Join Mad River Distillers on Friday, October 8th at Lighthouse Wine & Spirits. There will be complimentary tastings from our line of spirits between 4:00-6:00 PM (EDT). Feel free to ask questions! Bottles will be available for purchase.
Source Spotlight: Kelvin Cooperage
Among the most significant decisions a distillery can make is who they partner with for their barrels. There are a lot of facets that impact the flavor of a spirit, such as what grains, malts or sugars are used, how the spirit is distilled, and how long it is aged. The barrel, however, can make or break the flavor of a spirit. It is a crucial aspect in the finished product that a consumer enjoys.
At Mad River Distillers, while we’ve experimented with a variety of different barrels over the years, our go-to source for barrels is Kelvin Cooperage. A craft cooperage based out of Louisville, Kentucky, Kelvin Cooperage has more than 58 years experience producing and repairing barrels.
Photo credit: Andrew Kung Photography
“Since we began aging spirits almost 10 years ago, we have experimented with a variety of different barrels produced by cooperages across the country. Once we got our hands on some Kelvin barrels, it didn't take long for us to realize that their barrels were yielding consistently good whiskey and rum. Couple that with their competitive pricing and friendly staff, and we realized Kelvin Cooperage was a good match for us.”
Alex Hilton, General Manager & Head Distiller at Mad River Distillers
The company’s origin began in 1963, when the family-run and operated business was founded by Ed McLaughlin in Scotland. At the time, they purchased once-used Bourbon barrels from Kentucky to ship around the world. In 1992, they expanded by opening what is now a single, successful location in Louisville, Kentucky. Today, son Paul McLaughlin runs the company, continuing to purchase once-used Bourbon barrels from Kentucky (in addition to building new barrels), which are repaired as needed and loaded on shipping containers to be sent around the world—primarily to Scotland and Ireland.
The benefit of a once-used barrel is that it is less expensive to purchase, and because it has already been seasoned, used barrels are ready to use. With countless distilleries along the Bourbon Trail, and across the United States, this opened up a large inventory of once-used barrels for the rest of the world. However, in order to make and sell an “American Whiskey” in the United States, it must be aged in new (not used) oak barrels.
At first producing new wine barrels, the company decided to begin producing new bourbon barrels just as the craft bourbon industry began to boom. Because wine barrels are toasted only, Kelvin Cooperage saw the specific benefits of toasting barrels, and so the business expanded to offer new barrels with both a toasted and a charred wood profile.
Kelvin Cooperage offers new 15, 25 and 53 gallon barrels, which they toast and char over natural oak fires. This is a main point of differentiation for the cooperage. While most cooperages use propane on a timer to char their barrels as they lay on their bilge or belly (side), at Kelvin Cooperage, production scraps are used as fuel to toast and char the barrels as they sit upright. A 15-20 minute toast is first done on all new bourbon barrels before the charring occurs, and only 9 barrels are processed at a time. This traditional method of coopering takes more time as the toasting is done by sight and smell, rather than along a conveyor belt. So while not as many barrels can be produced this way, more time is spent to deliver the requested level of toast and char to each barrel, making these craft barrels more superior.
“Proper toasting penetrates through the full thickness of the stave, caramelizing and activating the sugars in the wood. The charring process only affects the first few millimeters of the wood and will not burn off the toasting that has penetrated deep into the staves. Char level serves two primary purposes: first is to add color, so the heavier the char the quicker the spirit will pick up color; the second is for the carbon filtration effect, which helps mellow and round out the spirit. A heavier char will add more smoky notes to the whiskey.”
Britney Wimsatt, Director of Craft Sales & Marketing at Kelvin Cooperage
Once a spirit is in a barrel, maturation begins. During warmer weather, the spirit swells and soaks into the wood barrel. As it does, it picks up on both color and flavor from the toast and char. During colder weather, the spirit shrinks back through the wood, picking up on more color and flavors. This swelling and shrinking of the spirit as temperatures fluctuate over time, is a crucial aspect in the finished spirit.
How much toast and char is in the barrel as the spirit swells and shrinks during maturation, impacts the amount of flavor imparted. When a barrel is purchased, a level of toast and char can be specified—each level imparts different flavors on the finished spirit. According to Britney Wimsatt, the Director of Craft Sales & Marketing at Kelvin Cooperage, most distilleries opt for a medium toast and number 3 char. That level can impart flavors of coconut, vanilla, cinnamon, butterscotch, amaretto, sweet toasted spices and sweet toasted sugars. A heavy toast and a number 1 char can impart other flavors, such as vanilla, caramel, sweet cocoa and a hint of smokiness. This is, in large part, where different Bourbon and Whiskey brands create their unique flavor profiles.
Using properly made barrels that retain the spirit, choosing a toast and char that imparts the desired flavor profiles, and storing the barrels in a location that benefits from temperature shifts over time… these are all critical to the finished product. At Mad River Distillers, we’ve found great success in sourcing our craft barrels through Kelvin Cooperage, and in the unique flavors they help impart on our various spirits. As a distillery based in Vermont—a state that enjoys all four seasons—our spirits benefit not only from the quality barrels we use, but from the shifts in temperature that add great flavor to our products and make Mad River Distillers spirits entirely distinctive.
Kelvin Cooperage is part of the White Oak Initiative focused on sustainability of White Oaks for current and future generations. To learn more, visit www.whiteoakinitiative.org.
Written and published by Brianne Lucas on September 27, 2021.
Source Spotlight: Wood’s Vermont Syrup Company
When you hear of a maple flavored spirit, you might assume that the maple is a main ingredient added directly to the spirit. It’s an understandable assumption. As a natural sugar, maple syrup is great with most things—pancakes, donuts, marinades, coffee, and at times, it can even be used as a substitute for simple syrup in cocktails. However, our Maple Cask Rum isn’t just rum mixed with straight maple syrup. The story behind this spirit is much richer.
When we decided to make a Maple Cask Rum, we knew we wanted to partner with a local Vermont syrup company. After meeting the Wood family, who has collected sap from their own family maple trees for four generations, we knew we had the right partner. Wood’s produces high quality maple syrup in a variety of flavors, but their barrel aged maple syrups are among the most popular.
Wood's Barrel Aged Maple Syrup
Wood’s barrel aged maple syrup comes in two varieties—Bourbon Barrel Aged and Rum Barrel Aged. Both are produced in a similar manner, filling newly emptied barrels with hot maple syrup, and then aging them for several months. Mad River Distillers partners with Wood’s Syrup Company to bring together two craft products (Vermont-made syrup and our Vermont-made rum) to create Wood’s Rum Barrel Aged Maple Syrup. We provide them with our freshly emptied rum barrels to fill with syrup and age. As the syrup ages and soaks in the barrel, the essence of the barrel is imparted, resulting in a delicious syrup with only trace amounts of alcohol (just 1%) and the flavors of both vanilla and butterscotch.
“When I first started aging maple syrup in bourbon barrels, I knew it would be a hit with my customers. I then started getting requests for rum barrel aged syrup. I got on the phone with Mad River and started talking with General Manager and Head Distiller Al Hilton, and he and I made a plan to get some barrels. It was another hit with the customers! The rum does have a butterscotch-vanilla tone which is so good on french toast—my favorite! Mad River continues to be a great partner.”
Al Wood, owner of Wood's Vermont Syrup Company
Mad River's Maple Cask Rum
So how do we make our Maple Cask Rum? First we begin with our First Run Rum, which we then age in barrels that previously contained Wood’s Rum Barrel Aged Maple Syrup. These barrels, recently emptied of the aged maple syrup, impart rich and complex flavors in the rum. After aging our rum in these barrels for some time, the First Run Rum is transformed, adding a nose of tropical fruits and butterscotch flavors, with hints of smoky whiskey. The final product is a rum that is perfect for sipping or incorporating into a number of cocktails (such as our Maple Bourbon Sour).
"We really value our local partners and collaborators. Our relationship with Al Wood is a unique one in that it is 100% mutually beneficial. We are both reusing barrels that would otherwise be cast away, in a way that adds value to both of our finished products."
Alex Hilton, General Manager & Head Distiller at Mad River Distillers
An Award-Winning Partnership
Mad River’s partnership with Wood’s Vermont Syrup is a circle. We provide barrels recently emptied of our rum to be filled with maple syrup for aging. In turn, Wood’s provides barrels back to us, recently emptied of their maple syrup. This circle of flavor is an award-winning formula. The Maple Cask Rum has received several awards, including Gold and Silver Medals from Wine & Spirits Wholesalers of America, a Gold Medal from the Spirits of the Americas competition, and a Bronze Medal from the American Distilling Institute.
“Mad River Maple Cask Rum – Rich, tropical and confectionary nose, with a bourbon quality that shows good balance and great promise. American rum returns to greatness with this sipper, rich in flavor and substance.”
Tasting notes, Spirits of the Americas competition
Consider The Source
Our Maple Cask Rum isn’t just a combination of syrup and rum. The story behind our rum, and the syrup, is much more rich. The next time you’re shopping for a flavored spirit or a flavored maple syrup, consider the source. Where did the flavor come from? Is it artificial or natural? How was the flavor imparted? At Mad River Distillers, we’re proud of our partnership with Wood’s Vermont Syrup to not only make our popular Maple Cask Rum, but to make their delicious Rum Barrel Aged Maple Syrup, both with naturally imparted flavors.
To learn more or to see where you can purchase either product, please visit:
woodssyrup.com
madriverdistillers.com/liquor-type/maple-rum
Written and published by Brianne Lucas on September 14, 2021.
The Difference Between Mad River’s Rums
In one of our previous blog posts, we explored the wonderful world of rum—what it is, where and how it’s made, and what it’s made with. We explain that while most rum is distilled from molasses, which typically requires a very high proof to separate out undesirable elements such as sulfur, we prefer to distill from demerara sugar which allows us to distill at a lower proof to preserve more flavor and finish. The result is a rum with subtle sweetness, smokiness and vegetal notes. How the rum is then finished is what imparts the unique flavors among each of our rums.
With a variety of different aging and finishing techniques, we transform our Demerara sugar-based rum into five unique offerings. Here, we explain the difference between our five rums, what makes each of them unique, and we offer some suggested cocktails you can mix with each right from the comfort of your home.
PX Rum
This dark rum is unlike any other. Carefully aged in a mixture of toasted and charred barrels, and then finished in Pedro Ximenez sherry casks, the resulting flavor is both nutty and smoky. Receiving the Double Gold award for Best Aged Rum at the San Francisco International Spirits Competition and the Bronze Medal at the American Craft Spirits Association, PX is perfect as a sipping rum, but it can also make some incredible cocktails.
PX Rum Recipes to Try:
Spanish Negroni
PX Palmetto
Direct Message
First Run Rum
A premium American rum that is both fresh and distinctly modern, our First Run Rum is aged in fresh charred American oak barrels—just like our Bourbon and Revolution Rye Whiskey. The result is a stunning sipping rum with an initial “hit” of bourbon-like richness that rapidly transitions to a smooth and distinctly rum-caramel finish. Made with all natural raw and fair trade certified sugars, sourced from either Texas or Malawi depending on the season, we often hear how whiskey lovers are pleasantly surprised by the taste of this rum.
First Run Rum Recipes to Try:
Midday Reviver
Fernito
Vermont n’ Stormy
Maple Cask Rum
This delicious, rich and complex rum offers hints of smoky whiskey. In a partnership with Al Wood of Wood's Vermont Syrup Company, our First Run Rum is aged in barrels that previously contained Wood’s rum barrel aged syrup. These maple-cured barrels result in a rum that is smooth and has a nose of tropical fruits and butterscotch flavors. Having received several awards, including Gold Medals from Wine & Spirits Wholesalers of America and Spirits of the Americas competition, this rum is great for sipping or mixing in all kinds of cocktails. In fact, tasting notes from the Spirits of the Americas competition noted this rum as having a “bourbon quality that shows good balance,” notably sharing that “American rum returns to greatness with this sipper."
Maple Cask Rum Recipes to Try:
Maple MojitoTap & Press (recently featured in Forbes!)
Maple Cask Rum Hot Toddy
Vanilla Rum
We start with our First Run Rum to create this all natural spirit. Fresh off the still, our rum is diluted to cask strength before being placed in stainless steel tanks. Unlike some spirit companies who use artificial flavoring, our Vanilla Rum is infused only with fresh Tahitian vanilla beans. After aging the vanilla beans in rum for around 10 weeks, the result is a clear rum with a nose of vanilla cupcake that pairs extremely well in punch drinks and summertime cocktails. As an added bonus, this rum provides a grain-free alternative to vanilla vodka (with no added sugars)—a total win!
Vanilla Rum Recipes to Try:
Lozenge of Love
Vermont Cobbler
Grapefruit Daiquiri
Rum 44
This silver rum is the latest addition to our spirit offerings. Unlike our other rums, this one isn’t aged in barrels. It’s a clear and clean drinking rum distilled on the 44th Parallel (hence the name). The flavor gives a beautiful nod to the demerara from which it is distilled, but there is no added flavor or sweetening, which makes it an excellent rum for daiquiris. A “Best Value” and “Chairman’s Trophy Finalist” in the Ultimate Spirits Challenge, this rum is only 97 calories per serving!
Rum 44 Recipes to Try:
Rum 44 Daiquiri
Parisian Daiquiri
Dirty Chai Martini
Mix All The Rums Together. What Do You Get?
Want to try a drink featuring all of our Rums? Our Rum Punch mixes all of the rums, a bunch of citrus, Angostura bitters and grapefruit bitters—and it’s one of our popular Tasting Room cocktails. One customer recently raved “it was by far the best rum punch I’ve ever had.” Be sure to stop at our Burlington location and order one from the bar. Or, try our Mad River Rum Punch cocktail recipe online, which combines our Rum 44 and First Run Rum.
Where to Find Our Rums
Our rums are available for purchase (retail and wholesale) in VT, MA, ME, RI, CT, NY, CA, and also online.
Need More Cocktail Ideas?
Visit our recipe section to discover other cocktails you can shake up from home using our rums or other spirits.
Written and published by Brianne Lucas on September 11, 2021.
The British Invasion in Stowe, VT
Find us at The British Invasion in Stowe between September 10th-12th. This 3-day British lifestyle event celebrates "all things British" but with a focus on classic British motorcars—the largest of all British motorcar shows in the U.S.. We’ll be there serving up tastings of our spirits, as well as offering bottles for purchase. See event website for details: https://www.britishinvasion.com
The British Invasion in Stowe, VT
Find us at The British Invasion in Stowe between September 10th-12th. This 3-day British lifestyle event celebrates "all things British" but with a focus on classic British motorcars—the largest of all British motorcar shows in the U.S.. We’ll be there serving up tastings of our spirits, as well as offering bottles for purchase. See event website for details: https://www.britishinvasion.com
The British Invasion in Stowe, VT
Find us at The British Invasion in Stowe between September 10th-12th. This 3-day British lifestyle event celebrates "all things British" but with a focus on classic British motorcars—the largest of all British motorcar shows in the U.S.. We’ll be there serving up tastings of our spirits, as well as offering bottles for purchase. See event website for details: https://www.britishinvasion.com
Cigar & Spirits Event in Worthington, CT
Join us at a Cigar & Spirits Event presented by La Foresta Restaurant. Enjoy an all-inclusive dinner along with cigars for $130. There will be live entertainment, and you’ll hear from guest speakers Mimi Buttenheim, President of Mad River Distillers and Ron Bolduc, Jr., Proprietor of Bongo Ron’s Cigar & Lounge. Reserve early as space is limited.
Autumn Sour
Print
Autumn Sour
Description
The perfect sour cocktail to welcome a new fall season.
Ingredients
Scale
- 1 1/2 oz Maple Cask Rum or Bourbon
- 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.
Featured Spirit
What is a Control State?
If you’re a purveyor of alcohol—whether beer, wine or liquor—then you may have heard of the term “Control State.” What exactly does that mean? Well, it’s not a nod to the government-controlled dystopian society in George Orwell’s 1984.
After Prohibition was abolished in the United States in 1933, the sale and distribution of alcohol fell to each individual state. Each state determines whether the local government will control the sale and distribution as an ABC (Alcohol Beverage Control) state, or allow those activities to happen through private retailers.
There are currently 17 ABC (or “Control States”) in the U.S., which fall into two general buckets—states that “own all of the liquor stores, and those that control distribution to private retailers (Mancall-Bitel, 2018).” This control through government agencies is at the wholesale level, but in 13 of the states, that control extends to “retail sales for off-premises consumption” (Control State Directory and Info | National Alcohol Beverage Control Association, n.d.).
An example of retail sales for off-premise consumption would be a “package store”, which you would find in states like New Hampshire, Utah and Virginia (among others). Of the 17 ABC states, 7 fall into the first bucket, where liquor stores are owned directly by the state. The remaining 10 states (including Vermont) fall into the second bucket, where the state sets the minimum costs for a customer (Mancall-Bitel, 2018).
A spirits brand in a non-ABC state might be sold in a variety of locations. With increased access, there is increased competition and, typically, lower prices. A spirits brand in a control state must only sell through state stores where the prices of alcohol are dictated by the state, instead of being dictated by a free market.
Even among ABC states, the location where liquor is offered may vary. For example, both Vermont and New Hampshire are control states, but Vermont spirits are sold through agents from whatever type of store they operate (such as convenience stores, stand-alone stores that sell spirits, or even some grocery stores). In New Hampshire however, stores are owned directly by the state—you cannot purchase through a convenience store (Control State Directory and Info | National Alcohol Beverage Control Association, n.d.).
Given the variety of laws pertaining to alcohol across the United States, and the complexity of navigating them, it’s easy to see how distribution of craft spirits across state lines can be a complicated matter. And if you live in a control state, it explains why there may be fewer options on your local liquor store shelves.
So why do we have control states?
Well, they were intended to stave off public health concerns, such as alcoholism. We’ve all heard the phrase “drink responsibly,” a reminder for moderation. In an ABC state, the government moderates access and cost in an effort to mitigate the effects on public health. There are no marketing initiatives such as sales, discounts or limited time offers to encourage purchase (Control State Directory and Info | National Alcohol Beverage Control Association, n.d.). Additionally, and significantly for some states, sales benefit a state fund. For example, the net revenue on alcohol sales in Vermont helps to “fund state government operations and support government programs, including those for the treatment of alcoholism and chemical dependency” (State of Vermont Department of Liquor and Lottery, 2021).
The impact for Mad River Distillers
If you’re in Vermont, Mad River Distillers spirits can only be found in state stores that act as independent agents, as well as our distillery in Warren, the Mad River Taste Place in Waitsfield, and our Burlington Tasting Room location. The state controls retail, and ships product to state stores (or independent agents), who can then sell to consumers, bars and restaurants. If you’re located outside of Vermont, you may or may not be able to purchase our spirits online, depending on your state laws.
In addition to mitigating alcohol abuse and providing for Vermont’s General Fund, there are other benefits to producing spirits in a control state like Vermont.
“As an in-state manufacturer, we are able to work with the state to promote Vermont-made spirits in 802 Spirits stores. Vermont has 77 agency stores, and through the state listing process we can access all of them with our products. In non-control states, every liquor store must be approached individually. We must sell enough products throughout the state to maintain our listings, but the initial distribution and opportunity that a control state like ours offers to in-state manufacturers is an incredible resource to our brand.”
Mimi Buttenheim, President of Mad River Distillers
There are pros and cons to any system, but for Mad River Distillers, manufacturing our line of spirits in a Control State, that has provided distribution access across the state, has been really valuable. Distributing beyond the state is where things get a little more complicated, but we're up to the challenge. As you travel across state lines, you'll now have a better understanding of what you're seeing on the liquor store shelves, and where. If you live outside of Vermont and are wondering where to buy our spirits, visit our BUY page to learn more.
Written and published by Brianne Lucas on August 30, 2021.
References
Mancall-Bitel, N. (2018, April 26). State Owned Liquor Stores, Explained. Thrillist. https://www.google.com/amp/s/www.thrillist.com/amphtml/culture/state-owned-liquor-stores
Control State Directory and Info | National Alcohol Beverage Control Association. (n.d.). National Alcohol Beverage Control Association. Retrieved August 27, 2021, from https://www.nabca.org/control-state-directory-and-info
State of Vermont Department of Liquor and Lottery. (2021, January). Vermont Department of Liquor and Lottery 2020 Annual Report. https://liquorandlottery.vermont.gov/sites/liqlot/files/documents/Annual_Reports/2020_Annual_Report.pdf
#drinkitforward with Autumn Sour
September is Vermont Pride month, and all month long we’ll be participating in the #drinkitforward campaign in support of Outright Vermont. For each Autumn Sour cocktail purchased at our Tasting Room between 9/1-9/30, $1 will be donated to Outright Vermont, a non-profit working to build a Vermont where all LGBTQ+ youth have hope, equity, and power.
Share your cocktail pic on social and use the hashtag #drinkitforward for a chance at raffle prizes.
Literary Drinking at the Rochester Cocktail Revival
Find us at the Literary Drinking event at Nox in Rochester on Thursday, September 2nd as part of the 2021 Rochester Cocktail Revival (RCR), which features more than 20 mixology venues for attendees to connect over cocktails. Mad River Distillers Rums and Whiskeys will be featured during this Literary Drinking event, where you can take a tour through cocktails of classic literature, starting at 6:00 PM. All RCR Proceeds benefit Gilda's Club Rochester.
The Vermont Maple 100
Join us in celebrating the Vermont Maple 100. You’ll find special events and activities across the state all month, featuring the many ways to use Vermont maple syrup and specialty maple products. Did you know that our Maple Cask Rum is aged in barrels that once held Wood’s Rum Barrel Aged Maple Syrup? We also partner with Old City Syrup Company to provide Bourbon barrels for their Bourbon Barrel Aged maple syrup. Both syrups are made right here in Vermont. We proudly offer their bottles for sale in our Burlington Tasting Room, and we feature Wood’s syrup in our most popular cocktail—Maple Bourbon Sour.
Stop by our Tasting Room in Burlington to sip on a delicious craft (and Vermont-made) cocktail. We’ll be featuring the Maple Bourbon Sour all month, in addition to offering tastings of our Maple Cask Rum. Visit our Reservations page at www.madriverdistillers.com to reserve a tasting.
To find out more about the Maple 100: https://vermontvacation.com/maple100
Bartender Spotlight Series: Emily Morton of The 126
Have you discovered The 126?
Located at 126 College Street in Burlington, Vermont is The 126. Step inside and you will discover a bustling cocktail lounge filled with soft jazz music, the sound of cocktails being shaken, and patrons enjoying libations (both alcoholic and non-alcoholic) made by the excellent Bartenders. Originally opened as Deli 126 in April of 2018, The 126 has quickly become a staple watering hole in Burlington. You will even find other local Bartenders there, among the other customers, enjoying their time off the clock. With a great cocktail menu, draft list, wine and cider options, as well as a Temperance Menu, The 126 has something for everyone. Events like movie marathons, food pop-ups, jam sessions, and live music round out the great experiences that they provide for the community.
The manager of this wonderful bar is none other than Emily Morton, 2019 Vermont Bartender of the Year. Emily describes herself as one part Bartender and one part historic preservationist (she earned a degree in this field!). She loves researching how the history of food and drink trends have evolved and shaped our world over the years, and what that means for current trends. She is always curious about learning more from the past so that she can apply them to the present. One passion of hers is to curate a menu that caters towards people who don’t drink alcohol, but still want the ability to go out and socialize and enjoy a delicious beverage. A lot of the people around her choose not to drink so she wanted to provide a whole menu of options for them. Using ingredients like brewed tea, distilled non-alcoholic spirits and homemade shrubs, she has been able to create an impressive array of Temperance Cocktails available at the bar.
She of course is still a very big fan of creating cocktails with alcoholic spirits. Given her curiosity about cocktails in the 20s, and the theme of The 126, she is steered towards classic cocktails using traditional ingredients. Being based in Vermont though, where Vermont-produced ingredients are plentiful, she always tries to incorporate them onto the menu. Being a big fan of our Bourbon Whiskey, she wanted to use our spirit in one of her original cocktails for the current menu.
The Donchester Arrow
Located in one of the bathrooms of the bar is a framed print depicting ‘The Donchester Arrow’, a type of evening shirt that was popular back in the 20s and worn by many men who ventured into speakeasies. Under the image it reads; ‘immaculate and in its place’, describing the classic and everlasting nature of the style. This quote is what specifically inspired Emily to create The Donchester Arrow cocktail. She wanted to create something that could withstand the test of time, that used old and new techniques, and included ingredients that haven’t been more widely used since the 20s. She decided to base the framework of her cocktail off of the classic cocktail, The Old Fashioned. Known as the ‘original cocktail’ this drink is one of few that has stood the test of time. It is still widely consumed to this day, and is the inspiration for other cocktails. Emily knew she also wanted to use sherry as one of the ingredients because it was used regularly in cocktails in the 20s, but it hasn’t made quite the comeback since then. She’s a fan of the nutty flavor and rich taste they bring to cocktails, and the fact that they pair well with Bourbon, the traditional spirit used in Old Fashioneds. Our Bourbon Whiskey in particular is a mash of corn, wheat barley and oats, and is aged for about 1.5 years in new oak barrels. Due to the amount of corn in the mash, the finished spirit is extremely smooth on the palate with a distinct corn sweetness.
After tinkering with different ratios, Sherrys, and other complimentary ingredients, she finally nailed down the recipe. The Donchester Arrow includes our Bourbon Whiskey, Amontillado Sherry, Asuncion Oloroso Sherry, Angostura Bitters, and Demerara sugar. Upon first sip you immediately get the rich, nutty flavor of the sherry, but roll it around on your tongue and you can taste the distinct flavor of our bourbon. The bitters and the sugar balance everything nicely in the end so that it all goes down smoothly. With this cocktail, Emily was able to bring old and new together. With the ingredients, methods, and flavors, she brought a classic 20s cocktail to the 21st century to be enjoyed.
Be sure to visit Emily Morton and her team at The 126 for delicious libations (both alcoholic and non-alcoholic), great local music, and a great atmosphere to hang out in.
Written and published by Isabelle Federico on February 10, 2020.
Edited by Brianne Lucas on August 17, 2021.
Featured in Forbes
Mad River Distillers is featured in Forbes list of 16 Refreshing Drinks to Close Out The Summer! Our award-winning Maple Cask Rum is one of the main ingredients in the Tap & Press cocktail. It's a great drink to sit back and enjoy as the seasons transition from summer to fall.
Check out the article to see how you can shake this up at home.
VRGA ReConnect Burlington
Join the VRGA (Vermont Retail and Grocers Association) at our Tasting Room in Burlington on Thursday, August 26th to “ReConnect” for an evening. Members and local business owners are all invited to join the VRGA team for a drink and to learn how they support businesses every day. From cost saving benefits (such as a managed 401k program, dental insurance, reduced processing fees) to keeping members up to date on the latest rules and regulations, VRGA makes it easier to own your business. Come and grab a seat at the bar to learn more!
Pig Roast & Mad River Cocktail Pairings
Join us at Lock 50 Restaurant & Wine Bar in Worcester on August 19th at 6:00 PM for a Pig Roast & Mad River Cocktail pairing on the patio! Tickets include a pig roast with all the fixings, cocktails, a raffle, and live island music by Panneubean Steel. Featured cocktails include a Rum 44 Grapefruit Mojito, Birds of Paradise, Tiki Fashioned, and Coco Loco Swizzle. We hope to see you there!
VCWA Virtual Global Trivia Night
Join the Vermont Council on World Affairs (VCWA) at Mad River Distillers on Wednesday, August 18th at 6:00 PM ET for a Virtual Global Trivia Night! Test your knowledge of all things global–history, geography, sports, international treaties, and other random world facts–for the chance to win an exclusive prize from Mad River Distillers! The event will be held via Zoom, so you can join right from the comfort of your home.
This is a free event open to the public, but registration is required and donations in support of the VCWA are encouraged. For more event details and to register: https://www.eventbrite.com/e/151855934187 or https://www.vcwa.org/upcoming-events/global-trivia
Industry Night at The Pint
Join us at Industry Night at The Pint as local bartenders Derek Grimm and Charlie Kazar create some crave worthy cocktails with Mad River Distillers Rum 44, Maple Rum, Bourbon and Revolution Rye. Come for the drinks, stay for the giveaways.
Tasting at J. Shields & Co. in Canton, MA
Join Maeghan Phillips from Mad River Distillers on Friday, August 13th at J. Shields & Co. in Canton, MA. She'll be offering complimentary tastings from our line of spirits between 5:00-7:00 PM (EDT). Feel free to ask questions! Bottles will be available for purchase.
