Vermont Sugar Maple
Vermont is a rugged place full of deep valleys, wooded slopes and rocky ridges. People have worked hard over generations to survive amidst cold winters, rocky soil and plenty of rain. Native Americans discovered a way to make sugar by tapping hard maple during the spring when daytime temperatures were above freezing but nights were still bitter cold. Despite its tough climate, Vermont is one of the most stunning landscapes, especially when the leaves of this emblematic tree turn fiery shades of red and orange and light up hillsides from the Taconic Mountains in the south to Lake Champlain and Memphremagog (of whiskey running fame) in the north.
Mashbill and Tasting Notes: Split Spirits Vermont is made from Champlain Valley grown barley (45%), corn (30%) and rye (25%) and infused with sugar maple wood (Acer saccharum). It has the unmistakable aroma of maple syrup on pancakes with a hint of banana bread. The full bodied spirit has notes of browned butter and molasses cookie dough. Long, crisp finish with lingering baking spices. 100 proof/50% ABV.