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Thirteen years after it began distilling maple sap into vodka, Barnet-based Vermont Spirits is moving south, for the greater visibility of tourist village Quechee.
The company had its 42-by-84-foot steel building and still dissembled and relocated to busy Quechee Gorge Village, where a tasting room will open in about six weeks. Neighboring businesses include Snow Farm Vineyards and Cabot Creamery.
Before the move began four months ago, distiller Harry Gorman produced enough of both the company’s vodkas (the other is distilled from white sugar) to satisfy his distribution chain, which has grown to include all of New England and New York.
Gorman thinks Vermont Spirits will be up and running again in early September and is excited to offer customers the chance to sample straight from the still. “This business is all about trying to build a brand, and this new location will help our brand grow,” he says.
New products will follow: The company will release an apple brandy this fall and a locally distilled gin late this year.
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About The Author
Corin Hirsch
Bio:
Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.
Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.
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