Find us in downtown Bennington, VT on Saturday, October 14th from 10:0 AM - 5:00 PM (EDT) for the Better Bennington Harvest Festival. This free and all-ages event features over 75 vendors including artisans, craftspeople, specialty foods, distilled spirits, and more! There will be 4 stages with live music, activities, and a variety of food and beverage vendors. We’ll be there, showcasing our spirits (which will be available for purchase) and offering tastings. Be sure to stop by!
Stowe Foliage Arts Festival
Join Mad River Distillers on Friday through Sunday, October 6th - 8th for the annual Stowe Foliage Arts Festival at Topnotch Field in beautiful Stowe, VT. This event showcases art and fine craftwork from over 150 juried artists and artisans, as well as a variety of specialty food/distilled spirit vendors sampling and selling their uniquely crafted products. There will be live music, great food and beverage offerings, and traditional craftwork demonstrations, as well as the complimentary views of Vermont’s stunning Fall foliage. We will be offering bottle sales and complimentary tastings from our line of spirits. Tickets can be purchased on-line at https://www.eventbrite.com/e/stowe-foliage-arts-festival-tickets-555120529447?aff=erelexpmlt
Vermont Wine and Harvest Festival @ Mt. Snow Resort
Find us at the Vermont Wine and Harvest Festival at Mt. Snow Resort in West Dover on Saturday, September 23rd from 11:00 AM-5:00 PM (EDT) for the Grand Tasting and Artisan Expo. This great event brings together over 60 vendors including distilleries, breweries, wineries, and cideries. The Bluebird Lift will also be operating for rides to the summit view of Southern Vermont’s breathtaking Fall foliage. We’ll be there, showcasing our spirits (which will be available for purchase) and offering tastings. Be sure to stop by!
Tasting @ Hare and the Dog in Middlebury
Join Mad River Distillers on Friday, September 29, 2023 at Hare and the Dog in Middlebury, VT. There will be complimentary tastings from our line of spirits between 4:00pm and 6:00pm. Feel free to ask questions! Bottles will be available for purchase.
Tasting at Stowe Beverage
Join Mad River Distillers on Friday, September 15, 2023 at Stowe Beverage in beautiful Stowe, VT. There will be complimentary tastings from our line of spirits between 4:30pm and 6:30pm. Feel free to ask questions! Bottles will be available for purchase.
Purple Skies
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Purple Skies
- Yield: 1 cocktail 1x
Description
Our spin on the Aviation cocktail made with Rum 44, Creme de Violette, and a special ingredient that offers a beautiful pop of purple.
Ingredients
Scale
- 1.5 oz. of Rum 44
- 1 oz. of fresh lime juice
- 1/2 oz. of Creme de Violette
- 1/2 oz. of Orange Curacao (or Cointreau)
- 1/2 oz. of simple syrup
- 2 dashes of Orange Bitters
- 2 droppers of B'lure Flower Extract
Instructions
- Combine all ingredients (except B'lure) in a shaker with ice.
- Shake hard, then strain into a stemless wine glass over pebbled or crushed ice.
- Top with a couple droppers of B'lure Flower Extract.
- Garnish with a dehydrated lime wheel.
Featured Spirit
8 Cocktail Recipes Made With Herbs
In a recent blog post, we shared why herbs should be a top consideration when shopping for your cocktail supplies. They offer great flavor and aromatic qualities, and there are so many ways that you can incorporate them! You can find herbs in bitters, you can infuse a simple syrup with them, and even add them to your drink as a garnish. At our Burlington Tasting Room, we often use fresh herbs in our cocktails, so we wanted to share some great recipes that incorporate them:
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1 oz. of Roasted Peach Syrup
-1/2 oz. of fresh lemon juice
-1/2 oz. of pineapple juice
-soda water
Instructions:
Combine all ingredients (except the soda water) in a shaker with ice. Shake well, then strain over fresh ice into a stemless wine glass. Top with soda water. Add a fresh sprig of thyme or rosemary as a garnish.
To make the roasted peach syrup:
Take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides. Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.
Ingredients - Yields 1 Cocktail:
-2 oz First Run Rum
-3/4 oz Rosemary Syrup
-1 oz Lime Juice
-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.
To make the rosemary syrup:
In a Mason Jar, take 8-10 sprigs of rosemary and place in 1 cup of boiling water. Let steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.
Ingredients - Yields 1 Cocktail:
-1.5 oz RUM 44
-3/4 oz Lemon Juice
-1/2 oz Simple Syrup
-5 dashes Scrappy's Lavender Bitters
-Club soda
Instructions:
In a shaker, combine all ingredients with ice. Shake for about 8-12 seconds. Double strain contents into a highball glass over cubes. Top with club soda. Add a lavender sprig for garnish.
Ingredients - Yields 1 Cocktail:
-2 oz RUM 44
-1/2 oz Aperol
-1 oz Simple Syrup
-1 oz Lemon Juice
-4 Basil Leaves
-Lemon Wedge
Instructions:
In a shaker, add all ingredients (minus lemon wedge) with ice. Shake for about 8-15 seconds. Strain contents into a glass over fresh ice. Add a lemon wedge and fresh basil for garnish.
Ingredients - Yields 1 Cocktail:
-2 oz Mad River Distillers Straight Bourbon
-1/2 oz simple syrup
-10 mint leaves
-crushed ice
-3 mint sprigs for garnish
Instructions:
In a silver julep cup, add the simple syrup and 10 mint leaves. Using a muddler, gently press the mint into the simple syrup to release the oils, being careful not to tear the mint. Pour the Straight Bourbon over the muddled mint. Add crushed ice to the cup, filling until there is a slight mound at the top. Garnish with the 3 mint sprigs.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of Rum 44
-¾ oz. of lime juice
-¾ oz. of mint simple syrup
-¼ oz. of Baird Farm Mint Infused Vermont Maple Syrup
-2 dashes of Fee Brothers Mint Bitters
-Club soda or seltzer to top
To make this cocktail:
Combine all ingredients except for the club soda (or seltzer) in a tall glass filled with ice. Stir to incorporate ingredients, then top with the club soda or seltzer. Garnish with a lime wedge.
To make a mint simple syrup:
Combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of botanical-infused Rum 44
-1 oz. of Rum 44
-1/2 oz. of Lillet
Instructions:
Combine all ingredients in a mixing glass with ice. Serve up in a coupe. Garnish with a lemon twist.
To make the botanical-infused Rum 44:
Age 21 grams of Juniper in a 750ml bottle of Rum 44 for one week. After straining through a cheese cloth, continue aging for an additional week, with 3 grams of Coriander, 4 Cardamom pods, 1 gram of Fennel, 6 grams of Dried Lemon Peel, and 6 grams of Dried Orange Peel. After a week, strain again through a cheesecloth.
Ingredients - Yields 1 Cocktail:
-2.5 oz Bourbon Whiskey
-1.5 oz Half & Half (or Oat Milk)
-1/2 oz cane sugar syrup
-10 fresh mint leaves
Instructions:
Add mint to a shaker, and press with a muddler. Add remaining ingredients to the shaker, and shake with ice. Fine strain contents over crushed ice. Garnish with a mint sprig.
While some of these recipes require a little preparation before shaking up, we’re sure you’ll see that the extra effort is worth it for all that herbs can add to your favorite cocktails. If you try one of these recipes and love it, share it on social and tag us! We’d love to see your creation. Lastly, if you’re looking for bitters or herb-infused syrups, be sure to stop into our Burlington Tasting Room and check out our retail section. Cheers!
Written and published by Brianne Lucas on September 5, 2023.
Burnt Peach
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Burnt Peach
- Yield: 1 cocktail 1x
Description
A uniquely peach cocktail made with our Burnt Rock Bourbon and a roasted peach syrup.
Ingredients
Scale
- 2 oz. of Burnt Rock Bourbon
- 1 oz. of Roasted Peach Syrup
- 1/2 oz. of fresh lemon juice
- 1/2 oz. of pineapple juice
- soda water
Instructions
- Combine all ingredients (except the soda water) in a shaker with ice.
- Shake well, then strain over fresh ice into a stemless wine glass.
- Top with soda water.
- Add a fresh sprig of thyme or rosemary as a garnish.
Notes
To make the roasted peach syrup:
Take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides. Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.
Featured Spirit
Stowe British Invasion
Join Mad River Distillers at the Special Events Field in Stowe, VT on September 15th-17th, 2023 for the 32nd annual British Invasion. This event is the largest all British motorcar show in the United States, featuring over 600 British vehicles from the US and Canada every year! Friday night, there is a “Block Party” at 6:30 pm. Show hours are Saturday 9am-5pm, and Sunday 9am-3pm. There will also be a wide variety of vendors and food trucks on site. We will be offering bottle sales and complimentary tastings from our line of spirits. Visit the event website for more information at https://www.britishinvasion.com/.
Southern VT Art and Craft Festival
Join Mad River Distillers on September 8th- 10th at the Southern Vermont Art and Craft Festival at the Riley Rink Events Field in Manchester, VT. Show hours are 10AM – 5PM Friday and Saturday, and 10AM – 4PM on Sunday. The show is outdoors rain or shine. Parking is free. You will enjoy creations from over 125 artists and artisans, live music by popular local musicians, delicious food and beverage offerings including beer and wine, as well as live demonstrations by master craftspeople. We will be offering bottle sales and complimentary tastings from our line of spirits. More information and a link for purchasing tickets can be found at https://southernvtartcraftfest.com/.
Why You Should Use Herbs In Cocktails
When you’re out shopping for cocktail supplies, herbs probably aren’t a top consideration on your ingredient list, but that’s a shame. Fresh herbs can offer great flavor and aromatic qualities to your cocktails, in addition to making a beautiful garnish. At Mad River Distillers, we often use fresh herbs grown right in our Burlington Tasting Room as a garnish on a number of cocktails. We have also used herbs to infuse flavor in ingredients, such as in a rosemary simple syrup.
Here are some top herbs that pair well with cocktails:
- Mint: this herb is a popular choice and used in a variety of warm-weather cocktails, such as in mojitos and fruit cocktails, because it is perceived to be both cooling and refreshing. Fresh mint also offers a very nice aroma, makes an excellent garnish, and can add a lot of flavor when muddled.
- Rosemary: this is a fragrant herb that is actually a member of the mint family, and it is often used in cooking. In a cocktail, it adds a piney aroma, so it works well in an infused simple syrup and as a garnish.
- Lavender: this herb is both fragrant and floral. When it comes to cocktails, lavender bitters are a popular choice, but it also makes for a lovely garnish with its pop of purple.
- Lemongrass: this citrusy herb works very well in rum cocktails, adding some extra aromatics and a bit of zest. It works well in simple syrups, can be found in bitters, but can also be used as a garnish.
- Basil: this herb is a bit sweeter (depending on the basil you select, some may be a touch more spicy than sweet). Like mint, it works very well with cocktails incorporating citrus or berries. It makes for a beautiful and aromatic garnish, but also tastes great in a syrup.
There are other herbs that add unique flavors and aromas to cocktails, including cilantro, thyme, sage, dill and tarragon. These tend to work better with specific spirits. For example, as a savory herb, thyme works best with gin cocktails. Cilantro and dill make for great additions to a Bloody Mary. Our top herbs above work great in whiskey and rum drinks.
If you’re new to incorporating herbs in your cocktails, a great first place to experiment is with bitters. There are a variety of bitters out there with herb flavors. Just a couple dashes of lavender or rosemary bitters and you’ll get a sense of what herbs can offer. Our Burlington Tasting Room has an entire wall of bitter options available, so you’ll have plenty to explore.
Another way to explore herbs is by making an infused simple syrup. A simple syrup is made from one part sugar dissolved in one part water. When you cook the herb in the mixture as the sugar dissolves, you infuse the simple syrup with flavor. Then you simply strain out the solids before using in your cocktail. You should wash your herbs in case any insecticides were used, and be sure to read which part of the herb to include. Some stems can impart a bitter flavor.
Lastly, and most simply, incorporate herbs as a garnish! Very little preparation is needed. You just buy or clip the fresh herb and add it to your glass once your cocktail is poured. We like to give our herbs a little slap before adding them to our drinks, as it awakens the aromatics and adds to the overall cocktail experience when you take those first few sips.
Have we convinced you to give herbs a try in your next home bartending adventure? We hope so! Herbs have been used with spirits for a very long time, and for good reason, so go ahead and hop on the herbal bandwagon. If you need any pre-made herbal ingredients, such as bitters or syrups, our team at the Burlington Tasting Room are always happy to answer questions and steer you in the right direction.
Happy mixing!
Written and published by Brianne Lucas on August 21, 2023.
Whiskey Sour Cocktail Recipes
The whiskey sour is a cocktail that combines whiskey with lemon juice and a sweetener (such as maple syrup or a simple syrup). It’s a slightly sweet but citrus-forward (and tart) drink that originates back to the late 1800’s. Given the lemon juice, these cocktails are always shaken, which awakens the citrus. A typical garnish for a Whiskey (or Bourbon) Sour would be an orange slice and a cocktail cherry, but there are always opportunities to add new flavors and aromas to your cocktail by experimenting and creating your own riff. We’ve made a variety of whiskey sour cocktail riffs at our Burlington Tasting Room over the years. With National Whiskey Sour Day in August, we wanted to share some of these recipes with you, so you can try them from home.
Before you get started, make sure you have some maple syrup and/or simple syrup on hand, as well as some fresh lemon juice, and of course, a bottle of our Straight Bourbon and Revolution Rye Whiskey.
Ingredients - Yields 1 Cocktail
-2 oz. of Bourbon Whiskey
-3/4 oz. of lemon juice
-1/2 oz. of Vermont Maple Syrup
-1/2 oz. of Rosemary Syrup
-2 dashes of Angostura Bitters
Instructions:
To make a rosemary syrup–
In a Mason Jar, take 8-10 sprigs of rosemary and place in 1 cup of boiling water. Let the rosemary steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.
To make the cocktail–
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.
Ingredients - Yields 1 Cocktail
-2 oz. of Revolution Rye Whiskey
-1 oz. of Lemon Juice
-1 oz. of Simple Syrup
-4 dashes of Angostura Cocoa Bitters
Instructions:
Combine all ingredients in a shaker with ice. Shake for about 8-12 seconds. Double strain contents into a chilled coupe glass.
Ingredients - Yields 1 Cocktail
-2 oz. of Revolution Rye Whiskey
-1 oz. of lemon juice
-2 oz. of stout simple syrup (we made ours using
2-16 oz. cans of Guinness)
Instructions:
To make the stout simple syrup–
In a saucepan, bring 2-16 oz. cans of stout to just below a rolling simmer. Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add 2-2.5 cups of sugar and stir until it is fully dissolved. Set the simple syrup aside to cool before using, and store in the refrigerator for up to one week.
To make the cocktail with the stout simple syrup–
Combine all ingredients above in a shaker with ice. Shake well, then strain into a rocks glass over a large ice cube.
Ingredients - Yields 1 Cocktail
-1.5 oz. of Bourbon (or Maple Cask Rum)
-1/2 oz Cream Sherry (Lustau Solera Sherry)
-1/2 oz Lemon juice
-1/2 oz simple syrup
-1 TBSP of Pumpkin Butter
-4 dashes Angostura bitters
Instructions:
Combine all the ingredients into a shaker. Shake the contents and strain them over large ice in a rocks glass or a stemless wine glass. Garnish with a cinnamon stick and an orange peel.
Ingredients - Yields 1 Cocktail
-1 oz. of Revolution Rye Whiskey
-1 oz. of Orgeat
-3/4 oz. of Lemon Juice
-1/2 oz. of Angostura Bitters
Instructions:
Combine in a shaker over ice. Shake briefly. Strain contents into a small wine glass. Garnish with a lemon peel.
Ingredients - Yields 1 Cocktail
-2 oz. of Bourbon Whiskey
-1 oz. of Vermont Maple Syrup
-1 oz. of Lemon Juice
-4 dashes of Angostura Bitters
Instructions:
Combine ingredients in a shaker over ice. Shake briefly. Strain contents into a Double Old Fashioned glass. Garnish with Angostura Bitters.
Ingredients - Yields 1 Cocktail
To make the stout simple syrup–
-2 - 16 oz. cans of 14th Star Brewing Maple Breakfast Stout
-2 to 2.5 cups sugar
To make the cocktail–
-2 oz. Bourbon (or Maple Cask Rum)
-1.5 oz. stout simple syrup
-1 oz. lemon juice
Instructions:
To make the stout simple syrup–
In a saucepan, bring 2 - 16 oz. cans of the Maple Breakfast Stout to just below a rolling simmer.* Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add sugar and stir until it is fully dissolved. Set the simple syrup aside to cool.
To make the cocktail–
In a shaker, combine Straight Bourbon or Maple Cask Rum, the stout simple syrup and lemon juice. Add ice to the shaker, and shake hard for about 15 seconds. Strain contents into a chilled coupe, and enjoy!
Did you know you could make a whiskey sour cocktail using beer? If not, now you do! To experiment with your own riffs, you just need to be creative. Be sure to keep the main ingredients the same, but swap in variations. For example, for the whiskey, you can use our Straight Bourbon or our Revolution Rye. For the sweetener, you can experiment with a flavored maple or simple syrup. For the garnish, herbs (like the Rosemary recipe above) can add a whole new flavor and aroma when compared to a slice of orange.
For spirits, bitters, syrups or other cocktail ingredients, be sure to check out our Burlington Tasting Room.
Written and published by Brianne Lucas on August 21, 2023.
Dread Pirate Roberts
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Dread Pirate Roberts
- Yield: 1 cocktail 1x
Description
Our homage to The Princess Bride made with our Straight Bourbon Whiskey. It’s the perfect date night cocktail to pair with the perfect date night movie. “As you wish!”
Ingredients
Scale
- 1.5 oz. of Straight Bourbon Whiskey
- 1/2 oz. of Amaro Averna
- 1/4 oz. of pineapple juice
- 1/4 oz. of honey syrup
- 2 dashes of Vena’s Charred Pineapple Bitters
Instructions
- Add all ingredients to a mixing glass with ice. Stir for at least 15 seconds.
- Strain into a small rocks glass over a large ice cube.
- Garnish with with a little bit of dehydrated pineapple and a little bit of pineapple frawn.
Featured Spirit
Mad River Lemonade
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Mad River Lemonade
- Yield: 1 cocktail 1x
Description
A classic adult lemonade recipe featuring our Straight Bourbon Whiskey, lemon juice, mint and ginger ale.
Ingredients
Scale
- 1.5 oz. of Straight Bourbon Whiskey
- 1.5 oz. of simple syrup
- 1.5 oz. of fresh lemon juice
- ginger ale to top
- 4 fresh mint leaves
- 2 lemon wheels
Instructions
- In a shaker, combine simple syrup, lemon juice, mint leaves and bourbon.
- Shake well, then strain into a Collins glass over crushed ice.
- Top with ginger ale, then stir gently to incorporate.
- Add a sprig of mint for garnish, and two lemon wheels.
Featured Spirit
Mad Vesper
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Mad Vesper
- Yield: 1 cocktail 1x
Description
This is our riff on the James Bond Vesper martini using only our Rum 44—straight and as a botanical infusion.
Ingredients
Scale
- 1.5 oz. of botanical-infused Rum 44
- 1 oz. of Rum 44
- 1/2 oz. of Lillet
Instructions
- Combine all ingredients in a mixing glass with ice.
- Serve up in a coupe.
- Garnish with a lemon twist.
Notes
To make the botanical-infused Rum 44: Age 21 grams of Juniper in a 750ml bottle of Rum 44 for one week. After straining through a cheese cloth, continue aging for an additional week, with 3 grams of Coriander, 4 Cardamom pods, 1 gram of Fennel, 6 grams of Dried Lemon Peel, and 6 grams of Dried Orange Peel. After a week, strain again through a cheesecloth.
Featured Spirit
Old Cuban
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Old Cuban
- Yield: 1 cocktail 1x
Description
This is a modern classic, and a riff between a Mojito and a French 75, made using our First Run Rum.
Ingredients
Scale
- 1.5 oz. of First Run Rum
- 6 mint leaves
- 3/4 oz. of fresh lime juice
- 1 oz. of simple syrup
- 2-3 dashes of Angostura bitters
Instructions
- Combine all ingredients in a shaker.
- Add ice, then shake well.
- Double strain into a stemless wine glass over fresh ice.
- Garnish with a fresh sprig of mint.
Featured Spirit
Bourbon Poached Peach Daiquiri
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Bourbon Poached Peach Daiquiri
- Yield: 1 cocktail 1x
Description
A delicious and unique daiquiri recipe that incorporates peaches from our Straight Bourbon Poached Peaches recipe along with Rum 44.
Ingredients
Scale
- 1 cup of Straight Bourbon poached peaches (see recipe here)
- 2 oz. of Rum 44
- 1/2 oz. of fresh lime juice
- 1/2 cup of crushed ice
Instructions
- In a blender, combine all ingredients.
- Blend until smooth, then serve in a chilled glass.
- Add a sprig of mint for garnish, and enjoy!.
Featured Spirit
Garlic Town, USA in Bennington, VT
Join Mad River Distillers on Saturday, September 2nd from 10:00AM – 5:00PM (EDT) at Garlic Town, USA in Bennington, VT. This event, which has been featured in Yankee Magazine and recognized as one of the top 10 garlic events in the world by Reuters, will feature over 120 vendors, food trucks, craft producers, bands, demos, kids’ activities, and more! We will be offering bottle sales and complimentary tastings from our line of spirits. Tickets can be purchased on-line at https://garlictownusa.com/order-tickets/.
Taste of New England at Spruce Peak
Find us at A Taste of New England at Spruce Peak in Stowe on Sunday, August 27th from 12:00-4:00 PM (EDT) for the Food & Beverage Showcase. 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!
Tickets are $55 for adults and $33 for children, and can be purchased at https://www.eventbrite.com/e/a-taste-of-new-england-tickets-604972066737.
12th Annual Vermont Cheesemakers Festival
Find us on Sunday, August 13, 2023 at the 12th Annual Vermont Cheesemakers Festival being held this year at the Highland Center for the Arts in Greensboro, VT. This event features over 30 Award-Winning Cheesemakers, Vermont artisan food producers, and local producers of wine, craft beer, and spirits. The event runs from 11:30am – 4:00pm. Mad River Distillers will be offering complimentary tastings from our line of spirits, and will have bottles available for purchase. Spend the day sampling, buying, learning, and mingling with friends, old and new! We hope to see you there!
Tickets are $69.50 for General Admission and $90 for Industry Admission, which grants you access to industry sampling, sales, and educational sessions between 9am and 11:30am, as well as the remaining festival hours. Tickets can be purchased through this link 12th Annual Vermont Cheesemakers Festival Tickets, Sun, Aug 13, 2023 at 9:00 AM | Eventbrite.
