Local ingredients are shaping the character of Vermont spirits in all sorts of ways. Whey, maple sap, or hard cider provide the starting point for fermentation. Honey can be added in the final stages of distilling. Honey or maple might be used at the end of the process to create a sweet liqueur. Soon local juniper berries will infuse gin, and local rye will go into the mash for whiskey. It’s all part of a Vermont spirits industry that is having a big influence, despite still being a very small part of statewide liquor sales.