Media & Events

By in Media & Events Comments Off on Fresh: Ideas and Ingredients Behind the Bar in 2017

Fresh: Ideas and Ingredients Behind the Bar in 2017

Celebrate Spring with the VT Sour featuring Revolution Rye!

Our Burlington event, “Fresh,” went off spectacularly on Friday, April 21. Mad River Distillers Burlington, Barr Hill by Caledonia Spirits, and Alice & the Magician teamed up to showcase trends and new techniques in cocktails for 2017.

We asked some of our best friends, favorite bartenders, and all around spirit savvy folks for what they look forward to seeing more of in cocktail culture; what methods, techniques, flavors and tricks currently make Vermont bartenders tick?

Using the inspiration of these bars and bartenders we have created a unique series of craft cocktails to give you a look at what you can expect to see throughout 2017! Think NYC Fashion Week meets Cocktails. A demonstration of exciting new styles and drinks that VT bars are working with.

More recipes here:

By in Media & Events Comments Off on 2017 Press!

2017 Press!

4 Ways Rye Whiskey is Going Against the Grain
The rye whiskey renaissance has led to a new batch of American distillers breaking established rules and foraging ahead with forward-thinking spirits.
Wine Enthusiast 
Published on February 21, 2017


New England Distillers’ Mash Note to Bourbon 
Pioneers stake a claim to the Kentucky-born classic, but going against the grain has its challenges

BY TOM ACITELLI / PHOTOS MICHAEL PIAZZA, To Market Magazine, February 2017

“If you don’t want to taste the grain in the spirit you’re drinking, then drink vodka.” That is Brett Little, co-founder and distiller at Mad River Distillers in Warren, Vermont, a little outside of Burlington.


How Two Back Bay Entrepreneurs Founded a Thriving Distillery (& a Must-Sip Cocktail Recipe  
By Sara Cornell | March 2, 2017 | Food & Drink

Artisanal rum and whiskey whisked one Boston power couple away to…Vermont?

By in Media & Events Comments Off on Recent Press on Our Whiskeys!

Recent Press on Our Whiskeys!

4 ways Rye Whiskey is going against the grain.
The rye whiskey renaissance has led to a new batch of American distillers breaking established rules and foraging ahead with forward-thinking spirits.

Revolution Rye (Mad River Distillers, Warren, VT, $50). Three rye varietal grains, a portion of which is malted and roasted “chocolate” rye, create deep toffee and orange peel flavors.

Read the full article on Wine Enthusiast

By in Media & Events Comments Off on Mad River Distillers Releases Hopscotch Vermont Single Malt Whiskey

Mad River Distillers Releases Hopscotch Vermont Single Malt Whiskey

Warren, Vermont, November 7th, 2016–  Mad River Distillers of Warren is debuting its newest whiskey with the strictly limited edition release of Hopscotch, the first (legal) Vermont Single Malt Whiskey in, as far as we can tell, at least a hundred years.

The 2016 Mad River Distillers Hopscotch release, bottled at 92 proof (46% ABV), is the result of a collaboration with neighbor and award-winning brewer Sean Lawson of Lawson’s Finest Liquids.

Just 200 hand-numbered bottles have been produced for the Vermont market, along with a limited release to key craft spirits retailers in Massachusetts. Sales begin on Tuesday, November 15th.

“Hopscotch came about from our friendship with Sean and the idea that we had been interested in doing a Single Malt whiskey,” said Mad River Distillers Alex Hilton. “We worked on a mash bill collectively that we felt would be well suited for a Single Malt. We distilled it, he added some hops then we barreled it. And then we waited…”

Lawson completed a 100% barley beer wash as the base for the whiskey at his brewery, 10% of which was maple-smoked with wood sourced from the distillery’s Cold Springs Farm. Mad River then distilled the wash into whiskey in its Müller still. It filled new, charred American Oak barrels which aged in the company’s rickhouse.

Hopscotch was aged for over a year, and carefully tested for maturation along the way by Mad River Distillers Alex Hilton, John Egan and Brett Little. The result is a supple, flavorful whiskey that bridges the ground between the classic American whiskey style and the smoky tang of traditional Scottish Single Malts. The final stamp of approval came from Lawson himself.

“I think he was impressed,” Hilton commented. “I don’t think there were really any expectations, but when he tasted the finished whiskey, he gave us his ‘2000 percent’ approval!”

The company plans a release party at the Mad River Distillers Burlington tasting room on Tuesday, November 15th complete with food, beer from Lawson’s Finest and live music from members of The Grift.

About Mad River Distillers:

Mad River Distillers was founded in 2011 by John Egan, Brett Little and Maura Connolly with the intention of producing high-quality, handcrafted spirits using locally-sourced, non-GMO ingredients and Cold Springs Farm’s exceptionally pure natural spring water. The Warren, Vermont-based company, which is now distributed in New England, New York and California, currently produces four rums, three whiskeys including Hopscotch, and Malvados Apple Brandy, which was a 2015 Good Food Awards winner.


About Lawson’s Finest Liquids:

Lawson’s Finest is a small batch, artisanal microbrewery located in Warren, Vermont. The beer is custom crafted at a modest production facility tucked in the woods, on the east flank of Lincoln Mountain.

Sean Lawson has earned critical acclaim and an enthusiastic fan following in the world of craft brewing. He started Lawson’s Finest as a single-barrel nanobrewery, with his wife Karen in 2008 after 20 years of home brewing. His specialty maple beers & IPA’s have garnered awards at the World Beer Cup, Great American Beer Festival, and at two National IPA championships (2011 – Triple Play IPA and 2016- Super Session #2.)


By in Media & Events Comments Off on Hopscotch Release Nov. 15th!

Hopscotch Release Nov. 15th!

RSVP to Limited capacity!

hopscotch-release-posterIn Massachusetts, find Hopscotch at the following retailers:

Cambridge Spirits: 9 Broad Canal
City Liquors: Mass Ave
Hopsters Alley at the Boston Public Market
Giles Fine Wines: Winchester
Table and Vine: West Springfield
Cambridge Wine and Spirits: Fresh Pond
Pour Richards: Franklin, MA
Social Wines: South Boston

Rhode Island:
Bottles, Providence

By in Media & Events Comments Off on Release Date Announcement: PX Rum Finished in Pedro Ximenez Barrels

Release Date Announcement: PX Rum Finished in Pedro Ximenez Barrels


Our demerara-based rum takes on a new dimension. After careful aging in a mixture of toasted and charred barrels, the rum is finished in Pedro Ximenez sherry casks, imparting nutty and smoky aromas and flavors. Limited quantities of PX Rum are available at our Burlington, VT tasting room.

By in Media & Events Comments Off on PX Rum Release Party- You’re Invited!

PX Rum Release Party- You’re Invited!



PX Rum Release Party

Thursday, October 20th, 6-9 pm

Mad River Distillers Burlington  137 St. Paul St. Burlington, VT  05401  Tel: 802-489-5501

Limited entry, RSVP:

$20 tickets, includes PX Rum tasting, tapas and a cocktail. PX Rum available for sale. Get this limited edition while you can!


By in Cocktails, Malvados Comments Off on Mad Celebration

Mad Celebration

  • 1 sugar cube
  • 2 dashes Angostura Bitters
  • 1 oz. Malvados
  • Chilled Sparkling Wine

Put the bitters on the sugar cube and place in the bottom of a champagne glass. Add Malvados and top the glass with sparkling wine.

By in Cocktails, Malvados Comments Off on Malvados Old Fashioned

Malvados Old Fashioned

  • 1 tsp. maple syrup
  • 2 dashes angostura bitters
  • 2 oz. Malvados

Stir maple syrup, bitters and Malvados over ice.  Strain into a rocks glass over ice. Garnish with apple or an orange swath.

By in Cocktails, Malvados Comments Off on Jack Rose

Jack Rose

  • 2 oz MRD Malvados Apple Brandy
  • 1 oz Jack Rudy Craft Grenadine
  • .5 oz Lime Juice

Shake with ice and strain into a coupe glass.

By in Cocktails, First Run Rum Comments Off on Mad Pineapple

Mad Pineapple

  • 5 oz Mad River Rum
  • 2 Tsp. Roasted Pineapple Syrup
  • 2 dashes Angostura Bitters

Stir all ingredients with ice until just chilled then strain into a double rocks glass over a large cube of ice.

Roasted Pineapple Syrup:

Slice 1 Pineapple into 1” chunks. Spread on a baking pan and roast at 400 degrees for 30 minutes until deep yellow and brown spots are starting to appear. Transfer pineapple to a pot and add 2.5 cups of sugar and 1 cup of water. Bring to a boil, cover and simmer for 10 minutes. Strain syrup and keep refrigerated in an airtight container for up to 1 week.

By in Cocktails, First Run Rum Comments Off on Benton Park Swizzle

Benton Park Swizzle

  • 1.5 oz First Run Rum
  • .75 oz Simple Syrup
  • .75 oz Lime Juice
  • Fernet Branca

Put rum, simple syrup and lime in a shaker with 4 mint leaves and ice and shake hard. Strain into an ice filled glass and float .25 oz of Fernet Branca on top. Garnish with a mint leaf.

By in Cocktails, First Run Rum Comments Off on Tested Apple #2

Tested Apple #2

  • 2 oz First Run Rum
  • .5 oz Hennessey Cognac
  • .5 oz Lime Juice
  • 1 oz Vermont Apple Cider
  • Splash Laphroaig Scotch
  • Splash Simple Syrup

Shake over ice and strain into a rocks glass over cinnamon dusted ice cubes. Garnish with lemon zest and cinnamon stick.

Courtesy of Juniper, Burlington, VT

By in Bourbon, Cocktails Comments Off on Bourbon Street

Bourbon Street

  • 5 oz. Mad River Bourbon
  • .25 oz Strawberry Simple or 1 sliced strawberry muddled with simple syrup
  • .75 oz Lemon Juice
  • 2 dashes Angostura Bitters
  • Ginger Beer

Shake all ingredients and strain over ice into a rocks glass. Top with ginger beer and garnish with a sliced strawberry.

You must be 21 years old to visit Mad River Distillers.

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