The whiskey-making process is represented in the building’s details as slatted sunshades and reclaimed wood recall the barrels where the whiskey is aged. Limestone, a local material which the water of Sagamore Farm runs on, is used throughout the project. The on-campus water tower holds spring water transported from the nearby farm. This mineral-rich water is used in the whiskey production, reinforcing the connection between locality, product, and built environment. 

Tasting rooms, retail, and dining support a multi-layered experience expected to bring 100,000 visitors a year. The interiors create a warm, inviting, and a cohesive sense of place. Within the processing building, visitors can browse a retail area, visit one of three tasting rooms, and interact with the story of Sagamore Farm and the modern-day bottling and labeling process. 

Visitors making an impromptu visit can enjoy lawn games at the waterfront park, while tourists with a new knowledge of the modern-day bottling and labeling process can join diners in the restaurant building. The waterfront location has reclaimed a brownfield and is at the forefront of revitalizing the entire area.