the summer and collaborate with women-owned businesses (look out for an event with Glarus Chocolatier later this year) to continue the mantra of empowering women in the business community.

“Women supporting women is always a good thing,” says Fontana. “I think that we’re not always raised to support, sometimes we’re raised to judge, and the more we can do to support our peers the better.”

With more women involved in Maryland’s burgeoning whiskey scene, the novelty of being a female whiskey drinker is starting to wear off. A new wave of collaboration and support among female bartenders, distillers, and business owners, combined with whiskey’s continued popularity, lets women enjoy the sips of their labor.

“I’m excited for the day that being a female in a male-dominated industry isn’t a ‘thing,’” says Windon. “I look forward to a time when it’s not a novelty that I’m the leader of an industry and I’m a woman.”

Four years ago, Maryland native Brian Treacy, who was living in Arizona at the time, got a call from an unknown 410 number and correctly predicted who it might be. On the other end was longtime friend, and Under Armour CEO, Kevin Plank.

“Kevin talks fast when he’s excited,” Treacy said today. “He talked about this vision for restoring rye whiskey in Maryland and opening a distillery in Baltimore City. For two sentences, he sold it pretty well.”

Soon after, Treacy was on a plane to Baltimore and plans were underway for the Sagamore Spirit distillery, which up until now has been housed in the City Garage incubator space. But with a ribbon cutting today, the distillery opened the doors of its permanent location, along the waterfront in Port Covington. The distillery opens to the public Friday, April 21, from 10 a.m.-6 p.m.

“Today we celebrate the finished product,” Treacy said this morning at the ribbon-cutting, sharing a state with Sagamore Spirit co-founder Bill McDermond, Lieutenant Governor Boyd Rutherford, Congressman Dutch Ruppersberger, and Mayor Catherine Pugh. “The purpose of this distillery is to create a reason for people to come visit Baltimore, educate guests about rye whiskey production, and be a place for them to learn about our brand.”

Prior to the opening, Sagamore Spirit Rye was being distilled in Indiana, then shipped to Baltimore. Now all of the aging, production, bottling, tastings, and tours will take place inside 22,000-square-foot distillery building and the adjacent 27,000-square-foot processing building.

“This new space really allows us to own the authenticity from start to finish and scale up when the time is right,” said Treacy, joking that it will be another four years before the Maryland start-to-finish whiskey will be properly aged and ready to taste. “I’m excited for that day to come.”

For now, though, guests can tour the distillery that features the only 40-foot mirror-finished copper column still in the world, which maintains a constant state of distillation and was made in Louisville, Kentucky. 

The facility also features a 250-gallon copper pot still for experimental and seasonal releases, nine 6,500-gallon fermenting tanks, an 8,000-gallon beer wall, and a 6,000-gallon mash cooker. The other pièce de résistance is the 120-foot water tower, filled with spring-fed water from Sagamore Farm in Baltimore County.

A visitor’s center and merchandising area, as well as a few tasting rooms, make up the processing building. This weekend, guests can experience free tours of the two-story facility and taste three different expressions of Sagamore Rye. Starting on Monday, April 24, the experience will cost $15. 

“We really want to put Maryland back on the rye whiskey map,” Treacy said. “And we hope that projects like these will make Baltimore be viewed in a more positive light.”

“Sagamore’s spring water is iron free and fed from a limestone aquifer,” Treacy explained. “Limestone water is traditionally the best, and purest, way to make a rye whiskey.”

Once that process is complete, the whiskey is hand bottled and labeled and, recently, that has meant that family and neighbors of Sagamore staff have been coming in to help during the homestretch before bottles hit shelves on May 13.

As for the rye whiskey itself, it’s made up of two different mash bills (one with high rye and one with low), so the final product is a fine balance of spicy and sweet. The rye is a lot smoother than many small-batch whiskies on the market with dominant flavor notes of molasses and caramel. The spirit reminded us of a lower-proof Knob Creek rye, and would be ideal in an Old Fashioned or Manhattan cocktail.

“Expect our product to be in some of the best bars and restaurants around town,” Treacy said. “We’re aiming to end up in the places with craftier cocktail programs.”

Launch party plans are in the works and will be posted on Sagamore’s social media platforms once they’re firmed up. Not surprisingly, one place you’ll be guaranteed to find Sagamore rye? At the 141st Preakness Stakes on May 21.

“All of these ventures have one thing in common,” Treacy said of Plank Industries. “And that’s celebrating the unique heritage and history of Maryland.”