gristWin13Photo by Carole Topalian

Here at Edible Green Mountains part of our mission is to celebrate our connections. As we set out to examine the art and science of the beverages being crafted in our communities, we were pleasantly surprised to find that these liquid assets represent some truly distinctive links from farm to table. Utilizing ingredients produced in Vermont, these distillers, craft brewers and vintners each look to the land for the resources to develop their product. Because of our state’s geology and climate, these ingredients help define unique characteristics of aroma and flavor that make each sip a distinctive taste experience.

Artisan distillers are a growing segment of our Green Mountain landscape. We visited with a few of them to learn about the gin, vodka, whiskey, brandy and liqueur that they craft. Chef, writer and marketing consultant (not to mention EGM contributor) Emily McKenna interviewed four talented chefs who have embraced Vermont-crafted booze and persuaded them to share with us their spirited culinary inspirations.

Science is behind that glass of refreshing locally brewed beer. Located in Middlebury is the Drop-In Brewery and the American Brewers Guild Brewing School. Our Skillet writer Nicole L’Huillier Fenton sat down to talk brewing and tasting with its brewmaster and co-owner Steve Parkes, who has been a craft brewer for 30 years. Restaurateur and sommelier Deirdre Heekin is making wine in a classical Old-World style in Barnard. She tells writer Meg Houston Maker about starting their vineyard with her husband, chef Caleb Barber; about learning to make wine and about a winery named La Garagista.

Love growing your own food? Need a new challenge? Try shiitakes… Laura Sorkin shares her personal experience and a step-by-step how-to guide to help you grow and enjoy your own harvest. Now is the time to get started.

Let’s raise a glass and make a toast to this sampling of tastemakers who help us celebrate some of the finest flavors Vermont has to savor.


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