Smugglers’ Notch Resort
4323 Route 108, Jeffersonville, smuggs.com
The locals call it Smuggs — for good reason. There’s plenty for this resort to be smug about. It offers three mountains of downhill slopes for some of the best tree skiing and riding around — not to mention a great terrain park. With trails and terrain to accommodate just about every skill level, from the kid-friendly bunny slopes to the snow-pants-wetting vertical terror of triple black diamonds, Smugglers’ Notch delivers fantastic frosty fun.
Bolton Valley Resort
4302 Bolton Valley Access Rd., Bolton, boltonvalley.com
Just a half-hour drive from downtown, Bolton is Burlington’s closest ski area and one of the best peaks for night skiing and riding.
Burlington Country Club
568 S. Prospect St., Burlington, burlingtoncountryclub.org
Once it’s covered with snow, the hill at BCC becomes Burlington’s most popular sledding destination. But watch your speed, hot dog. Kids and families abound.
Catamount Outdoor Family Center
592 Gov. Chittenden Rd., Williston, catamountoutdoorfamilycenter.com
Don’t let the “family” in the title keep you away from this 500-acre spread on the outskirts of Burlington. Come here to cross-country ski all winter and bike and run the rest of the year.
Mad River Glen
57 Schuss Pass Rd., Waitsfield, madriverglen.com
Mad River Glen takes its motto seriously: “Ski it if you can.” The mountain’s famous single-chair lift delivers skiers to some of the toughest terrain in the East. Sorry, brah, no snowboarders allowed.
Stowe Mountain Resort
5781 Mountain Rd., Stowe, stowe.com
“Aspen of the East” — which is actually now owned by Vail Resorts — boasts unrelenting verticals, a fully stocked terrain park, a fancy lodge and a first-rate performing arts center. It’s also located in Stowe, one of the top ski towns in New England (see page 88 for more on that).
Sugarbush Resort
102 Forrest Dr., Warren, sugarbush.com
Great grooming makes Sugarbush’s varied terrain a cut above. Catch some amazing views on Snowball, Jester, Troll Road or Domino.
This article appears in What’s Good 2017.



