HOT PICKS
Wahaka Espadín Mezcal
The Wahaka Espadín is the embodiment of traditional mezcal. Straight or mixed, the balance of smoke and sweetness marks the start of a mezcal adventure. Wahaka Espadín agave is exclusively grown and tended on the estate by master mezcalero Alberto Morales. The estate follows strict standards for farming and sustainability, and its organic certifications make it unrivaled in the industry.
088610 - 750ML - $40.99
Bowman Bros. Small Batch Bourbon
Aged in Montana’s extremes, Montana Whiskey Co.’s bourbon packs notes of heavy caramel, spicy rye and a hint of oak, all with a crisp finish. Drink it straight up, or make your favorite mixer better. The distinctive stainless-steel bottle is tough enough to handle a rugged outdoor lifestyle, whether you’re hitting the slopes or climbing into the saddle.
017020 - 750ML - $33.99
El Tequileño Reposado
El Tequileño’s 100% Highland agave tequila is open-top fermented and distilled in copper pot stills. The Reposado is aged 90 days in a Pipon, allowing for deeper cooked agave aromas and flavors. Tasting notes include light vanilla and a hint of spiciness. It won double gold at the 2024 International Spirits Challenge.
085461 - 750ML - $24.99
Exotico Blanco Tequila
The clear Blanco has a crisp, herbal aroma with spicy undertones and a robust taste of fresh agave with hints of pepper and herbal notes. Finishes with a fresh wave of heat followed by a balanced spice. The Exotico Blanco is a premium, unaged 100% agave tequila produced in the highlands of Jalisco. It is a tequila you can appreciate with a sip or use to elevate any cocktail.
085141 - 375ML - $9.99
Bushmills Irish Whiskey
Bushmills Original Irish Whiskey is a blend of triple-distilled malt whiskey and a lighter grain whiskey and has picked up 36 awards this year alone. You’ll notice its rich, smooth, warming taste almost instantly. It’s an easy-drinking, versatile whiskey that can be enjoyed neat, over ice or with your favorite mixer. Now you can get it in a new, smaller portion.
015774 - 375ML - $15.99
BY SARAH PEARSON PHOTOS BY DAVID SEAVER
Farm fresh and innovative
WHISTLEPIG DISTILLS RYE INTO ONE OF VERMONT’S MOST RECOGNIZABLE BRANDS
Nearly two decades ago, on a former dairy farm in Shoreham, master distiller Dave Pickerell took a gamble on an aged whiskey.
“Rye was the whiskey of the U.S. prior to Prohibition,” said current master distiller Meghan Ireland. “Post Prohibition, because of some economic reasons, corn was what was grown, so people all switched to distilling bourbon.”
Rye whiskey sales were low in the 1980s and 1990s, but since 2009, volumes sold have increased 1,275%, growing to 1.2 million cases by 2018, according to the Distilled Spirits Council of the United States.
Pickerell was among those who sparked rye whiskey’s modern
revival, and today, WhistlePig is one of Vermont’s most recognizable whiskey brands.
Ireland took over for Pickerell after he died in 2018, bringing her own ideas and creativity to a Vermont brand with a legacy for innovation and craftsmanship.
Ireland found her way to WhistlePig, in no small part, because of her father. While she was studying chemical engineering at Clarkson University, her dad shared an issue of Whisky Advocate about a woman master distiller.
“I decided that sounded like the best way I could use my degree,” Ireland said. “After I graduated from college, I went and got my foot in the alcohol industry any way I could. It ended up being in hard cider.”
Meghan Ireland has been master distiller at WhistlePig Whiskey since 2018. She appreciates that the Vermont company allows her to experiment with techniques, like the new Snout to Tail Bourbon, which has its barrels flipped during aging.
She still wanted to get into distilling, however, and was applying to jobs in Kentucky.
“At the same time, my dad had been gifted a bottle of WhistlePig,” she said. “I went online and looked them up and kind of just fell in love with the brand. I applied online through the website. Then, I came out here for my interview, and I fell in love with it.”
Ireland said the Vermont environment, with its mountains, lakes and cultural vibes, felt similar to the Adirondacks, where she’d gone to college. It felt like home.
And for his inspiration and encouragement, her dad gets to try samples.
“I like to joke, it was my dad's way of getting free whiskey for the rest of his life,” Ireland said. WhistlePig embraces its agricultural history and future on its 500-acre distillery property. More than half the property is used as farmland.
“We grow our own grain here that we distill, the majority of it being rye, but we also grow corn, wheat and barley for some of our smaller runs and batches that we do,” Ireland said.
The facility is powered by solar power and has implemented other sustainability initiatives.
“We're working our way towards being
certified as a regenerative farm. It does take a few years to get that certification,” she said. “Farming in the most sustainable way possible is like the biggest thing to both help the Earth and our yields. I've started doing some crop rotating and a couple of other practices that will help with that.”
The farm also boils its own maple syrup. These self-grown and locally sourced ingredients form the base of WhistlePig’s products. Both its flagship spirit (the rye) and its newest (a bourbon) are aged 10 years after the distillation process on its two custom-built stills: 750-gallon pot-and-column combination stills with nine plates. They are identical except that the newer one has a curly pigtail.
The WhistlePig 10-Year Rye is made with a mash bill of 94% rye, 6% malted barley. It’s made in small batches, about 125 barrels.
When aging is complete, it has notes of white pepper spice, caramel, vanilla and a hint of orange zest.
“A lot of your classic cocktail recipes, like the Old Fashioned, are really meant to be made with rye,” Ireland said. “It had switched to bourbon over time, just because that's what the U.S. was distilling, but those flavor profiles are meant to balance with rye.”
Rye was a traditional American spirit until Prohibition. WhistlePig helped bring it back into the mainstream.
The 10-Year Bourbon is a Kentucky-recipe bourbon that is aged with WhistlePig’s unique spin — literally.
Ireland worked with the coopers to create aging barrels with two different toasts on each side.
“We created two different low and slow toasting profiles, one which kind of focuses on more traditional whiskey notes like caramel and vanilla, a little bit of toasted oak note,” Ireland said. “Then the other one, we tried to really bring out the sugar side of the wood and wanted it to taste a little maple-y.”
Partway through the aging process, the barrels are flipped, so the batch gets the benefits of both chars.
The result is a sweet, smoky and subtly maple bourbon with a taste of Vermont craftsmanship.
By definition, whiskey needs to be aged for two years, with four to eight years typical. WhistlePig has a few products at the four- to six-year mark, but in addition to its 10-year rye and bourbon, it bottles whiskeys aged 12, 15, 18, 21, 25 and 30 years.
“When whiskey comes off the still, it's a clear product,” Ireland said. “The barrel is what gives the liquid its color. You're going to
Enjoy these cocktails from
MAPLE BOURBON SOUR
1 ½ ounces WhistlePig Snout-To-Tail Bourbon, Aged 10 Years
¾ ounce maple syrup
1 ounce fresh squeezed lemon juice
2 dashes bitters
1 egg white Orange peel or cherry for garnish
MAPLE OLD-FASHIONED
1 ½ ounces WhistlePig Small Batch Rye, Aged 10 Years
¼ ounce maple syrup
3 dashes bitters Orange peel for garnish
Add all ingredients to an old-fashioned cocktail glass. Add ice. Stir until maple syrup is properly diluted. Garnish with fresh orange peel.
Combine all ingredients in a cocktail shaker. Fill shaker with ice, cover and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with
get that brown color over time. Then, you're going to have a couple of different reactions that happen. Esterification is a big one. Also, oxidation is another big one. All of these are going to change that flavor profile as that liquid pushes in and out of the wood.”
WhistlePig may have revived a traditional American spirit, but they aren’t tied to a traditional legacy or recipe. Ireland said she has a lot of latitude to experiment and innovate.
“I don't think I've ever been told no, and I've been here for eight years now,” she said. “We're really allowed to push the boundaries and see what new flavor profiles we can get into whiskey, and how we can continue to make the best whiskey that we can.”
WhistlePig has the philosophy that there are “zero generations of history,” it isn’t trying to stick to grandad’s recipes.
“We're really allowed to do whatever we want here to make the best whiskey that we can,” Ireland said.
Zoning regulations prevent the Shoreham facility from being open to the public, but you can still sample WhistlePig products at the WhistlePig Pavilion in Stowe or the tasting room above Simon Pearce Glass in Quechee.
Lost Lantern, based in Vergennes, VT, shines a light on the best whiskey from all across the United States. Our flagships are blends of bourbons and ryes from states that have never been blended before.
Far-Flung Bourbon has notes of baking spice, dark chocolate, and dried fruits, with a rich, creamy palate. Two versions available:
Cask Strength NEW! 100 Proof (look for a red label)
Far-Flung Rye is fresh and grassy, with hints of mint, lemon, and balanced oak and rye spice.
VT
WhistlePig’s forward-looking spirits, rooted in Vermont’s farmland, are refined by craftsmanship and push the boundaries of what great whiskey can be.
BY SARAH PEARSON
On the rocks
Enjoy a day ice fishing, then celebrate the catch of the day with a cocktail
When you’re ready to (safely) strike out on the lake, rod, reel and thermos of coffee in hand, ice fishing is there for you to relax and enjoy the winter chill.
There’s just something about the thrill of the flag shooting up and the enjoyment of eating something you worked hard to catch.
Across Vermont, you can reach the best lake spots to catch different species of fish, no boat necessary. Trout, pickerel, smelt, landlocked salmon, bass, pike and perch all have winter or open seasons.
Four inches of clear black ice is the recommended minimum for ice fishing. If you’re bringing a sled
or heavy gear, ice should be thicker. The Fish and Wildlife Department recommends you leave vehicles on shore, as some break through the ice each year. Even on a single waterbody, it is important to know that ice thickness is not always uniform. Areas around pressure cracks or near stream or river inlets can be thinner and weaker than surrounding ice. Test ice as you go, bring a buddy, and have gear to selfrescue if necessary.
Just a reminder that even though it’s winter, you still need a fishing license, and if you catch a tagged fish, you are encouraged to report it to the Vermont Fish and Wildlife Department.
There is one day out of the year you can go ice
fishing without a license and that is Jan. 31. Free Ice Fishing Day is held on the last Saturday in January, every year. That day will also be the Ice Fishing Festival, where you can learn ice fishing basics and tips like how to filet a fish. Vermont Fish & Wildlife staff will be at Elmore State Park from 11 a.m. to 3 p.m. to help everyone enjoy a winter day ice fishing with friends. Tom's Bait and Tackle is generously donating all bait needed for the day, some 5,000 maggots and 240 minnows.
Here are some places Vermont Fish and Wildlife and other sources recommend for ice fishing and some cocktails to celebrate your catch (or commiserate if you go home empty-handed).
Crystal Lake Barton
Crystal Lake is a glacially formed waterbody that has an abundant population of native lake trout. It is approximately 3 miles long and about one mile in width. In some places it is known to be more than 100 feet deep. Walk out from the state park and fish in 10 to 50 feet of water. Fish and Wildlife recommends trying jigging spoons like a Swedish Pimple just above the lake bottom, or setting minnows under tip-ups and place the bait on or near the bottom.
Sweater Weather
1 ¾ ounces Black Flannel Dutch Soul gin
¼ ounce allspice dram liqueur
1 ounce reduced spiced cider syrup*
½ ounce fresh lemon juice
Candied sour black cherry or similar candied cherry
Rinse a rocks glass with Laphroaig (or similar smoky single malt). Add Dutch Soul, allspice dram, reduced cider and lemon juice in a cocktail shaker with ice.
Shake and strain into pre-rinsed rocks glass over fresh ice. Garnish with a cherry.
Reduced spiced cider syrup
4 cinnamon sticks
¼ cup fresh ginger
1 tablespoon green cardamom pods
½ gallon fresh apple cider
Add cinnamon sticks, fresh ginger and green cardamom pods to the fresh apple cider. Reduce to one-quarter of the original volume or 16 ounces on a low boil while skimming off foam. Remove spices halfway through reducing. Strain through fine-mesh strainer or cheesecloth. Cool before using.
VERMONT PRODUCT
Lake Elmore Elmore
Lake Elmore is 219 acres and lies northwest of the village and empties into the Lamoille River through Pond Brook. The town calls the area, the “beauty spot of Vermont.” The lake itself is home to a notable yellow perch population as well as northern pike. You can access the lake for ice fishing from Elmore State Park or the Wildlife Access Area near the south end of the lake and fish in 10 to 15 feet of water. Fish and Wildlife recommends minnows under tip-ups for northern pike and bigger perch. Despite the nearby Elmore Mountain, the lake area is often windy. Choose the end of the lake that offers the most protection from the wind.
Wind at Your Back
2 ounces white rum
¼ ounce ginger liqueur
1 ounce fresh apple juice
½ ounce fresh lime juice
¼ ounce simple syrup
Apple slice
Add all liquid ingredients to shaker and fill with ice.
Shake and strain into a chilled cocktail glass.
Garnish with a thin apple slice.
Molly’s Fall Pond
Cabot
This undeveloped state park with no visitor facilities is alongside the Molly’s Fall reservoir. Anglers will find a variety of fish including rainbow trout, brown trout, northern pike, pickerel, smallmouth bass and yellow perch here. Head out near Marshfield Dam and set tip-ups with large minnows off the bottom in 15 to 40 feet of water. Jig for perch using small jigs hooked with small pieces of worm near flat bottoms with weeds in 10 to 30 feet of water. Set tip-ups for larger perch using small minnows off the bottom in 15 to 40 feet of water. Channel your inner literary fisherman with this cocktail.
Hemingway Daiquiri
2 ounces white rum
½ ounce maraschino liqueur
¾ ounce lime juice
½ ounce grapefruit juice
Lime wheel
Add the rum, maraschino liqueur, lime juice and grapefruit juice into a shaker with ice and shake until well chilled.
Strain into a coupe glass.
Garnish with a lime wheel.
Lake Dunmore
Salisbury and Leicester
The waters in front of this state park on Lake Dunmore provide good fishing for yellow perch, black crappie, large and smallmouth bass, northern pike and even lake trout. Walk out from the state park beach and veer to the right, and set minnows 1 to 2 feet off the bottom on tipups in 8 to 12 feet of water along the Route 53 shoreline, advises Fish and Wildlife. Look for scattered weedbeds in 10 to 15 feet of water straight out from the small boat access at the left side of the state park beach. These weeds will hold perch, crappie and bass. Going farther out into 40 to 60 feet of water beyond the end of the beach will get you into lake trout territory. Jig or set minnows right on the bottom.
Spicy Hot Chocolate
1 cup milk
2 tablespoons unsweetened cocoa powder
2-3 tablespoons white granulated sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon cayenne powder (or more, to taste)
Pinch of salt for garnish on top
Marshmallows or whipped cream for garnish
In a medium pot on medium heat, add your milk. Add in your unsweetened cocoa powder, cinnamon, cayenne, vanilla extract and sugar. Whisk together until combined and creamy.
Let warm on the stove, stirring occasionally, for around 5 minutes. Taste and adjust seasoning. Add extra sugar if you want it sweeter, more spice if you want it spicier. Once warmed, pour into a mug or a thermos to take with you.
Try this mocktail while fishing
Ginger-lime Spritzer
½ cup sparkling water
1-2 tablespoons ginger juice*
2 tablespoons lime juice, about 1 lime
Stevia Ice
Fill a glass with ice. Add ginger (start with 1 tablespoon and add more, to taste) and lime juice. Give it a stir and sweeten with a couple drops of stevia, to taste. Top with sparkling water.
*Put washed and unpeeled ginger through a juicer and strain. Alternatively, chop ginger and blend in a blender with enough water to get it smooth. Then, strain.
Try this mocktail with your catch
MOCK TAIL
MOCK TAIL
PERFECTLY FITS FOR YOUR HOLIDAY FAVORITES, INCLUDING EGGNOG, KREMAS, AND COQUITO
2OZ RHUM BARBANCOURT
1/4OZ SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
ORANGE PEEL FOR GARNISH Old Haitian
LEARN MORE
NATURAL ELDERFLOWER LIQUEUR
Knight Point
North Hero
This sheltered bay in the Champlain Islands is perfect for new anglers and young families. The state park provides easy access to productive shallow waters with lots of vegetation and habitat for perch, sunfish, bass and pike. Drill holes in areas that are 5 to 8 feet of water, and set up in areas where you can see scattered weeds under the ice. Small jigs tipped with waxworms and tip-ups with minnows will catch almost anything in the area. Don’t miss the North Hero Great Ice! Festival on Feb. 13 to 15 at the City Bay on the other side of the island. There’s skating, fireworks, snow sculptures, snowshoeing, a Christmas tree bonfire and more.
Bonfire
2 ounces mezcal
¾ ounce lemon juice
¾ ounce simple syrup
1 egg white*
Ground cinnamon
Ground nutmeg
Put the mezcal, lemon juice, simple syrup and egg white in a cocktail shaker and dry-shake (without ice) until frothy.
Add ice to the shaker and vigorously shake.
Strain into a chilled double-rocks glass.
Garnish with ground cinnamon and nutmeg.
*Consumption of raw eggs may increase the risk of foodborne illness.
Garnish with mint leaf and cranberries.
Ice Fishing on Lake Champlain
Sandbar State Park
Milton
Named for the sandbar created by sediments deposited by the Lamoille River, this is a shallow area shore along Lake Champlain. Located at the beginning of the Route 2 causeway heading onto the Champlain Islands, the waters around this state park provide great fishing for many species. On the north side of the causeway, in front of and west of the state park, deeper water edges are great places to try for salmon cruising the drop along the causeway. Try setting tip-ups with minnows just under the ice, suggests Fish and Wildlife. You might get some nice pike that hang around the deep weed edges, too. Note that fishing is not allowed at Sand Bar Wildlife Refuge. Warm up from your efforts with this bourbon-based cocktail.
The Full Montenegro
2 ounces bourbon
1 ounce Amaro Montenegro
½ ounce honey syrup (equal parts honey and water, stirred until dissolved)
4 dashes chocolate bitters
Lemon slice
Combine all ingredients into a mixing glass, add ice and stir.
Strain over a large rock in a rocks glass.
Garnish with a thin lemon slice and a shaving of milk chocolate.
Ice Fishing at Sand Bar, Milton
Peppermint Espresso Martini
Rim a glass with crushed peppermint candies. Add all ingredients to a shaker with ice. Shake and strain into peppermint-rimmed glass. Garnish with three espresso beans. 2 OZ TITO’S HANDMADE VODKA
Lake Memphremagog
Newport Town
Newport is the hub for all things outdoor recreation in the Northeast Kingdom. Lake Memphremagog, which crosses the border with Canada, sees anglers in each season. Lake access is available off Coventry Street and Whipple Point. Fish that make their home in the lake include brown trout, bullhead, burbot, carp, chain pickerel, lake trout, largemouth bass, landlocked salmon, northern pike, panfish, rainbow smelt, rainbow trout, smallmouth bass, walleye and yellow perch.
Vieux Carré
¾ ounce rye whiskey
¾ ounce cognac
¾ ounce sweet vermouth
2 teaspoons Benedictine liqueur
4 dashes pimento aromatic bitters
Maraschino cherry or lemon twist for garnish
Add the rye whiskey, cognac, sweet vermouth, Benedictine and bitters into a mixing glass with ice and stir until well chilled.
Strain into a rocks glass over fresh ice or a cocktail glass.
Garnish with a cherry, a lemon twist or both.
Holidays COCKTAILS
FESTIVE RECIPES TO CELEBRATE THE SEASON
FOR THE
Basil Hayden 75
Ingredients:
1 part Basil Hayden Kentucky Straight Bourbon Whiskey
1 part fresh orange juice
¾ part simple syrup
½ part fresh lemon juice
4 dashes orange bitters
Champagne or Prosecco
Garnish:
Orange twist
Combine ingredients except for sparkling wine in a cocktail shaker with ice. Shake and strain into a champagne glass. Top with sparkling wine and garnish with an orange twist.
Holly Berry
Ingredients:
2 ounces El Tequileño Blanco
1 ounce winter berry and eucalyptus syrup
1 ounce freshly squeezed lemon juice
1 part freshly squeezed orange juice
¾ ounce Aquafaba
Top with soda
Garnish:
Mint and winter berries
Add ingredients to a cocktail shaker with ice and shake until cold. Strain into a highball glass over cubed ice and top with soda. Garnish with mint and winter berries.
14-Year-Old Manhattan
Ingredients:
2 parts Glenfiddich 14-Year-Old Bourbon Barrel Reserve
1 part Carpano Antica Vermouth
2 dashes orange bitters
Garnish:
Dehydrated blood orange slice
Stir ingredients with ice until well chilled. Strain into a Manhattan glass. Garnish with a dehydrated blood orange slice.
South of the North Pole
Ingredients:
2 ounces Mr. Pickles Gin
¾ ounce lime juice
¾ ounce simple syrup
4-5 mint leaves
Garnish:
Lime wheel, mint and powdered sugar
Add all ingredients into a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Garnish with mint, and sprinkle with powdered sugar.
Cranberry Spritz
Ingredients:
1½ ounces Cuervo Tradicional Blanco
1 ounce cranberry juice
½ ounce lime juice
3 ounces sparkling wine
Garnish: Cranberries
Combine first 3 ingredients and pour over ice. Top with sparkling wine and garnish with skewered cranberries.
Brendan’s Spiced Eggnog
Ingredients:
2 ounces St. Johnsbury Brendan’s Spiced Rum
6 ounces eggnog
Garnish:
Sprinkle of ground nutmeg on top and a cinnamon stick
Combine rum and eggnog in your favorite mug. You can serve this holiday favorite hot or cold, so enjoy!
Elderflower Rummosa
Ingredients:
1 ounce St. Johnsbury Dunc’s Elderflower Rum
½ ounce cranberry juice
3 ounces Prosecco
Garnish:
Cranberries and rosemary sprig
Mix ingredients together in a wine glass. Garnish with cranberries and rosemary sprig.
Espresso Martini
Ingredients:
2 ounces Tito’s Handmade Vodka
1 ounce coffee liqueur
1 ounce espresso
½ ounce simple syrup
½ ounce creamer (optional)
Garnish:
3 espresso beans
Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with espresso beans.
Mistletoe Margarita
Ingredients:
2 parts Hornitos Plata Tequila
1 part Monin pomegranate syrup
1 part fresh lime juice
3 dashes grapefruit bitters
Garnish:
Sugar rim and mint
Combine ingredients in a cocktail shaker with ice, shake, and strain into a rocks glass, garnish with sugar rim and mint sprig.
COCKTAILS FOR THE Holidays
New Fashioned
Ingredients:
1½ ounces Casamigos Reposado Tequila
1 tablespoon simple syrup
2 dashes Peychaud’s® Bitters
1 dash Angostura® Bitters
Garnish: Rolled grapefruit peel through skewer
Combine all ingredients into a glass mixer. Add ice, stir well for 30-45 seconds and strain into a rocks glass. Add large ice block, and express natural grapefruit oils over top of cocktail and garnish.
Proper Coffee-tini
Ingredients:
2 parts Proper No. Twelve
1 part Irish cream
4 parts iced coffee
Garnish: Coffee beans
Add all ingredients into a shaker. Shake and strain into a martini glass. Garnish with coffee beans.
Sonoran Water
Ingredients:
El Mexicano Blanco
1 ounce fresh melon juice (or a 1.5-inch chunk)
½ ounce fresh lime
3 ounces soda
Garnish: Fresh mint
Add all parts to highball glass and garnish with mint. If using fresh melon, add melon and mint to shaker and gently muddle. Add all except soda and shake gently. Pour over rocks in a highball glass and top with soda.
Far Hills Cider Smash
Ingredients:
1½ ounces Penelope Wheated Bourbon
2 ounces apple cider
½ ounce fresh lemon juice
¾ ounce maple syrup
Dash of cinnamon
Garnish:
Apple slices, cinnamon and rosemary sprig
Shake all ingredients with ice until well chilled. Strain into a rocks glass over fresh ice. Garnish with apple slices, a rosemary sprig and a light dusting of cinnamon.
Cranberry Fizz
Ingredients:
1 part Hendrick’s Gin
2 parts cranberry juice
1 part sparkling wine
Garnish:
Cucumber slices, mint sprig and cranberries
Fill a tall glass with ice. Add Hendrick’s Gin and cranberry juice. Stir gently to combine. Top with sparkling wine. Garnish with cucumber slices, a mint sprig and a few cranberries. Serve immediately, and enjoy the refreshing fizz!
Fall Sour
Ingredients:
1½ ounces Nikka Coffey Grain Whisky
½ ounce Amaro
¼ ounce cinnamon syrup
1 ounce lemon juice
2 dashes Angostura bitters
Garnish:
Lemon wheel, Luxardo cherry and nutmeg
Shake and strain over ice. Grate nutmeg on a lemon wheel for garnish.
ON SALE IN OUR STORES
BRANDY
FORTIFIED WINES
GIN
COCKTAILS
CORDIALS
RUM
TEQUILA
STORE LOCATOR
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.
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
Mon - Fri: 9 am - 7:30 pm, Sat: 11am - 7 pm, Sun: 10 am - 5 pm
Jericho
Jolley
341 Route 15 • (802) 899-2507
6 am - 9 pm, 7 days
Johnson
Jolley
290 Ferry Road • (802) 425-2421
-Sat: 7:30 am -5 pm,
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
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.
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
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
Pearl Street Beverage
240 Pearl Street • (802) 862-1209
10 am - 9 pm, Fri - Sat: 10 am -10 pm, Sun: Closed
802 BWS
Ethan Allen Shopping Center, North Avenue • (802) 863-6728
10 am - 8 pm , Fri - Sat: 10 am - 9 pm Sun : 10 am - 6 pm
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
Nan's Mobil
1301 Main St. • (802) 849-6161
Sun-Thur: 4:45 am - 9 pm, Fri-Sat: 4:45 am - 9:30 pm
Fair Haven
Liberty Market
7 Liberty Street • (802) 265-3820
8:30 am - 9 pm, 7 days
Glover
Currier's Quality Market
2984 Glover Street • (802) 525-8822
sun-sat: 6am-9pm
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
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
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
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
25 VT-15 •802-635-9566
5am-11:45pm, 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
Orleans
Olney’s General Store
72 Main Street • (802) 754-6365
Mon-Thurs: 5 am - 9 pm, Fri-Sat: 5 am -10 pm Sun: 7am - 8 pm
Stowe Stowe Beverage 1880 Mountain Road • (802) 253-4525
10 am - 7 pm, Sun: 11 am - 6 pm
Swanton
Swanton Spirits 75 First Street • (802) 868-5139
9 am - 8:30 pm, Fri - Sat: 9 am - 9pm Sun: 9 am - 6 pm
Vergennes
Vergennes Wine & Beverage Inc.
211 Main Street • (802) 877-6312 10am - 7 pm, Sun: 11 am - 6 pm
Waitsfield
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
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
Mehuron’s Market 5121 Main Street • (802) 496-3700
8 am - 8 pm, Sun: 8 am - 6 pm
Wallingford Tenneybrook 172 N Main Street • (802) 446-2257
6 am - 9 pm, 7 days
Warren Paradise Provisions
2367 Sugarbush Access Road (802) 583-2757 Sun-Thurs: 7am-6pm, Fri & Sat: 7am-9pm
Waterbury
Crossroads Beverage & Deli
52 North Main Street • (802) 244-5062
6 am - 9 pm, Sat - Sun: 7 am - 9 pm
West Addison
West Addison General Store 5944 VT-17•(802) 759-2071
6 am - 8 pm, Sun: 6 am -7 pm,
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
Black Diamond Spirits
267 Route 100 • (802) 464-0220 Sun: 10:30 am – 6 pm, Mon-Thurs: 11am- 8 pm Fri: 11 am – 9 pm, Sat: 10:30am- 9 pm
Westmore
Willoughby Lake Store
2003 VT-5A • (802) 525-3300
7 am - 9 pm, 7 days
White River Junction The Station 18-42 Sykes Mountain Avenue (802) 698-8486
6 am - 11 pm, Sun: 6 am - 10 pm
Williston
Hannaford’s Food & Pharmacy
78 Marshall Avenue, Taft Corners (802) 878-0032
