WOOD SPECIES: SUGAR MAPLE (Acer saccharum)
MASH BILL: 45% BARLEY, 30% CORN, 25% RYE
TASTING NOTES: BANANA BREAD, PANCAKES, BROWNED BUTTER, COOKIE BATTER
Vermont is a rugged place full of deep valleys, wooded slopes and rocky ridges.
People have worked hard over generations to survive amidst cold winters, rocky soil and plenty of rain. Native Americans discovered a way to make sugar by tapping hard maple during the spring when daytime temperatures were above freezing but nights were still bitter cold. Despite its tough climate, Vermont is one of the most stunning landscapes, especially when the leaves of this emblematic tree turn fiery shades of red and orange and light up hillsides from the Taconic Mountains in the south to Lake Champlain and Memphremagog (of whiskey running fame ;) in the north.
2 parts Split Spirits Vermont Maple
½ parts Applejack
¼ parts Maple Syrup
Shake well with ice and strain into a coup glass. Garnish with an orange twist