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By in Media & Events Comments Off on Mad River Rye Finished in Silver Oak Cellars Cabernet Barrels.

Mad River Rye Finished in Silver Oak Cellars Cabernet Barrels.

The Mad River Valley Meets Napa Valley

In the almost-famous Mad River Valley, five villages and two ski areas abut rolling farmland along the flank of Vermont's Green Mountains. And since 2014, the Mad River Valley has become known for whiskey, among other grain-based libations.

Mad River Distillers ferments, distills and bottles a variety of whiskeys at their Warren, VT-based farm for distribution in New England, New York and California. One of the perennial best sellers is Revolution Rye, a whiskey distilled with roasted 'chocolate' rye from the Northeast, which adds a complex and aromatic cocoa/mocha note to the spicy nature of the organic rye grains.

A collaboration between the distillery and Caskforce

In 2018, Nick O’Connell approached Mad River Distillers with the idea for a unique collaborative whiskey, and the distillery jumped at the opportunity. O’Connell is the founder of Caskforce, a Boston-based retailer that curates cask- finished whiskey. He had his eye on some Silver Oak Cellars Cabernet Sauvignon barrels and thought a potential pairing between the wine barrels and Mad River Distillers Revolution Rye would work well together. Silver Oak ages their Cabernet in toasted American oak barrels, which both complements and contrasts the charred American oak in which the whiskey is matured.

O'Connell sourced the barrels and shipped them to Vermont, where Mad River Distillers filled the previous red wine-filled casks with aged Revolution Rye, a unique style whiskey with a rare 100 percent rye mashbill. With only five barrels aged in the Mad River Distillers rickhouse, the new limited release showcases the strengths of both the wine and the whiskey.


Mad River Distillers head distiller Alex Hilton agreed; ”The Silver Oak Cellars barrels heightened the roasted notes of the chocolate rye in our mashbill, while adding a lush velvet smoothness to the mouthfeel of the whiskey.”

The Mad River Rye Whiskey Finished in Silver Oak Barrels is priced at $54.99 per bottle and available beginning Friday, November 20 in Massachusetts and Vermont.

In MA:

November 20 - Dec 3 Exclusive at at Post Road Liquors in Wayland, Mass., and Upper Falls Beverage in Needham, Mass.

December 4th Onward Post Road Liquors, Wayland, Upper Falls Beverage, Needham, Julio's Liquors, Westborough. Check back for more retailers.

In VT: November 20 Onward

Mad River Taste Place, 89 Mad River Green, Waitsfield, VT 05673. Open Mon-Sat 10 am-6 pm

Mad River Distillers, 137 St. Paul St. Burlington, VT 05401. Open Wed-Sun 2-6 pm

Virtual Cocktail Class for a Cause with the Vermont Foodbank

Join our very own Taylor Sacco on Wednesday, April 28th from 7pm-8pm for an evening of cocktail making in support of the Vermont Foodbank! (The class will be conducted over zoom).
The Vermont Foodbank is the state’s largest hunger-relief organization, providing nutritious food through a network of more than 300 community partners – food shelves, meal sites, senior centers, after-school programs, schools and hospitals. The Vermont Foodbank, a member of Feeding America, provides about 12 million pounds of food annually to people throughout Vermont.
The class will take you through some cocktail making basics, as well as how to mix up a Maple & Brown Sugar Old Fashioned and a Maple Spritz.
Tickets are purchased on a donation basis and all proceeds will be donated directly to the foodbank.

Share the event with friends on Facebook here!

By in Cocktails, RUM 44 Comments Off on Burlington Swizzle

Burlington Swizzle

  • 1.5oz RUM 44
  • 0.75 oz Cinnamon Syrup
  • 0.5 oz Lime Juice
  • 1 oz Pineapple Juice
  • 2 Dashes Angostura Bitters
  • 4 Dashes Peychaud's Bitters
  • Pineapple Prawn

Add ingredients to a shaker without ice and dry shake for about 8-15 seconds. Pour over crushed ice in a Collins glass and swizzle. Top with Angostura Bitters, and Peychaud's Bitters. Garnish with Pineapple Prawn.

By in Cocktails, RUM 44 Comments Off on Parallel People

Parallel People

  • 1.5 oz RUM 44
  • 1 oz Yellow Chartreuse
  • 1 oz Lime Juice
  • 0.5 oz Simple Syrup
  • 5 mint leaves
  • 2 slices of cucumber
  • Pinch of salt
  • Lime Wheel

Add all ingredients to a shaker with ice. Shake for about 8-15 seconds. Strain into a rocks glass over ice. Garnish with mint sprig and lime wheel.

By in Cocktails, First Run Rum Comments Off on Midday Reviver

Midday Reviver

  • 1.5 oz First Run Rum
  • 0.75 oz Ginger Syrup
  • 0.75 oz Lime Juice
  • 1 bottle Fever Tree Ginger Ale
  • 0.5 oz Fernet Branca

Add all ingredients to a shaker with ice. Shake for about 8-15 seconds. Strain into a collins glass over ice. Top with Fever Tree Ginger Ale, leaving 1 inch at the top of the glass. Garnish with floater of Fernet Branca.

By in Cocktails, First Run Rum, RUM 44 Comments Off on Persephone


Muddle 2 strawberries in the shaker, then add the rest of the ingredients to the shaker (no ice). Shake for about 15-20 seconds vigorously. Add ice to shaker, shake for another 10 seconds. Double strain into a chilled coupe glass. Garnish with sliced strawberries.

By in Cocktails, Vanilla Rum Comments Off on Vermont Cobbler

Vermont Cobbler

  • 1 oz Vanilla Rum
  • 1 oz Lustau Amontillado Sherry
  • 0.75 oz Curaçao
  • 0.5 oz Simple Syrup
  • 0.25 oz Lemon Juice

In a shaker muddle 5-7 raspberries. Then add the rest of the ingredients to the shaker with ice. Shake for about 8-15 seconds. Strain contents into a glass over crushed ice. Garnish with a fresh Mint Sprig and berries, and dust with powdered sugar.

By in Cocktails, Vanilla Rum Comments Off on Flip My Heart

Flip My Heart

  • 1 oz Vanilla Rum
  • 1 oz Blanc Vermouth
  • 0.5 oz Combier Banane Liqueur
  • 0.5 oz Amaro Montenegro
  • 2 Dashes Cinnamon Bitters
  • 1 Whole Egg
  • 3 dashes Angostura Bitters

In a shaker add all ingredients without ice. Shake hard for about 30 seconds. Add ice, shake hard for 10 seconds. Strain contents into a highball glassGarnish with 3 drops of Angostura Bitters.

Virtual Cocktail Class for a Cause

Join our very own Taylor Sacco on Wednesday, March 17th from 7-8pm for an evening of St. Patrick’s Day cocktail creating! He’ll take you through cocktail basics, including when to shake or stir, what sweet vermouth is, and how to make a well balanced cocktail. You’ll walk away from the class knowing how to mix up a classic Rye Manhattan and a Rye & Cocoa sour.

This event is in support and collaboration with our neighbors Passion 4 Paws. All proceeds will be donated to their organization.

Passion 4 Paws is a foster-based dog rescue located in Vermont. They rescue homeless, abandoned, neglected or abused dogs and will care for them in a loving environment for as long as it takes for them to find their forever home.

For more information or to make a donation check out their website here:

By in Media & Events Comments Off on We're Hiring in Burlington, VT!

We're Hiring in Burlington, VT!

Tasting Room and Cocktail Shop Manager

This is a full time, salaried, year-round position located in Burlington, Vermont.  Our shop sells our own spirits as well as mixers, bitters and bartending tools. We also serve tastings, cocktails and snacks.

What you need:

2+ years managing people in a profit-driven environment. People skills, customer service/front-facing skills, and an understanding and love of whiskey and rum, as well as bartending experience. You must also possess math skills and computer skills as we use Square, Shopventory and Excel on a regular basis. Ability to network and develop relationships with other industry professionals is paramount.  You will be the “face of the brand” in Burlington and a key player in our home state sales and marketing strategy.

Base salary with bonus structure. Benefits include retirement match and paid vacation.

Please email for a more detailed job description. Applicants should send a cover letter expressing their interest and detailing their familiarity with our brand.