Vermont Distillers

Vermont Distillers

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.

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A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


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