News & Events

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.

“I THOUGHT THE DARK BERRY AND WHITE PEPPER NOTES OF THE SILVER OAK CABERNET CASKS WERE THE PERFECT COMPLEMENT TO THE RICH COCOA NOTES OF MAD RIVER’S RYE WHISKEY,” O'CONNELL NOTED.

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

Choctober Fest!

Join us at Lake Champlain Chocolates for their festival of fall favorites, with a one-of-a-kind tasting extravaganza October 29th from 12-4pm at 750 Pine Street. Enjoy free samples of seasonal chocolates and special tastings from Mad River Distillers.

Stowe Foliage Arts Festival

Find us at the Annual Stowe Foliage Arts Festival between October 7th-October 9th from 10:00 AM-5:00 PM (EDT). You’ll find music, entertainment, food and drink. Stop by our table at the Topnotch Field in Stowe—rain or shine! We’ll be offering tastings of our spirits, as well as bottles for purchase. 

Stowe Foliage Arts Festival

Find us at the Annual Stowe Foliage Arts Festival between October 7th-October 9th from 10:00 AM-5:00 PM (EDT). You’ll find music, entertainment, food and drink. Stop by our table at the Topnotch Field in Stowe—rain or shine! We’ll be offering tastings of our spirits, as well as bottles for purchase. 

Stowe Foliage Arts Festival

Find us at the Annual Stowe Foliage Arts Festival between October 7th-October 9th from 10:00 AM-5:00 PM (EDT). You’ll find music, entertainment, food and drink. Stop by our table at the Topnotch Field in Stowe—rain or shine! We’ll be offering tastings of our spirits, as well as bottles for purchase.
By in Cooking & Baking Comments Off on Vanilla Rum Roasted Acorn Squash

Vanilla Rum Roasted Acorn Squash

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Vanilla Rum Roasted Acorn Squash

  • Author: Mad River Distillers, recipe adapted by Ciao Florentina
  • Yield: 2 servings 1x
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Description

This is not your typical dessert! Acorn halves are roasted with a sweet topping and an ounce of our Vanilla Rum—which is an all natural rum infused with Tahitian vanilla beans—then served with a scoop of Tahitian Vanilla ice cream.

Ingredients

Scale
  • 1 acorn squash
  • ½ cup acorn squash seeds (optional, removed from squash)
  • 1 tbsp & 1 ½ tsp unsalted butter, softened
  • 3 tbsp & ¼ tsp brown sugar
  • ¼ & ⅛ tsp cinnamon
  • 2 ounces Vanilla rum
  • 1 ½ tsp granulated sugar
  • Tahitian Vanilla (or Vanilla Bean) ice-cream

Instructions

  1. Preheat your oven to 400”F. 
  2. Cut the acorn squash in half crosswise so that the stem is only on one half. Next, cut the stem off one half, and the pointed end of the acorn squash off the other half. You’ll want to cut just enough off the stem and pointed end so that each half can lay flat for roasting.
  3. Using a large spoon, scoop out the seeds and membrane from the middle of each acorn squash half, then place the squash in a casserole dish.
  4. Using a basting brush, coat the squash halves thoroughly (except for the skin) with the tbsp of unsalted butter.
  5. Coat the buttered surface of the squash with 1 1/2 tbsp of brown sugar (each).  
  6. Lightly sprinkle cinnamon on top. 
  7. In the center of each squash half, pour in one ounce of Vanilla Rum. 
  8. Roast the squash halves for 1 hour, until the sugar has caramelized and the squash is tender.
  9. Optional garnish: While the squash is roasting, separate all the seeds from the squash membrane, then rinse and dry them. Once the seeds are dry, combine them with 1 ½  tsp of softened butter, 1 ½ tsp granulated sugar, ¼ tsp brown sugar and ⅛ tsp cinnamon. Spread the seeds out in a thin layer on a pan, and roast them for 15-20 minutes. Watch them carefully to avoid burning. Once the seeds are roasted, set them aside to cool. 
  10. Remove any remaining Vanilla Rum from the center of each squash. Set the squash aside to cool for about 30 minutes.
  11. Once the squash has cooled, carefully add it to a bowl, then top the center with Tahitian Vanilla ice cream. (Optional: Sprinkle a handful of roasted sweet acorn seeds on top). Enjoy!

Notes

  • This recipe contains alcohol and is intended for adults 21+ only. 
  • We used Walpole Creamery Tahitian Vanilla ice cream. If unavailable, you can substitute with Vanilla Bean ice cream.
  • Recipe adapted by Ciao Florentina.

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Keywords: Vanilla Rum, Roasted Acorn Squash, vanilla ice cream, Walpole Creamery Tahitian Vanilla ice cream, vanilla bean ice cream, rum roasted acorn squash

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Vanilla Rum and Boozy Dalgona Coffee on wood table
By in Blog Comments Off on Coffee Day Cocktails

Coffee Day Cocktails

With National Coffee Day at the end of September, and October kicking off with International Coffee Day, we felt compelled to acknowledge the magical brown bean drink we call coffee. 

Unless you’ve been living underground, and perhaps even then, we imagine you’ve heard of coffee. More than likely, you have a deep, ritualistic connection to coffee, starting each morning with a few warm sips of this typically caffeinated beverage. But, just in case you have yet to experience the joy of a warm cup of coffee between your hands, we’ll give you a brief introduction.

Coffee is a drink made from roasted coffee beans, which are seeds of the coffee plant species. It has a dark brown color, with a bitter and slightly acidic flavor—a flavor easily tamed with milk or cream and a bit of sweetener (however you prefer). As it is naturally caffeinated, coffee has a stimulating effect on your body, which is why so many people choose to start their day with a cup. 

Coffee is served in various forms, such as black, americano, cappuccino, latte and espresso, to name just a few. The differences come down to what you do or don’t add to your drink. While you won’t find it on a menu at Starbucks, adding a spirit to your coffee (or coffee to your spirit) is another way you can enjoy the flavor of coffee. That is, of course, why you decided to read this post! Here, we are sharing a few of our favorite cocktail recipes featuring coffee.

Mad River Distillers Coffee Cocktail Recipes

RYERISH COFFEE
A tasty spin on the traditional Irish drink, Ryerish Coffee (a recipe created by Maeghan Phillips) is made with our Revolution Rye whiskey, which has hints of cocoa. It’s the perfect coffee cocktail to enjoy on St. Patrick’s Day, or whenever you’re in the mood.

-1.5 oz Revolution Rye Whiskey
-1 oz demerara syrup
-hot coffee
-2 oz whipping cream
-1/2 oz Benedictine (or cinnamon syrup)
-cinnamon

In an Irish coffee mug, add the Revolution Rye, demerara syrup and hot coffee. Stir to combine ingredients. In a shaker, combine the whipping cream and Benedictine (or cinnamon syrup), and shake hard for a full minute until whipped cream is formed. Top the coffee with the whipped cream, then grate fresh cinnamon on top.

Boozy Dalgona Coffee on a table with a bottle of Vanilla Rum

BOOZY DALGONA COFFEE
We have to say from the outset that this drink isn’t the easiest to make. It takes a little patience and time to whip the coffee just right, but we promise it is worth it! Featuring our Vanilla Rum, it makes for just the delicious pick-me-up you need.

-1.5 oz Vanilla Rum
-2 tablespoons Instant Coffee
-1 tablespoon King Arthur Flour Espresso Powder
-2 tablespoons granulated sugar
-2 tablespoons hot water
-3 oz milk

Combine instant coffee, espresso powder, sugar and hot water in a bowl. Whisk until fluffy. It takes many minutes to get a thick, fluffy consistency, which is important for layering. Combine Vanilla Rum and milk in a shaker over ice, shake lightly. Strain the shaker into a glass, then add the whipped coffee on top.

COLD BREW COFFEE NEGRONI
This cold brew coffee cocktail is a Negroni riff, replacing Gin with our Revolution Rye whiskey, giving it wonderful cocoa notes. It also includes added flavor from Averna along with Campari.

-1.5 oz. Revolution Rye Whiskey
-3/4 oz. Averna
-1/2 oz. Campari
-1/2 oz. Cold Brew Coffee

Combine all ingredients in a mixing glass over ice. Stir for about 8-12 seconds. Strain into a double rocks glass over a large cube, then add an orange peel for garnish.

Whether you prefer instant coffee or freshly ground whole beans, or whether you prefer the taste of rye whiskey to rum, you’ll have a new cocktail recipe to try above. We hope that you enjoy them as much as we do. If you do, be sure to share your cocktails with us on social!  Have your own favorite coffee cocktail recipes? We’d love to hear from you. Cheers!

Written by Brianne Lucas and published on September 26, 2022.

Mad River Bourbon barrels
By in Blog Comments Off on Does Bourbon Come From Kentucky?

Does Bourbon Come From Kentucky?

Does Bourbon only come from Kentucky? This is a reasonable question. If it’s Champagne, it must be from the Champagne region in France. If it’s Tequila, it must be made in Mexico. It seems only natural to assume Bourbon is only made in Kentucky, especially since it has traditionally been associated with Appalachia. While this may be a commonly held belief, Bourbon can actually be made anywhere in the United States as long as it meets certain requirements, none of which specify Kentucky.

For a spirit to meet the Bourbon designation, its mash must meet the following requirements: consist of at least 51% corn, be distilled at no higher than 160 proof, be barreled at no higher than 125 proof, and be barreled in new charred oak. As you may have noticed, there is no “Kentucky” mention in this list, but the requirements are fairly specific, so let’s break it down!

While the actual Bourbon mash bill needs to consist of at least 51% corn, the rest is fairly open ended. Corn is often attributed with lending sweetness to whiskey, while barley can add a round nuttiness. Wheat often lends a wheaty taste with notes of honey. Rye often imparts a peppery, spicy note to whiskey. Oats can add a creamy, grainy flavor. For us, the perfect bourbon mash bill consists predominantly of corn, with smaller amounts of barley, wheat and oats blended in. This special mash bill is what gives our Bourbon its unique flavor—a wonderful deep and rich aroma of Vermont-grown corn, smokiness on the palate, and a smooth aromatic finish.

Bourbon is also required to be distilled and bottled at certain proofs. This is a fairly straightforward requirement, as it has to do with the strength of the finished product. If you distill at too high of a proof, you dip into vodka territory. Here, we need to distill at no higher than 160 proof and barrel at no higher than 125 proof.

Also as required, we barrel age our Bourbon in new charred oak barrels. As we’ve shared in one of our Source Spotlight blog posts, one of the most significant decisions a distillery can make is who they partner with for their barrels. There are a lot of facets that can impact the flavor of a spirit—the Bourbon mash bill, how the spirit is distilled, and how long it is aged. The barrel, however, can make or break the flavor of a spirit. While we’ve experimented with a variety of different barrels over the years, our go-to source for barrels is Kelvin Cooperage, a craft cooperage that just so happens to be located in Kentucky!

So there you have it—Bourbon made in Vermont, using regionally-sourced, non-GMO grains. It’s important to note that there are further distinctions when it comes to Bourbon. The “Straight Bourbon” designation applies to Bourbon aged at least two years in a barrel. The “Kentucky Straight Bourbon” designation, as the name implies, does only apply to Bourbon made in Kentucky. However, the Bourbon designation is not limited to a specific region., With a variation in mash bill and aging, you can explore and enjoy different Bourbon brands and distilleries, just like ours! 

By in Cooking & Baking Comments Off on Bourbon Lime & Honey Shrimp

Bourbon Lime & Honey Shrimp

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Bourbon Lime & Honey Shrimp

  • Author: Mad River Distillers
  • Yield: 3 servings 1x
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Description

Shrimp marinades in a Bourbon, lime and honey sauce, then is cooked and served over a bed of wild rice along with some sauteed red peppers.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined 
  • 3 tbsp Mad River Distillers Straight Bourbon
  • 2 limes
  • 1 ½ tsp honey
  • 3 dashes Tabasco
  • ¾ tsp minced garlic
  • ⅛ tsp salt & ¼ tsp salt
  • ⅛ tsp cracked pepper
  • 1 red pepper
  • 1 cup water
  • 1 tsp butter
  • ¾ cup wild rice blend

Instructions

  1. In a bowl, whisk together the Bourbon, fresh squeezed lime juice (from 1 ½ limes, saving ½ for later), honey, tabasco, minced garlic, ⅛ tsp salt, and cracked pepper. 
  2. Add the shrimp to the marinade, and set aside for no more than 20 minutes.
  3. While the shrimp is marinating, prepare the wild rice. Bring the water, butter and salt to a boil in a small pan. Once boiling, stir in the wild rice blend. Cover the pan with a lid, then reduce heat to simmer for 15 minutes. Once cooked, remove rice from the heat, then let it stand for about 5 minutes before fluffing with a fork. 
  4. Next, cut a red pepper into strips.
  5. Remove shrimp from the marinade. Drizzle some oil in a pan, and sauté the shrimp until they are pink, approximately 2 minutes per side. Remove shrimp from the pan, and set them aside.
  6. Sauté the red pepper strips in the pan. Drizzle some of the marinade over the top  and cook until they are tender and lightly charred, about 10 minutes. 
  7. Serve the shrimp over a bed of wild rice. Add red peppers on the side. Squeeze a lime wedge over the shrimp, and enjoy!

Notes

The marinade contains alcohol and is intended for adults 21+ only.

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Keywords: shrimp, Mad River Distillers Straight Bourbon, limes, honey, Tabasco, minced garlic, salt, cracked pepper, butter, wild rice blend

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Dozens of bitters on a wall at the Burlington Tasting Room
By in Blog Comments Off on Bitters For Beginners

Bitters For Beginners

If you’ve been to our Burlington Tasting Room, then you’ve probably seen it—the wall dedicated to bitters. To the right, we pose the question that is likely on the minds of at least some who browse our retail section: What the heck are bitters? If you don’t know yet, or if you’re new to the wide world of bitters, this blog post will serve as your Bitters for Beginners guide. 

Bitters have sharp, pungent flavors that are made from base spirits infused with herbs, fruits, spices, roots, tree bark or other botanicals that typically come in small glass bottles with a dropper. Much like the spices or salt we use to enhance our meals, just a couple drops of bitters can enhance our cocktails. However, this isn’t how bitters got their start. 

Bitters were created as far back as the 1700’s as a medicinal tonic or tincture, with a bitter flavor that was presumed to cure a wide range of ailments (Dietsch, 2020). As an example, gentian root (which is commonly used in bitters and bitter liqueurs) is thought to aid with digestion. Is there truth to that? Perhaps, but as you may have noticed, today’s physicians don’t send us home with bitters to treat our maladies. 

By the early 1800’s, the word “cocktail” was in regular use to describe bitters when diluted with spirits, water and sugar (to make the “medicine” more potable). Cocktails became common as a way to cut the strong flavor. Bitters found their way into bars in the 19th century, but not for long, in part due to Prohibition (Dietsch, 2020). They have since seen a resurgence in craft cocktails around the world, but today, the intent is much different. Now bitters are used to enhance the featured spirit in a cocktail, rather than used as a way to treat the sick.

As evidenced by the wall at our Burlington Tasting Room—there is a wide variety of bitter flavors available today. If you’re just starting to explore the wide world of bitters, you’re likely wondering where you should begin. There are a few bitters you’ll commonly see featured in cocktail recipes, so if you’re a beginner with bitters, these go-to bottles are great to have in your home bar:

Angostura Bitters
Angostura Aromatic bitters have been around for hundreds of years, and it is used in numerous cocktail recipes. Cocktails like a Manhattan, Old Fashioned, Mai Tai, and Trinidad Sour all attribute some of their signature flavor from these bitters, which have a taste of herbs, fruits and spices. If you could only purchase one bottle of bitters, this would be it.

Peychaud’s Bitters
Also having stood the test of time like Angostura Bitters, Peychauds originated from a pharmacy in New Orleans. These distinctive aromatic bitters, with a grapefruit and anise flavor, are irreplaceable in cocktails like the Sazerac and La Louisiane.

Regans Orange Bitters
Made with a bitter orange extract and herbs, Regans was famously developed by Gary Regan, a foremost cocktail authority in the United States. As far as orange bitters go, this is one of the more bitter options. It adds great flavor to the Greenpoint, an Old Fashioned, and even rum drinks like our Apricot Blossom.

Of course, these are just the start when it comes to bitters. There are so many other options out there, like cocoa bitters, cardamom bitters, lavender bitters, grapefruit bitters, and more. Stop into our Burlington Tasting Room for a full range of options. Once you’re stocked up on these go-to bitters, you can experiment with different flavors from different brands. If you aren’t sure what to try next, our team can help point you in the right direction. Who knows, you might just stumble onto a new favorite cocktail that way! 

Written by Brianne Lucas and published on August 29, 2022.

References:
Dietsch, M. (2020, September 12). Cocktail 101: All About Bitters, Part 1. Serious Eats. Retrieved August 23, 2022, from https://www.seriouseats.com/cocktail-101-all-about-bitters-what-are-bitters-history

A Taste of New England

Find us at A Taste of New England at Spruce Peak in Stowe on Sunday, August 28th from 12:00-4:00 PM (EDT). This great event brings together the region’s best chefs for a weekend of amazing food, world-class wines & spirits, and more. We’ll be there, showcasing our spirits (which will be available for purchase) and offering tastings. Be sure to stop by!

First Run Naked & Famous cocktail with bottles in the background and Bonfire Mist spray
By in Cocktails, First Run Rum Comments Off on First Run Naked & Famous

First Run Naked & Famous

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First Run Naked & Famous cocktail with bottles in the background and Bonfire Mist spray

First Run Naked & Famous

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
First Run Naked & Famous cocktail with bottles in the background and Bonfire Mist spray
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Description

Our take on the Naked & Famous cocktail features our First Run Rum and Alice & The Magician's Bonfire Smoke mist.

Ingredients

Scale
  • 3/4 oz. First Run Rum
  • 3/4 oz. Aperol
  • 3/4 oz. Yellow Chartreuse
  • 3/4 oz. fresh squeezed lime juice
  • Alice & The Magician's Bonfire Smoke mist

Instructions

  1. Add the First Run Rum, Aperol, Yellow Chartreuse and lime juice into a shaker with ice.
  2. Shake for 15-30 seconds.
  3. Strain contents into a chilled coupe glass.
  4. Add one pump of Alice & Magician's Bonfire Smoke mist over the top of the cocktail, and enjoy!

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Keywords: First Run Rum, Aperol, Yellow Chartreuse, lime juice, Alice & The Magician's Bonfire Smoke mist, Naked & Famous, First Run Naked & Famous, craft cocktails, Mad River Distillers

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Alice & The Magician aromatics over a Mad River Distillers cocktail
By in Blog Comments Off on What Are Cocktail Aromatics

What Are Cocktail Aromatics

At Mad River Distillers, we love making cocktails. We also love the experimentation process that leads to our recipes. Through experimenting with different flavors, we can create delicious cocktails with our spirits. Perhaps unexpectedly, one way the flavor of a cocktail can be enhanced is by improving the aroma using cocktail aromatics. So, what are cocktail aromatics?

We all know that our tongues are covered in taste buds, with the ability to decipher whether something is sweet or salty. Our taste buds tell our brain how to perceive flavor. However, for anyone who has ever had a bad cold with a stuffy nose, you know that the flavor experience isn’t limited to our tongues. Our nose actually plays a big role, picking up on aromas that send messages to our brain, also telling us how to perceive flavor. This is where cocktail aromatics come into play.

Our nose and tongue are so connected in the taste experience that aromas can trigger memories in our brain (Macdonald, 2019). According to Science World (Taste-Smell Connection, 2020), “Our sense of smell is responsible for about 80% of what we taste. Without our sense of smell, our sense of taste is limited to only five distinct sensations: sweet, salty, sour, bitter and the newly discovered “umami” or savory sensation. All other flavours that we experience come from smell.” Given this close connection between our taste buds and our sense of smell, it stands to reason that if something smells good, it typically tastes good. At least, that’s what our brains will tell us. On the flip side, if we want to improve the taste of something, one way we can achieve that is by improving the aroma. 

Similar to how bitters can enhance the flavor of a cocktail as it hits your tongue, cocktail aromatics can enhance a beverage simply with the aroma you smell through your nose. A simple and common way to add aroma to cocktails would be through fresh citrus or herb garnishes. You’ve likely ordered a cocktail that was served with a slice of lime, a lemon peel, or even a mint sprig. These all have the power to affect smell just before the drink hits your taste buds, all of which mingle together and send powerful flavor signals to your brain.

What’s particularly interesting with cocktail aromatics is the impact it can have on the flavor of your drink, without diluting it. Typical cocktail recipes may include citrus, syrups, bitters or other ingredients that can add flavor, but also dilute the spirit in the process. With cocktail aromatics, you can add a lot of flavor through smell alone.

Besides adding a garnish, there is another way that you can impact the aroma of your drink. Companies such as Alice & the Magician create specially extracted cocktail aromatic mists and flavor elixirs that can be added to cocktails (or mocktails) to improve the flavor experience. With just a spray or a few drops, you can add flavor without diluting your drink. If our sense of smell is responsible for 80% of what we taste, then you can imagine the possibilities with an aromatic mist or drop. You could use a variety of different aromatics to create new and unique flavor experiences, without diluting your drink or adding a pile of garnishes to your glass, all while still appreciating the full flavor of the main spirit.

Generally speaking, we tend to think of taste as what determines whether something has a great flavor, but as science tells us, that isn’t the full picture. Our nose deserves much more credit for its role in the flavor experience. Cocktail aromatics target your sense of smell to deliver a flavor experience unlike a usual bitter or syrup.

Are you ready to experience the power of cocktail aromatics for yourself? Most of our cocktail recipes feature fresh citrus and herb garnishes, meant to play on your sense of smell. Browse our recipes, such as this PX I Miss You cocktail featuring a clove studded orange peel. To try cocktail aromatics in a mist or drop form, visit our Burlington Tasting Room, where you’ll find some Alice & the Magician products, or visit them online. You can also try our Smokey Bokey recipe featuring their Bonfire Smoke mist.

Written and edited by Brianne Lucas. Published August 16, 2022.

REFERENCES:
Macdonald, R. (2019, April 3). The Science Behind Smell and Taste | Institute of Culinary Education. Institute of Culinary Education. Retrieved August 9, 2022, from https://ice.edu/blog/smell-taste-flavor-connection

Taste-Smell Connection. (2020, July 1). Science World. Retrieved August 9, 2022, from https://www.scienceworld.ca/resource/taste-smell-connection/

Cocktails & Cannolis

An event so nice, we’re holding it twice! Cocktails & Cannolis is returning to the Burlington Tasting Room on Saturday, 8/13 from 2-7pm. Come by and order up a special made cannoli from Only Cannoli, along with a delicious craft cocktail from our bar. You won’t want to miss this deliciousness!
Apricot Blossom cocktail on the bar at Mad River Distillers with a bottle of First Run Rum and dried apricots
By in Cocktails, First Run Rum Comments Off on Apricot Blossom

Apricot Blossom

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Apricot Blossom cocktail on the bar at Mad River Distillers with a bottle of First Run Rum and dried apricots

Apricot Blossom

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Apricot Blossom cocktail on the bar at Mad River Distillers with a bottle of First Run Rum and dried apricots
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Description

This cocktail uses an Apricot Infused First Run Rum as well as a Honey Simple Syrup, lemon juice and bitters. It requires a little preparation on your part, but we promise it will be worth it!

Ingredients

Scale
  • 2 oz. Apricot Infused First Run Rum*
  • 1 oz. Honey Simple Syrup**
  • 1 oz. fresh Lemon Juice
  • 2-3 dashes Orange Bitters

Instructions

  1. Add ice to a coupe glass to chill it.
  2. Add all ingredients to a shaker with ice, then shake for about 15 seconds. (See below for instructions on making the Apricot Infused First Run Rum and the Honey Simple Syrup.)
  3. Dump ice from coupe, then strain shaker into the coupe glass.
  4. Garnish with a dried apricot.

Notes

*To make the Apricot Infused First Run Rum:
Add 1 cup of dried apricots to a 750ml. bottle of First Run Rum. Store the bottle away from sunlight, and shake it every day for one week.

**To make the Honey Simple Syrup:
Heat one part water with one part honey until the honey is fully integrated, then allow the syrup to cool. Store it in the refrigerator for up to one week. We recommend using local honey.

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Keywords: Apricot Blossom cocktail, Apricot Infused First Run Rum, Honey Simple Syrup, fresh Lemon Juice, Orange Bitters, Mad River Distillers, craft cocktail

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Cocktail with lemon in it, and lemons in the background
By in Blog Comments Off on Top 5 Cocktails With Lemon

Top 5 Cocktails With Lemon

In recent blog posts, we covered the topic of citrus and how it has the power to transform cocktails. As a follow-up, we shared our top 5 cocktail recipes using lime juice. Now it’s time for lemon juice to get its turn in the spotlight!

Similar to limes, lemons are high in citric acid and low in sugar. However, lemons are slightly more acidic than limes, and they contain more Vitamin C! They’re also versatile, working well in cocktails across each season. As with limes, lemon (and lemon juice) has the ability to bring balance to strong drinks by cutting through the alcohol. Also like limes, lemons can overpower a more subtle spirit, so the goal in all of our cocktail recipes at Mad River Distillers is to achieve a balance that allows the flavor of our unique spirits to come through.

When it comes to cocktails and lemon juice, whiskey sours may be what immediately comes to mind. You simply cannot have a whiskey sour without the lemon juice. However, we have a couple favorites here that combine lemon juice with rum, as well. Here, we share our top 5 Mad River Distillers cocktail recipes that incorporate at least one ounce of lemon juice, so you can appreciate the transformative power of this Vitamin C-packed citrus from home.

1) FINAL WARD
Ingredients:
- 1 oz. Revolution Rye Whiskey
- 1 oz. Fresh Lemon Juice
- 1 oz. Green Chartreuse
- 1 oz. Luxardo Maraschino

Instructions:
Add all ingredients to a shaker with ice. Shake hard until frost appears on the shaker tin. Double strain contents into a coupe or martini glass. Garnish with a lemon twist.

2) MAPLE BOURBON SOUR
Ingredients:
- 2 oz. Bourbon Whiskey
- 1 oz. Fresh Lemon Juice
- 1 oz. Vermont Maple Syrup
- 4 dashes Angostura Bitters

Instructions:
Combine Bourbon, lemon juice, and maple syrup in a shaker over ice. Shake briefly, then strain contents into a Double Old Fashioned Glass. Garnish with Angostura Bitters.

3) RYE SMASH
Ingredients:
- 2 oz. Revolution Rye Whiskey
- 1 oz. Fresh Lemon Juice
- 1 oz. Royal Rose Raspberry Syrup
- .25 oz. Fernet Branca

Instructions:
Combine ingredients in a shaker over ice. Shake briefly. Strain contents into a Double Old Fashioned glass. Top off with Fernet Branca. Garnish with a mint sprig and raspberries

Want to make your own raspberry simple syrup?
Bring ⅔ cup water and ⅔ cup sugar to a boil until the sugar is dissolved. Remove from heat, then add 1 cup of raspberries, using a masher or spoon to break them up in the syrup. Let the mixture cool for 1 hour, then strain out the raspberry pieces. Store the syrup in the fridge (it’s good for about 1 week).

4) ROARIN’ 20’s
Ingredients:
- 2 oz. First Run Rum
- 1 oz. Fresh Lemon Juice
- .5 oz. Ginger Liqueur
- Splash of Fever Tree Club Soda

Instructions:
Shake First Run Rum, lemon juice and Ginger Liqueur with ice until the shaker tin is frosty. Strain into a cocktail glass filled with ice. Splash with club soda, then stir gently to combine.

PX Express cocktail on a table

5) PX EXPRESS
Ingredients:
- 2 oz. PX Rum
- 1 oz. Fresh Lemon Juice
- 1 oz. Lemon Balm Syrup
- 2-3 dashes Bitters Lab Blueberry Cardamom Bitters
- Fever Tree Club Soda
- Sprig of Lemon Balm or Lemon Verbena for garnish

Instructions:
Build this cocktail in a stemless wine glass with ice. Add the PX Rum, Lemon Juice, Lemon Balm Syrup and bitters to the glass. Stir gently to incorporate ingredients. Top with club soda, then garnish with a sprig of lemon balm or lemon verbena. 

Need some lemon balm syrup?
Make it at home by dissolving one part sugar in one part water in a pan over low heat. Once the sugar is dissolved, remove the pan from heat. Stir in fresh lemon balm leaves. Once the syrup is cool, strain out the leaves. Store the syrup in the fridge (it’s good for about 1 week).

Interested in finding more recipes that incorporate lemon juice? Try our Direct Message or Bourbon Street cocktail recipes. For even more drink inspiration, visit the Cocktail Recipes section of our website. Cheers!

Written and edited by Brianne Lucas. Published on August 11, 2022.

Mini Rum Key Lime Pies
By in Cooking & Baking Comments Off on Mini Rum Key Lime Pies

Mini Rum Key Lime Pies

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Mini Rum Key Lime Pies

Mini Rum Key Lime Pies

  • Author: Mad River Distillers
  • Yield: 4 mini pies 1x
Mini Rum Key Lime Pies
Print Recipe

Description

These simple mini key lime pies are made with key lime juice and fresh lime zest, then covered with a sweet rum-infused whipped topping.

Ingredients

Scale
  • 1 ¼ cups of graham cracker crumbs
  • ¼ cup sugar
  • 5 tbsp melted unsalted butter
  • 4 large egg yolks
  • 1 - 14 oz. can of sweetened condensed milk
  • 2-3 limes (for lime zest)
  • ¾ cup key lime juice (such as Nellie & Joe’s Famous Key West Lime Juice)
  • 1 cup heavy cream
  • 4 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 1 tbsp PX Rum

Instructions

  1. To make the pie crust, first preheat your oven to 325 degrees. In a medium size bowl, combine the graham cracker crumbs, sugar and melted butter. Mix ingredients together with a fork until well combined.
  2. Divide the crumb mix between 4 mini pie shells. Press the crumb mix down into the bottom of the pie shells, and up along the sides. (It may be helpful to use the bottom of another pie shell to press the crumb mixture firmly against the bottom and sides.) 
  3. Bake the crusts in the preheated oven for 10-15 minutes, or until the crust begins to lightly brown. Remove the pie shells from the oven, and set them aside to cool. Leave the oven preheated to 325.
  4. Zest two limes, then set the zest aside. (If you want some extra zest on the top of the finished pie, zest a third lime.)
  5. In a mixing bowl, add the 4 egg yolks and can of sweetened condensed milk. Beat them over medium speed for several minutes. The pie filling should now have a smooth texture and be roughly double the volume. 
  6. In the mixing bowl, add a pinch of salt, the key lime juice, and the fresh zest from two limes. Whisk them into the pie mixture. 
  7. Once the mini pie pans have cooled, pour the pie mixture into each pan, then bake them in the oven for 10-15 minutes. The edges of the pie should be risen and firm, and there should be a slight jiggle in the center of each pie. Once it is done baking, remove them from the oven and set them aside to cool.
  8. In a mixing bowl, whip the heavy cream for several minutes until it begins to thicken. Add the sugar and vanilla, and continue to whip until you see stiff peaks form. Add the PX Rum, and whip for another minute until fully incorporated. 
  9. Using a large spoon, spread the rum-infused whipped topping on the pie. Add some lime zest on top for added flavor. Serve cold.

Notes

  • Fresh whipped cream should be served within a few hours. 
  • The whipped topping contains alcohol and is intended for adults 21+ only.

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Keywords: Rum Key Lime Pie, Mini Rum Key Lime Pies, Mini Key Lime Pies, Rum 44, Mad River Distillers, craft spirits, key limes, lime juice

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cocktail on a table with limes
By in Blog Comments Off on Top 5 Cocktails With Lime

Top 5 Cocktails With Lime

In a recent blog post, we covered the topic of citrus, and how it has the power to transform cocktails. Limes, which are high in citric acid and low in sugar, have a sour or tart flavor to them. They have the ability to bring balance to strong drinks by cutting through the alcohol. Conversely, in a subtle spirit, lime can be overpowering and so a more subtle use is desired. However, the tart or sour flavor of limes can be reduced simply by letting fresh squeezed juice sit out for a few hours. 

At Mad River Distillers, a balanced cocktail is extremely important to us, not only so that the cocktail is enjoyable, but so that the distinctive flavor of our spirits can shine through. The idea is to enhance, not mask or overpower. Here, we share our top 5 Mad River Distillers cocktail recipes that incorporate at least one ounce of lime juice, so you can appreciate the transformative power of this tart citrus from home.

1) ROSEMARY’S DAIQUIRI
Ingredients:
- 2 oz. First Run Rum
- 1 oz. Lime Juice
- 3/4 oz. Rosemary Syrup
- Fresh Rosemary Sprig

Instructions:
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds. Strain contents into a daiquiri coupe glass. Add a rosemary sprig for garnish. (See the full recipe for instructions on making the rosemary syrup.)

2) FROZEN VERMONT & STORMY
Ingredients:
- 2 oz. First Run Rum
- 2 oz. Venetian Ginger Ale
- 1.5 oz. Lime Juice
- 1.2 oz. Ginger Liqueur
- crushed ice
- Lime Wheel

Instructions:
In a blender, add all ingredients and blend on a low setting until ice is finely crushed. Pour all contents into a copper mug. Add a lime wheel for garnish.

3) MAD MARGE
Ingredients:
- 1.5 oz. First Run Rum
- 1.5 oz. Fresh Squeezed Orange Juice
- 1 oz. Lime Juice
- 1 oz. Orange Curacao
- 1/2 oz. Orgeat Syrup
- Mexican Citrus Seasoning
- Orange Slice

Instructions:
Prep your glass by dipping the rim of the glass in lime juice, then in the Mexican citrus seasoning (we used La Anita Clasico Seasoning). Set the glass aside. In a shaker, add the First Run Rum, orange juice, lime juice, Orange Curacao and Orgeat syrup. Add ice to the shaker, and shake for about 30 seconds. Add ice to your glass. Strain the contents of the shaker into the glass. Take the slice of orange and dip it into the Mexican citrus seasoning. As a garnish, add the spiced orange wedge to the rim of your glass.

4) MAD RIVER RUM PUNCH
Ingredients:
- 1 oz. Rum 44
- 1 oz. First Run Rum
- 1 oz. Pomegranate Grenadine
- 1.5 oz. lime juice
- 1/2 oz. Orgeat syrup
- 4 dashes Angostura Bitters

Instructions:
Add all ingredients to a shaker with ice. Shake for about 8-15 seconds. Strain contents into a tiki mug. Garnish with an edible flower and an orange wheel.

5) MAI TAI
Ingredients:
- 2 oz. First Run Rum
- 1 oz. Lime Juice
- 1/4 oz. Orgeat Syrup
- 1/2 oz. Triple Sec
- 4 dashes Angostura Bitters
- Mint
- Lemon Wheel

Instructions:
In a shaker, add all ingredients, except for bitters, with ice. Shake for about 8-15 seconds. Strain contents into a tiki mug. Dash bitters on top of the cocktail. Add a lemon wheel and mint sprig for garnish. Note: if preferred, you can shake the bitters with the rest of the ingredients.

These are just some of the Mad River Distillers cocktails featuring an ounce or more of lime juice. If you’re looking for more, try these other great recipes: Put The Lime In The Coconut, Hurricane, Vermontiki, Strawberry Hibiscus Daiquiri, or Parallel People. If you need even more drink inspiration, visit the Cocktail Recipes section of our website. Cheers!

Written and edited by Brianne Lucas. Published on August 1, 2022.

Tastings at VFN's Annual Forum Dinner

Find us at Vermont Fresh Network’s (VFN) 24th Annual Forum Dinner at the Coach Barn at Shelburne Farms on Sunday, July 31st from 5:00-8:00 PM (EDT). This event celebrates the best of Vermont food and the connections between chefs and local farmers and producers. It also raises funds to support VFN’s work to strengthen the local food system. We’ll be there offering tastings, so be sure to stop by our table!