News & Events

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

Mad Pineapple

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, Revolution Rye Comments Off on Mad Capri

Mad Capri

  • 1 oz. Revolution Rye Whiskey
  • 3/4 oz. Cynar Liqueur
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Casoni 1814 Apertivo Liqueur (or Aperol)
  • Prosecco

Shake ingredients over ice vigorously for 30 seconds.  Double-strain into a champagne flute.  Top with 1 oz. of prosecco.  Garnish with an orange peel.

By in Media & Events Comments Off on Burlington Tasting Room Now Open!

Burlington Tasting Room Now Open!

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137 St. Paul St. [On the corner of St. Paul and Main St.] Burlington, VT  05401

retail@madriverdistillers.com

Hours:

Thurs-Sat: 12 noon - 8 pm

Sun: 11 am - 6 pm

Mon & Wed: 12 noon - 6 pm

Closed Tuesday

Visit us to sample and purchase our spirits and cocktail accessories as well as mixers and bitters.  Thursday, Friday and Saturday evenings we serve cocktails highlighting Mad River Distillers spirits.

By in Media & Events Comments Off on Limited Editions Coming Fall of 2016!

Limited Editions Coming Fall of 2016!

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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.

Vermont residents can pre-order; email info@madriverdistillers.com

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Vermont Single Malt Whiskey

Made from malted barley and brewed by Sean Lawson, the wash for this whiskey is a collaboration between Mad River Distillers and the creator of Lawson's Finest Liquids.

Vermont residents can pre-order; email info@madriverdistillers.com

By in Media & Events Comments Off on Mad River Distillers to Open Tasting Room in Burlington

Mad River Distillers to Open Tasting Room in Burlington

http://www.sevendaysvt.com/vermont/mad-river-distillers-to-open-tasting-room-in-burlington/Content?oid=3041085

 

For decades, the airy corner storefront at 137 St. Paul Street in Burlington was home to the Hempest, the clothing retailer known for its spirited, eco-friendly duds. Shortly after the Boston-based boutique closed earlier this month, Mad River Distillers moved in. Now the craft distillery is hard at work transforming the space into a tasting room and retail shop.

If all goes well, the cofounders of the Warren distillery — John Egan, Maura Connolly and Brett Little — will be offering samples of their whiskeys, rums and Malvados apple brandy later this month — at least on a pop-up basis. The opening date remains fuzzy pending permits, says distillery president Mimi Buttenheim, who joined the company last spring after four years heading Vermont Spirits.

When it opens for regular hours in January, the Burlington tasting room will follow the company's Waitsfield outlet (open on weekends) as its second retail location. Along with its own bottles, the shop will carry spirits from other Vermont distilleries, plus mixers, glassware, bar tools and gift packs, such as a three-flask holiday sampler of MRD rye, bourbon and maple rum.

Though Buttenheim emphasizes that the new space will not be a bar, the tasting room will have a bar and will host special cocktail nights, workshops and other boozy events in hopes of tapping into the Queen City's increasing interest in craft food and spirits. "It'll give us a chance to talk to people about how we make these cocktails and give people a better sense of what craft distilling is all about," Buttenheim says.

Egan notes that the company decided early on to distill every spirit by hand and from scratch, using as many local and regional raw materials as possible. "We think that's a point of differentiation for people that are interested in this movement," he says.

What's more, Egan says he's excited to use the space as a tasting lab, where visitors will be able to offer feedback on the test batches, experiments and new products that head distiller Little is working on back at the distillery. "We're really excited about Burlington," Egan says. "We think it's a great place to be."

By in Media & Events Comments Off on Malvados Named a 2016 Good Food Award Finalist!

Malvados Named a 2016 Good Food Award Finalist!

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We are thrilled to announce that our "Wicked Vermont Apple Brandy" was named a 2016 Good Food Award Finalist.

We met all of the responsible production criteria in addition to being a top scorer at the Blind Tasting among a pool of nearly 2,000 entries.

Winners will be announced January 2016. All the finalists in the spirits category may be found here.

 

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