HOT PICKS
Grind Espresso Shot
The founders of Grind loved espresso and loved a good cocktail, so they decided to craft an espresso spirit. Made with medium-roasted Colombian Arabica beans and blended with smooth Caribbean rum, this balanced spirit can be mixed to create recipes like Cowboy Coffee and Café En Fuego.
074142 – 750 ML
$16.99
ON SALE:
$14.99
Teremana Reposado Tequila
Teremana seeks to make high-quality tequila from agaves harvested from the Jalisco Highlands with a process that tries to honor the land and utilize local practices. They turn all leftover agave fibers into compost for future agave fields. The Reposado has notes of oak and vanilla with a smooth, rich finish, and is made entirely with Blue Weber Highlands agave.
087745 – 1.75 Liter
$69.99
Creek Water Smoked Peach
The all-natural flavors of grilled ripe peaches, spices and sweetness are a boost to Creek Water’s whiskey crafted in North Carolina. Enjoy aromas of fresh peaches, wood-fire smoke, oak, caramel and vanilla. This limited-edition spirit is the perfect drink to bridge the time between summer and fall.
028503 – 750ML
$19.99
Lost Lantern Far-Flung Bourbon
Far-Flung Bourbon is a blend of straight bourbons from four different distilleries. Each spirit adds a unique voice to the whiskey world. This bourbon brings those flavors, which stand so well on their own, together to create something new. It is the first blend of bourbons from Texas, Nevada, Colorado and Ohio.
900741 - 750ML
$99.99
Zapata Silver
Named for the notorious farmer and guerrilla commander Emiliano Zapata, the passion and fiery spirit of the revolutionary is carried on in this spirit. The taste has a sharp, earthy flavor and sweet, vegetal aroma. You might notice notes of vanilla, white pepper and anise. The grain spirit with tequila flavors is recommended for making a great margarita.
076538 – 1 Liter
$11.99
MEET THE BLENDERS
BY SARAH PEARSON
“Barrels have been with us for over 500 years. I mean, that the tradition of charring might be relatively new, but it was still around in the 1800s.”
—ANDREW MACKAY
Left to right: Samantha Johnson, whiskey blender; Andrew Mackay, master blender; Delicia James, whiskey blender
A taste worth waiting for
Bulleit releases a rye as part of its collection of expertly crafted 10-year-old whiskies
While the principles of distilling Bulleit’s whiskey have remained largely the same for decades, technological innovations have improved quality checks and energy efficiencies. Now if only master blender Andrew Mackay could get his hands on a time machine.
“We try to make sure that everybody understands what quality is, the consistency of what we're looking for, and the sensory impact what we're looking for at all the control points,” said MacKay, who’s been a whiskey blender for more than 25 years.
That commitment to quality resulted in Kentucky-based Bulleit winning a gold for its limited release Rye 12-Year-Old this spring at the San Francisco World Spirits Competition and its base Bulleit Rye winning double gold at the 2024 TAG Awards.
While most of Bulleit’s other products are aged at least four years, the Bulleit Rye 10-Year-Old is their first rye whiskey that’s
been aged a decade, with a limited national allocation of approximately 28,000 cases.
“What we’re using today was obviously made 10 years ago, but the stuff we’re laying down today is for 10 years in the future,” Mackay said.
The demand side has been asking for an aged rye for a long time.
“We really were keen,” Mackay said. “We love to have older stuff because it does make for a richer experience in the flavor for the product.”
But having an aged product means putting in the investment to distill a product that is going to sit for years.
“The Bulleit Rye 10-Year-Old is the first thing in a while we've put out that’s meant to be a continuing SKU,” Mackay said. “It’s been an exercise in patience.”
Thomas E. Bulleit Jr. founded Bulleit in 1987, reviving a family bourbon recipe inspired by his great-great-grandfather Augustus Bulleit. Augustus was a tavern keeper in the 1830s who disappeared delivering bourbon barrels from Kentucky to Louisiana.
The recipe uses a high percentage of rye, giving the whiskey a bold, spiced flavor.
Diageo has run the company since 2000, with the current recipe a blend of 95% rye and 5% malted barley.
“If we’re talking just the rye, we’re going to be sourcing the rye because it gives us a spicy character,” Mackay said. “That’s what we’re interested in. We always refer to it as a cloves/ cinnamon spicy.”
Bulleit Distilling Co. in Shelbyville, Kentucky, purchases its grains locally, helping to cut down on emissions from shipping and also supporting growers in their community.
Mackay says Bulleit uses a batch cooking process, as opposed to continuous cooking which leads to a grainy texture.
Then the recipe goes through a beer (or column) still with some 13 to 15 stripping plates and three to four rectifying plates.
Next, it flows into a doubler, which Mackay described as a pot still filled with water. During this process, as the liquid flows in as a low wine, the doubler gets boiled off and the ethanol becomes more concentrated.
Innovations in distilling technologies have allowed for increased energy efficiencies like recycling water and warming up one process from the waste heat of another process.
“If you get your distilling right and your parameters just right, the stuff you're looking
for, that you've spent all that effort creating in your fermentation, can be concentrated in your distillate,” Mackay said. “Then once you've created your distillate, it goes into the charred white American oak barrels.”
Bulleit has a nonprofit partnership with American Forests to meet the goal of planting and restoring 2.5 million oak trees. This ensures that they are protecting and replenishing the natural resources needed to make best-in-class and innovative whiskeys.
“Barrels have been with us for over 500 years,” Mackay said. “I mean, that the tradition of charring might be relatively new, but it was still around in the 1800s.”
After aging for a minimum of four years, Bulleit’s products are packaged in recycled glass bottles. If you look closely you might notice a greenish hue in the new American Single Malt bottle that is made from recycled glass..
Bulleit’s notable flavor comes from the creation of guaiacol when the rye grain’s naturally occurring ferulic acid combines with an enzyme in yeast. Guaiacol — produced when the lignin of wood is burned, like in charred barrels — is what helps provide the smoky and spicy flavor profiles.
“You can actually create spicier products in the barrel, but you're also getting vanillin,” Mackay said. “Vanillin, I think it was best described to me, is catnip for humans; it's definitely a smell that people respond to.”
The warm spiciness is the main quality of the aged rye whiskey, with the richness of the vanillin coming in for the finale. You may also get light creamy notes or a hint of fruit.
At bottle strength, the whiskey is 45.6% alcohol by volume. It has a distinctive flavor and richness, and is almost sweeter, with the impact of the vanillin.
“But the spicy notes, while you can see them at that strength, they tend to be accentuated at slightly lower strengths,” Mackay said.
“The way I would drink it would be: Put a single ice cube and sip it, because as that melts, you're going to get a series of different flavors coming up. The vanillin will slowly change but the spicy will become more prominent, and I do think that's where you might see some hints of fruit come popping out.”
“ The way I would drink it would be: Put a single ice cube and sip it, because as that melts, you're going to get a series of different flavors coming up.”
—ANDREW MACKAY
VERMONT VERMOUTH
Vermouth has long been a staple ingredient in many cocktail recipes. But what is it? How is it made? What qualities does it give to the cocktail?
Kobey Shwayder considered these questions as he was making his way out of academia, where he has a PhD in linguistics, and transitioning into the world of alcoholic beverages. He worked with Hermit Thrush Brewery making beer before opening Vermont Vermouth in 2020. While pandemic-era closures curtailed his launch plans, he made it through selling at farmers markets.
Vermouth is a fortified wine. After fermenting the wine, it is steeped in different processes to add herbs and spices, deepening the flavors. It can add balance and sweetness to cocktails.
Vermont Vermouth launched with three products in 2020 and now has about a half dozen vermouths plus a selection of amaros and liqueurs. They are available for sale through 802Spirits agency stores, at their tasting room in Brattleboro, and during the summer at the Brattleboro Area Farmers Market. Shipping is available to 39 states.
Vermont Vermouth tries to locally source as many ingredients as it can for its products, including Harvest Apple. Harvest Apple is a sweet and tart fortified wine that offers balance with autumnal spices and bitter herbal notes.
Vermont Vermouth has worked with local suppliers including Dutton Berry Farm, Scott Farm Orchard, and Foster Farm Botanicals.
With its focus on craftsmanship and local ingredients, you’ll get a good taste for the state.
BULLEIT HARVEST
APPLE MANHATTAN
1 OZ. BULLEIT RYE 10
1 OZ. VERMONT VERMOUTH
APPLE HARVEST
3 DASHES BITTERS GARNISH WITH AN ORANGE TWIST
SERVE UP IN A COUPE (CLASSIC MANHATTAN GLASSWARE)
NEW Warner’s Rhubarb Gin 750M
PHOTO BY LITTLE POND DIGITAL
Small Batch Tequila, 40% Alc./Vol., Imported by Siete Bucks Spirits, White Plains, NY @Teremana
BY SARAH PEARSON
Spirits Distilled & disturbed
Cocktails to get you through the spooky season
Haunted House? Springfield
James Hartness, the 58th governor of Vermont, was a businessman, executive, inventor, mechanical engineer and amateur astronomer. He built a home in Springfield in 1904, in the shingle style of architecture. The most unique quality of the 2 ½ story house cannot be seen from the surface.
The house contains tunnels and five underground rooms, and an underground observatory containing a Russell Porter telescope. Stories say that Hartness can still be heard working down there, electricity flickers for no reason and that other odd things have happened.
While space flight didn’t come until after Hartness’s time, he flew to Germany on a Zeppelin, earned a pilot’s license, founded the first airfield in Vermont, and was a member of the American and British astronomical societies, so he might have appreciated this Cosmonaut cocktail.
The Cosmonaut
1 ½ ounces Grey Goose
La Poire flavored vodka
1 ounce lime juice
¾ ounce ginger liqueur
1 dash cardamom bitters
Grape
Pour ingredients over a large spherical ice cube in a rocks glass.
Garnish with a space-candy dusted grape.
Ghost Town
West Castleton
This former mill and quarry town was once home to immigrant residents from places like Italy, Ireland and Eastern Europe, but since the 1930s, it’s been abandoned. Some people say they’ve seen a row boat make its way across the adjacent Lake Bomoseen. Supposedly, the oars make no ripples in the water.
The tale seems to have originated from when some men rowed across the lake to the West Castleton tavern and never returned home. The boat was found floating the next day with no sign of its former occupants. Perhaps the men would have been better served avoiding the lake and heading north for one of WhistlePig’s cocktails.
Here's to You, Old Pal
1 ½ ounces PiggyBack 100% Rye
¾ ounce dry vermouth
¾ ounce Campari
Lemon peel for garnish
Add rye whisky, Campari and dry vermouth in a mixing glass with ice. Stir until well chilled.
Strain into a coupe glass.
Garnish with a lemon twist.
Scream Scene
East Corinth
"NEVER TRUST THE LIVING"
Exterior shots for the 1988 film "Beetlejuice" and its 2024 sequel "Beetlejuice Beetlejuice" were filmed in East Corinth, standing in for the fictional Winter River. The town’s Masonic lodge stands in for Miss Shannon’s School for Girls, while the Maitland home is a set piece constructed on the hill. Several shop fronts and the church received updated signage to their exteriors as part of the transformation. In "Beetlejuice Beetlejuice," which was released in early September, Lydia, still haunted by Beetlejuice, returns home to Winter River with her daughter, Astrid, after an unexpected family tragedy.
Beetle Juice
1 ounce vodka
½ ounce melon liqueur, like Midori
½ ounce raspberry liqueur
½ ounce blue curacao
2 ounces lemon-lime simple syrup
1 ½ ounces cranberry juice
In a double old-fashioned glass, mix vodka, melon liqueur, raspberry liqueur, blue curacao and lemon-lime syrup. The drink should be a pretty green color. Top with cranberry juice. You can let it sit on top or mix in for a creepy color change. Serve with a black-and-white striped paper straw.
The Premature Burial
New Haven
In 1844, Edgar Allan Poe penned “The Premature Burial,” inking the feelings of fear known as taphophobia, or being buried alive. Nearly 50 years later, that fear remained for Timothy Clark Smith, the doctor who created an unusual grave design. From the surface of his resting place at Evergreen Cemetery, you’ll see a window installed into the ground over a 6-foot-tall cement shaft aligned with his face. Inside the tomb were a set of stairs, a breathing tube and a bell. The grave remains, though the window’s visibility is obscured by accumulated moisture and the age of the glass. I wonder if the good doctor kept the ingredients for this pre-Prohibition-era cocktail in his medicine bag?
Corpse Reviver No. 2
¾ ounce dry gin
¾ ounce lillet blanc
¾ ounce Contreau
¾ ounce lemon juice
1 dash absinthe
Lemon twist
Combine all liquid ingredients in an ice-filled cocktail shaker and shake for 20 seconds.
Strain into a chilled coupe glass. Garnish with the lemon twist.
Forget Bermuda
Bennington
From the late 1800s to 1950, there were several mysterious deaths and disappearances in the Green Mountains around Bennington and Glastenbury Mountain. This area is rich in history, including the 1777 Battle of Bennington. The town of Glastenbury was originally formed as a timber and coal harvest area, and it tried to pivot to tourism before natural disasters ended the vacation destination. The state disorganized the town in 1937 after it found one three-member family held every town office and also the sole population. Legends also talk of an 8-foot-tall mountain man. Reports of other ghostly folklore and supernatural occurrences lead author Joe Cirto to give the area the moniker of “Bennington Triangle.” A signature drink of Bermuda, the Dark and Stormy, is a suitable toast to things that go bump in the dark.
Dark and Stormy
2 ounces Goslings Black Seal rum, or another dark rum
½ ounce lime juice
Ginger beer Lime wheel
Add rum and lime juice to a tall glass filled with ice.
Top off with ginger beer.
Garnish with a lime wheel
Sunny Spirit Pittsford
The Vermont Police Academy property was formerly a sanatorium for patients who had contracted tuberculosis. In those days, the treatment course for tuberculosis was sunshine and fresh air. The Pittsford site was selected for abundance of sun. One of the nurses, called Mary, contracted tuberculosis and died from it. Stories have it that call buttons are still in some recruits’ rooms, and if pressed, Nurse Mary will check on them throughout the night. Alcohol is not recommended for tuberculosis patients, so perhaps Mary would have given her wards a fruity mocktail.
Blood Orange Spritzer
4 ounces fresh-squeezed blood orange juice
2 ounces fresh lemon juice
1 ounce honey
Ice
Lemon club soda
Blood orange wheel and sprig of rosemary
In a cocktail shaker, mix ice, orange juice, lemon juice and honey. Shake until chilled.
Strain into a rocks glass with fresh ice.
Top with lemon club soda.
Garnish with orange wheel and rosemary sprig.
MOCK TAIL
Vampire’s Kiss
1 ½ ounces vodka
1 ounce raspberry liqueur, like Chambord
½ ounce unsweetened cranberry juice
½ ounce fresh lemon juice
½ ounce grenadine
Granulated sugar and extra grenadine for rimming, optional
Dry ice, optional
Rim the glass by spinning in a plate of grenadine, then a plate of granulated sugar.
Mix vodka, Chambord, cranberry juice, lemon juice and grenadine in a cocktail shaker. Add regular ice cubes and shake until cold. Strain into your rimmed glass.
If you’re using dry ice, carefully break a small piece of ice off and using tongs place into glass. Ice should sink to bottom and create smokey effect. Use a small enough piece that it melts after about 5 minutes. Do not touch dry ice against skin.
Vampire Panic
Woodstock
While no record of the Corwin Family exists in the town history, there is a Woodstock legend that in 1834, the eldest Corwin son fell mysteriously ill. He grew pale. He started sleeping all day. He stopped eating.
Then, six months after he died, his younger brother was struck by the same condition. Prominent physicians examined him, but no cause or cure was discovered. The townspeople believed that the cause was vampirism and that the elder brother was draining the life of the younger.
The elder brother was disinterred, but even with the evidence of his body, they were not dissuaded. They supposedly removed the corpse’s heart and burned it to put the matter to rest. There’s no word on if the younger brother improved after the conflagration.
Keeping an Eye On Things Waterbury
Often part of an old home's character is the story of former residents, now deceased, who linger on through the years to keep watch over their former domain. It's not that they don’t trust the newer generation; it's just that the home was such an important part of their lives, they can’t seem to let go. In fact, many locals are of the opinion that an old house is not really the genuine article unless a ghost is in residence there. The Old Stagecoach Inn is the genuine article, according to some locals and former guests. Over the years there have been many stories of rocking chairs rocking or cabinet doors swinging open on their own, lights flickering, window shades changing position and, of course, odd noises in the night. Although none of the current staff or owners have experienced anything supernatural, several guests have insisted they felt a presence or experienced something they couldn't explain. Whether it's a settling old building or an unsettled spirit, McCormick’s Ghost Cocktail will make you feel as watched over as the inn’s guests.
Ghost Cocktail
¼ cup sugar for rimming
1 ¼ teaspoons McCormick vanilla extract
½ cup heavy cream
2 tablespoons simple syrup
1 ounce vodka
¼ cup cold club soda
1 marshmallow
Black food coloring
In a shallow plate, mix 10 drops black food coloring, sugar and ¼ teaspoon vanilla extract. Dip rim of glass into black sugar to coat.
Fill a cocktail shaker two-thirds with ice and add cream, simple syrup, vodka and 1 teaspoon vanilla. Shake until well mixed and chilled. Strain into rimmed glass. Top with club soda.
Cut marshmallow in half and use food coloring to add a dot to the center of each half. Place dot-side-up in drink.
OLD STAGECOACH INN, WATERBURY, VT
NEW TO VERMONT
Stirrings Pomegranate Liqueur
Sharp aromas of berry jam, it’s tart on your tongue, with slight drying accompanied by unmistakable flavors of juicy, dark pomegranate and mashed berries. Serve chilled, over ice or to make the perfect Pomegranate Margarita.
750ML | Vermont Code #066863 | $25.99 | SALE: $21.99
Grind Espresso Shot Liqueur
We gathered our barista & bartender friends to taste different coffee blends and spirits until we found a liquid we love: medium-roasted Colombian Arabica beans carefully blended with smooth Caribbean Rum, for a finely balanced espresso spirit we hope you like as much we do!
750ML | Vermont Code #074142 | $16.99 |SALE:
Please Drink Responsibly.
$14.99
Please Drink Responsibly
ON SALE IN OUR STORES
TEQUILA
52.99 Naturally flavored with green jalapeños to create a spicy yet balanced tequila with just the right level of heat Casamigas Jalapeño Tequila is an ultra-premium tequila with clean tasting notes of spicy green jalapeños, hints of citrus and sweet agave Code 066358
Mezcal Joven
Maguey
WHISKEY
VODKA
STORE LOCATOR
Alburgh
Jolley Alburgh Bridge
3030 US Route 2 North, Suite 1 (802) 796-3360
8 am-8 pm, 7 days
Arlington
Arlington Deli
3713 Route 7A • (802) 375-6427
8 am - 8 pm, Sun: 10 am - 5 pm
Ascutney
Fireside Beverage
31 Depot Avenue • (802) 674-2775
10am-7pm, 7 days
Barre
Beverage Baron
411 N. Main Street • (802) 479-9227
6 am - 9 pm, Fri: 6 am - 10 pm Sat: 7 am -10 pm, Sun: 7 am - 9 pm
Bellows Falls
Stanch’s Place
97 Westminster Street • (802) 463-4020
Mon-Fri: 5:30 am-10pm, Sat: 6am - 10 pm, Sun: 6 am - 8 pm
Bennington
Bennington Beverage Outlet
125 Northside Drive • (802) 442-4001
9 am - 8 pm, Fri - Sat: 9 am - 9 pm Sun: 9 am - 5 pm
Berlin
Maplefields Vermont Travelers Service Center
159 Paine Turnpike North (802) 229-5291 • 24 hours, 7 days
No matter where you are, a Vermont Liquor Store is nearby. Visit us on the web at 802spirits.com
Please call ahead to confirm store hours.
Hinesburg
116 Wine & Spirits 90 Mechanicsville Rd. (802) 482-4010
9 am -7 pm, Fri - Sat: 9 am - 9 pm Sun: 11 am -4 pm
Island Pond
Kingdom Market
12 Railroad Street • (802) 723-5464
Sun -Wed: 6 am -7 pm, ThurS - SaT: 6 am - 8 pm
Jay
Jay Country Store
1077 VT-242 • (802) 988-4040
7 am - 8 pm, Sun: 7 am - 7 pm
Jeffersonville
Jeffersonville Country Store 21 Mill Street • (802) 644-6300
(802)
10 am -10
(802) 863-6728
290 Ferry Road • (802) 425-2421 Mon -Sat: 7:30 am -5 pm, Sun: Closed
Sunoco
60 Main Street • (802) 875-5555 Mon-Wed: 6am-11pm, Thurs-Sun: 6am-11:50pm
Colchester
Dick Mazza’s General Store
777 W. Lake Shore Drive • (802) 863-1808
7 am - 9 pm, Sun: 10 am - 4 pm
Derby Center
Derby Village Store
483 Main Street • (802) 766-8113
7 am - 8 pm, 7 Days
East Thetford
Huggetts Mart
Bethel
McCullough’s Quik Stop 2069 Route 107 • (802) 234 - 9365
6 am - 9 pm
Bomoseen Beverage King Market & Deli
334 VT-4A • (802) 468-8917
8 am - 9 pm, Sun: 9 am - 7 pm
Bondville
Rawsonville Marketplace 8701 VT-30 • (802) 297-0427
6 am - 8 pm, Sun: 7 am - 8 pm
Bradford
Hannaford’s 586 Lower Plain • (802) 222-3370
Mon-Sat: 9am-9pm, Sun: 10am-8pm
Brandon
Brandon Discount Beverage & Tobacco
34 Conant Square • (802) 247-6785
10 am - 7 pm, Fri - Sat: 10 am - 8 pm Sun: 10 am -4 pm
Brattleboro
Hannaford's Supermarket
896 Putney Road • (802) 254-1160
9am-9pm ,7 days
Bristol
Bristol Beverage
21 Prince Lane • (802) 453-3990
9am - 7 pm, Sun: 10 am -4 pm
Burlington Burlington Bay Market & Café
125 Battery Street • (802) 864-0110
8 am - 8 pm, 7 days
2930 US-5 • (802) 785-2116
6am - 8pm, Fri-Sat: 6am-9pm, Sun: 7am -8pm
Enosburg Falls
Beverage Gallery
341 Main Street • (802) 933-4767
10 am - 7 pm, Sun: 10 am -6 pm
Essex Center
Essex Discount Bev.
76 Center Road • (802) 879-8951
6 am - 10 pm, Fri - Sat: 6 am - 11 pm Sun: 6 am - 10 pm
Essex Five Corners Variety
39 Park Street • (802) 879-7101
Mon - Fri: 8 am - 8 pm Sat - Sun: 9 am - 8 pm
Fairfax
Minor’s Country Store
874 Main Street • (802) 849-6838
Fri: 6 am - 9 pm, Sat: 7 am - 10 pm
Sun: 7:30 am - 9 pm
Fair Haven
Liberty Market
7 Liberty Street • (802) 265-3820
8:30 am - 9 pm, 7 days
Hardwick
Tops Market
82 Route 15 West • (802) 472-6504
9 am - 9 pm, Sun: 9 am - 8 pm
Harmonyville
Harmonyville Store
1412 Route 30 • (802) 365-9417
Mon-Fri: 7am-6pm, Sat: 8am-5pm, Sun: closed
Orleans
Olney’s General Store
72 Main Street • (802) 754-6365
Mon-Thurs: 5 am - 7 pm, Fri : 5 am -8 pm, Sat: 6 am - 8 pm, Sun: 7 am - 6 pm
Orwell
Buxton’s’ Store
499 Main Street • (802) 948-2112
7 am-8 pm, Sat : 8am - 8pm, Sun: 8am-6 pm
Poultney
Tenneybrook Poultney
10 East Main Street • (802) 287-5802
5:30 am - 9 pm, 7 days
Pownal
Dwyer’s State Line Beer & Wine
7324 Route 7 • (802) 823-7912
Mon - Wed: 9 am - 7 pm, Thurs - Fri: 9 am - 7:30 pm, Sat: 10am - 7:30 pm, Sun: 10 am - 6 pm
Jericho
Jolley
341 Route 15 • (802) 899-2507
6 am - 9 pm, 7 days
Killington
Killington Deli and Marketplace
2868 Route 4 • (802) 747-4407
Mon-Sat: 11am-7pm, Sun: 11am-6pm
Londonderry
Jelley’s Mobil
2102 Main Street • (802) 824-4556
Mon-Fri: 6am-6pm, Sat: 9am-5pm, Sun: Closed
Ludlow
Brewfest Beverage Co.
199 Main Street • (802) 228-4261
Sun-Thurs: 10am-8pm, Fri: 10am-10pm, Sat: 10am-9pm
Lyndonville
Lyndonville Redemption
406 Broad Street • (802) 626-8348
7am - 9 pm, 7 days
Manchester
Manchester Discount Beverage
380 Depot Street • (802) 362-4075
8 am - 9 pm, Sun: 8 am - 7 pm
Middlebury
Hare and the Dog
260 Court Street, Suite 3 (802) 388-2102
9 am - 6 pm, Fri - Sat : 9 am - 9 pm
Milton
Raj Liquor & Beverage
69 Middle Road • (802) 891-9888
6 am - 9:30 pm, Sat - Sun: 7 am - 9 pm
Montgomery Center
Sylvester’s Market
20 Main Street • (802) 326-4561
7 am - 9 pm, Sun: 8 am - 6 pm
Montpelier
Yankee Wine & Spirits
126 Main Street • (802) 223-2331
9 am - 7:30 pm, Fri & Sat: 9 am - 9 pm Sun: 11 am - 5 pm
Morrisville
Morrisville Beverage
81 Bridge Street • (802) 888-3120
6 am - 9 pm, Sun: 7 am - 7 pm
Newport
Newport Village Market
21 Waterfront Plaza • (802) 334-8661
7 am - 8 pm, 7 days
Northfield
Convenience Plus
Redemption & Deli
438 North Main Street • (802) 485-6300 Mon, Tue: 6 am - 9 pm, Wed-Fri : 6 am -10 pm, Sat: 7 am - 10 pm, Sun: 7 am - 9 pm
South Hero
Keeler’s Bay Variety
500 Route 2 • (802) 372-4465
6 am - 9 pm, Fri: 6 am - 9:30 pm Sat: 7 am - 9:30 pm, Sun: 9 am - 6 pm
Springfield Joe’s Discount Beverage 355 River Street • (802) 885-3555 Mon-Thu 9:30am-7pm, Fri-Sat: 9:30am-8pm, Sun: 11am-5pm
Stowe
Stowe Beverage 1880
9 am - 8 pm, Fri - Sat: 9 am - 9 pm Sun: 9 am - 7 pm
Proctorsville
Singleton’s Store
356 Main Street • (802) 226-7666
Mon-Thurs: 8am-6pm, Fri-Sat: 8am-9pm, Sun: 8am-7pm
Randolph M & M Beverage
6 Salisbury Street • (802) 728-9912
7 am - 10 pm, Sun: 8 am - 8 pm
Richford
Jolley
308 Main Street • (802) 848-3886
6 am - 9 pm, 7 days
Richmond
Richmond Market & Beverage
56 Railroad Street • (802) 434-4550
Mon - Sat: 7 am - 8 pm, Sun: 7 am -7 pm
Rochester
Village Grocery
67 North Main Street • (802) 767-3181
Mon-Sat: 8am-8pm, Sun: 9am-6pm
Rutland City
Grand Union
12 North Main Street • (802) 747-4908
Sun: 9am-7pm, Mon-Thurs: 9am-9pm, Fri-Sat: 9am-10pm
Rutland Town
Hannaford’s Food & Pharmacy
318 So. Main Street • (802) 775-0820
Sun-Thurs: 9am-8pm, Fri-Sat: 9am-9pm
St. Albans City
Beverage Mart
211 Lake Street • (802) 527-7437
6:30 am - 10 pm, 7 days
St. Albans Town
Colonial Mart
191 Swanton Road • (802) 527-7179
6 am - 10 pm, Fri : 6 am - 11 pm Sat: 7 am - 10 pm, Sun: 8 am - 10 pm
St. Johnsbury
Price Chopper
857 Memorial Drive • (802) 748-1109
9 am - 8 pm, Fri - Sat: 9 am - 9 pm, Sun: 9 am - 6 pm
Sharon
Sharon Trading Post
5038 Route 14 • (802) 763-7404
6 am - 10 pm, 7 days
Shelburne
Route 7 Liquor & Deli
2659 Shelburne Road • (802) 985-3246
6 am - 10 pm, Thu - Fri: 6 am - 11 pm Sat: 7 am - 11 pm, Sun: 7 am - 10 pm
South Burlington
Gracey’s
26 Hinesburg Rd., Unit 1 • (802) 862-1253
9 am - 9 pm, Fri - Sat: 9 am - 10 pm , Sun: 11am - 7 pm
Simon’s Store
974 Shelburne Road • (802) 862-8011
6 am - 12 pm, 7 days
Vergennes
Wallingford
Waterbury
West Brattleboro Brattleboro Discount Beverages 157 Marlboro Road • (802) 254-4950 Sun: 8am-10pm, Mon-Thurs: 7am-10pm, Sat: 7am-11pm
West Danville
Hastings Store 2748 Route 2 West • (802) 684-3398 6:30 am – 6 pm, Sun: 7am- 1 pm
West Dover Snow Mountain Market 323 Route 100 • (802) 464-9666 8 am - 8 pm, 7 days
Westmore
