Pin It

Selling Seltzer 

Tapping into Vermont's specialty beverage market

These days, soda companies are more likely to base business decisions on the vicissitudes of the stock market than on the changing weather. But at the Vermont Sweetwater Bottling Company in Poultney, the outside temperature plays a key role in one of their all-natural drinks: carbonated sap they call Vermont Maple Seltzer.

Richard Münch, who owns the company with his brother Robert, says that when the sap runs, they have to work quickly. "We bring it in and immediately put it under refrigeration. Then it goes through a pasteurizer to about 220 degrees . . . and its chilled back down and carbonated. Then we bottle it." Wendy Cadieux, who jokingly refers to herself as the "chief cook and bottle washer," notes that in the spring, when theyre working long hours, you get "giddy and drink a lot of soda."

The process used to make the seltzer is so unique that it was patented in 1993. Says Richard, "We've always been mad inventors tryin to come up with something that we could make and sell . . . one spring we were making maple syrup and drinking sap, and I came up with the idea of carbonating it."

People are often surprised by the crisp, fresh quality of the bubbly sap, which has only a hint of maple syrups aroma and sweetness. For those who wanted a stronger flavor, the brothers began putting out a more intense maple soda in 1996. They also make non-maple flavors: Country Apple Jack, Tangerine Cream Twister, Raspberry Rhubarb Ramble and Mango Moonshine. Their newest flavors are Kickin' Cow Cola and Rugged Mountain Rootbeer.

Vermont Sweetwaters products are distributed throughout New England, and you can send an email to to learn how to get the soda shipped directly. Find them locally at City Market maple flavors only and at Sweet Clover Market and other specialty food stores.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

How do you feel about eating GMO foods?

  • I don't understand what the fuss is about. I eat them and I'm fine.
  • As long as they're FDA-approved, I don't mind consuming them.
  • GMOs are in most staple foods, so I'm resigned to eating them.
  • I wish they were labeled so I could make informed choices about when to eat them.
  • I'm concerned about potential long-term health effects of consuming GMOs, which haven't yet been studied.

View Results

Latest in Category

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation