Honesty and simplicity are at the heart of our spirits. We believe you have the right to know what you put in your body, and what we put in our alcohol. Fresh farm raised grains and potatoes form the base for everything we bottle. Hardwoods harvested from our forests lend their color, character and aromas. Fruit from our orchards and maple syrup fired in springtime temper our spirits with their sweetness. That's it. That's our secret. Grow the best ingredients, and craft them into the best spirits.

sap

The Sugar Maple is by far the most iconic of Vermont’s flora. Our tribute to this mighty tree begins by double distilling our farm-raised oats, corn, rye and barley in our traditional pot still. After infusing with toasted sugar maple wood, we lightly sweeten it with a touch of our wood-fired maple syrup. In what is most certainly a first in the world of distilling, we blend this fine spirit to drinking strength using fresh, pure maple sap from our sugarbush. Bottled at farmer strength, 90 proof, we're proud to call it our flagship.

wood heat

Everyone’s fire needs to be stoked now and again. We’ve taken our double-distilled spirits of farm-raised potatoes and mixed grains and infused them with toasted white ash wood, perhaps the best firewood tree there is. Throw in some roasted habanero peppers and our own wood-fired maple syrup, well that should be enough heat to warm up any drafty farmhouse. Bottled at farmer strength, 90 proof.

2nd republic

For 15 years starting in 1777, Vermont was an independent nation. Clearly, we never lost that spirit of freedom and self-determination. We've taken our mixed grain farm whiskey and finished it on toasted black cherry wood before blending it with pure maple sap and bottling it up at 90 proof. Hey, who’s to say our history won’t repeat itself. And if it does, at least we’ll still have plenty of good whiskey to drink while we find our own way. So raise a glass with us to celebrate our little state’s free spirit.

 

We practice traditional (pre-prohibition) distilling practices whenever possible. Why? Because those people put flavor over profit and so do we.
All our grains and potatoes are open-top fermented using a sour mash technique that perpetuates our own distillery's strain of yeast microbiota. We ferment on the grain with the hull on. We Twice-Distill every batch of our alcohol in a traditional direct fired pot still. We only use native hardwoods for coloring and flavoring and toast them in a wood-fired oven. Oh, and did I mention we grow the grain? 

Is any of this efficient? No.
Does it make a better whiskey? Oh, yes.