While spirits like our Ridgeline Whiskey ferment relatively quickly (three or four days) our Papilio needs a little more time in the fermenter before it’s ready to be double distilled. That means that, as we see our cases disappearing out the door, we need to plan ahead and cook up another batch ahead of time. [...]

We love bottling day! Why? Partly because it’s the ultimate fruition of all that hard work. Many early mornings of mashing the barley, corn and rye for our Ridgeline Whiskey, Mythic Gin and Fractal Vodka, many careful distillations and a lot of patience while our Whiskey ages or our gin botanicals macerate. After all of [...]

One of the benefits to a distillery founded by a former chef and a former chemist is the extensive understanding of two incredibly important aspects of distillation: the science and the flavor. This is, perhaps, most fully realized when we get to blend the botanicals for our gin and begin our maceration. Yes, that’s [...]

Our Ridgeline Whiskey is distilled from a careful blend of barley, corn and rye. In relatively equal proportions, this is part of what gives Ridgeline its unique character: a little bit Bourbon, a little bit Rye, a little bit Irish Whiskey. After being double distilled, Ridgeline is placed in one of three different types of [...]

One year ago we were rolling out our newest spirit, Fractal Vodka. As we prepared for the release we planned a series of cocktail events and takeovers at Vermont bars and restaurants that we had worked with in the past. One of those restaurants was Hen of the Wood, in Burlington. As the event wrapped [...]