TASTE THIS
Writers’ Tears Irish Whiskey
Nose – Flashes of apple with hints of vanilla. Taste – Gently spiced, ginger and orchard fruits.
Finish – Long and elegant with dark chocolate.
As Ireland entered its golden era of whiskey in the 19th and early 20th centuries, it also was a time of renown for great Irish novelists, playwrights and poets. Writers’ Tears pays homage to them. Copper Pot is a unique marriage of aged, single-pot-still and single-malt Irish whiskey. Distilled entirely from barley, both malted and unmalted, this is a special Irish whiskey.
015933 – 750ML – $43.99
Bib & Tucker Double Char
Inspired by food cooked on an open flame, this smallbatch bourbon is aged twice to create savory smoky notes and an exceptionally smooth finish. Bib & Tucker Double Char is first aged for six years in new white American oak barrels, followed by a minimum of five months in a second heavily charred and smoked new barrel. You’ll taste notes of vanilla and sugar maple surrounded by white smoke, toasted cinnamon and hints of sweet corn.
022492 – 750ML – $54.99
The Irish Godfather
Ingredients:
2 parts Writers’ Tears Irish Whiskey
½ part Luxardo Amaretto di Sashira
½ part Fresh Lemon Juice
Top with Fever-Tree Ginger Beer
Garnish: Lemon Peel
Prepare your garnish by using a peeler to pull long swaths of the citrus rind from your fruit. Juice lemon and set aside. Measure and add Writers’ Tears Irish Whiskey, Luxardo Amaretto di Sashira, and fresh lemon juice to shaker. Fill shaker with ice and shake vigorously for 10 seconds. Strain cocktail into the glass and top with fresh ice.Top with measured amount of ginger beer and stir gently with a bar spoon. Garnish with a lemon peel.
Joel’s Juicy Lie
Ingredients:
1.5 ounces Bushmills 10 Year
5 ounces grapefruit soda
Squeeze of lime
1 ounce pineapple juice
Garnish: lime wheel
Pour Bushmills 10 Year, grapefruit soda and a squeeze of lime into a highball glass filled with ice. Give it a light stir — no shaking! Then, pour the pineapple juice onto a bar spoon on top of the cocktail (floating) to create the ombre look. Garnish with a lime wheel on the rim and serve.
Bushmills Malt 10YR 015536 – 750ML – $49.99
The Steam Engine
Ingredients:
2 ounces Bib & Tucker 6-Year Bourbon
½ ounce Benedictine
2 dashes Angostura bitters
Garnish: expressed orange peel
Stir all ingredients together in a mixing glass filled with ice.
Strain into a rocks glass over a large ice cube.
Garnish with an expressed orange peel.
Bib & Tucker 6-Year Bourbon 016814 – 750ML – $54.99 ON SALE: $52.99
Visit the Lyndonville store, now open, to enter to win a Big Green Egg courtesy of Bib & Tucker!
Tequila Ocho Reposado
All expressions of Tequila Ocho are going to be agave-forward and indicative of the highlands (Los Altos) of Jalisco. Ocho Reposado is incredibly well balanced, featuring notes of cooked agave, butterscotch, sweet spice, cinnamon and vanilla. Aged in American oak whiskey barrels, Ocho Reposado develops a slight amber color and warm flavor.
089961 – 750ML – $57.99
Bushmills Black Bush Irish Whiskey
Bushmills Black Bush Irish Whiskey combines an exceptionally high amount of malt whiskey married with a lighter grain whiskey, and then matured in former Oloroso Sherry and Bourbon casks. This unique recipe means Black Bush has rich, fruity notes and a deep intense character, balanced by an incredibly unique smoothness. It’s best enjoyed neat, over ice or in classic cocktails.
015526 – 750ML – $36.99
Soju Peach Fizz
Ingredients:
2 ounces Soonhari Peach Soju 1ounce peach syrup
¾ ounce lime juice
3 dashes lemon bitters
½ ounce egg white, optional
Add ice, shake and serve with slice of lemon and optional sugar rim.
Soonhari Peach Soju 064975 – 375ML – $5.99
Cribari Marsala
This delicious, fortified wine offers a rich golden color with a full-bodied taste of fragrant sherry. It’s sweet but balanced, with a tang of citrus and floral aromas, making it excellent for cooking. It’s ideal for creating a marsala reduction sauce.
096983 – 1.5L – $12.99
Bourbon Hot Toddy
Ingredients:
2 parts Basil Hayden Kentucky Straight Bourbon Whiskey
1 part honey
2 lemon wedges
2-3 slices of ginger, peeled
4-5 dashes bitters
4 parts hot water
Cinnamon stick for garnish
In a saucepan over medium-heat, heat the ginger and water until almost boiling.
Pour the water into a large mug, straining out the ginger.
Add the honey, stirring until it is well dissolved.
Squeeze and drop in the lemon wedges.
Add the Basil Hayden and bitters, giving it another stir to incorporate all the ingredients.
Garnish with a cinnamon stick or grated cinnamon.
Basil Hayden Kentucky Straight Bourbon Whiskey 016676 – 750ML – $44.99
ON SALE: $42.99
Last Word
Ingredients:
¾ ounce gin or mezcal
¾ ounce Luxardo Del Santo
¾ ounce Luxardo Maraschino Liqueur
¾ ounce lime juice
Add all ingredients with ice into a shaker. Shake until well chilled. Strain into a coupe glass. Garnish with Luxardo cherries.
Luxardo Del Santo 073982 – 750ML – $39.99
St. Elder Espresso Martini
Ingredients: ½ ounce St. Elder Natural Espresso Coffee Liqueur
2 ounces vanilla vodka
1 ounce chilled espresso or cold brew coffee
Shake ingredients with ice and strain into chilled glass.
Garnish with three coffee beans.
St. Elder Natural Espresso Coffee Liqueur 072123 – 750ML – $21.99 ON SALE: $18.99
MEET THE DISTILLER
BY SARAH PEARSON PHOTOS COURTESY OF HARD TRUTH DISTILLING CO.
Truth in the Tasting
SUPERIOR SPIRIT FLAVOR REQUIRES A FAIR SHARE
OF HARD WORK
nlike most of Indiana, Brown County is not flat fields of corn. It’s where the Laurentide Ice Sheet stopped, wrinkling the land up and shaping rolling hills as the ice age retreated. The geography is more akin to the foothills of Appalachia.
“It's beautiful: deep hardwood forests, creeks, ravines, cliffs,” says Hard Truth Master Distilling Co. Master Distiller Bryan Smith. “It attracted a lot of artisans because it's a very inspiring landscape. But living in Brown County is very, very difficult.”
“It's a rough place, and so the people who have chosen to live there, generation after generation, typically have a hard go at it,” Smith says. “We often talk about the hard truths of living in an unforgiving environment.”
That sense of struggle amid beauty helped inspire Hard Truth’s name. It’s also reflected in its more challenging production method in search of an award-winning taste.
“All of our sweet mash whiskeys, including our Sweet Mash Bourbon, are 100% grain to glass,” Smith says. “There are a lot of new whiskey brands out in the market, and a great majority of those use other people’s whiskeys. There are a lot of bulk whiskeys out there you could purchase.”
The majority of the grains, particularly the corn and rye, used in their products are grown locally. Similar to an estate wine, all parts of the process take place at Hard Truth’s 325-acre property in Nashville, Indiana.
“We actually partnered with farmers who grow our grains. All the whiskey in our bottles was mashed, fermented, distilled
Hard Truth Master Distiller Bryan Smith and Barrel Manager Chris Moore
The 325-acre campus includes a full-service restaurant where you can enjoy your meal with a Hard Truth spirit or a beer from sister company Quaff ON! Brewing Co. Guests can tour the Hard Truth distillery, experience a guided tasting, or hop on an ATV to learn about the history of distilling. There's also an outdoor ampitheater for live music.
and aged on our property in Brown County, so it really gives you a true terroir, flavor of the region,” Smith says. “The alchemy of whiskey is so great because you can utilize the same materials, same process and the same equipment, and just geographically be somewhere a little bit different and have a completely different flavor profile.”
Smith didn’t set out to become a distiller; he was interested in science as a child and then earned a bachelor’s degree in recreational therapy.
However, he was raised with a love of cooking and flavors.
“My grandmother, who was a very talented cook, I was her little buddy in the kitchen. When I was a little kid, she was having me try different ingredients, and she’d say, 'You don't have to like this, but just tell me what you taste.’ So she was, unbeknownst to me, building my palate.”
In 2015, Smith met his business partners, who were operating a restaurant and successful brewery. Indiana state law had recently changed allowing a winery or brewery in good standing to operate an artisan distillery.
The brewing operation had started with a small brew system, and when they graduated to a larger system, the original system served as the pilot for the distillery, paired with a couple of stills.
“The process to make beer or wine is the first
process to make a spirit. You mash and then ferment,” Smith says. “Then, the only difference between beer or wine and spirits is, once we have the beer that we made, we distill it.”
In 2016, Hard Truth expanded from its birthplace at the brewery to its current 325acre campus, which is home to the distillery, a 300-seat restaurant, a 1,000-person outdoor amphitheater and a tour center. As part of the process, Smith decided to focus on the sweet mash bourbon and whiskey, while continuing to produce the rum and gin.
Hard Truth is one of a handful of distilleries that makes sweet mash spirits.
“Sweet mash in simplest terms is fresh grain, fresh water and fresh yeast,” Smith says. “The folks that do sour mash as a whiskey technique utilize the waste stream off their stills and put it back into the next fermentation batch to lower the pH, the purpose being to protect it from bacterial contamination.”
Through hygiene practices like clean steam and stainless steel, Hard Truth can avoid contamination without lowering the pH of the distillate.
“It brings to the whiskey bright fruit, sweet, lively flavors, and then you still get that depth from the oak barrels that bring the butterscotches and the caramels and the vanillas,” Smith says. “It really makes a differentiating whiskey for us, and it's one of the reasons why we've been so successful in the
“For High Road Rye at 93 proof, we got these amazing maple sugar notes that come out nice, a beautiful accent to the whiskey.”
— BRYAN SMITH
Hard Truth produces limited edition batches of whiskey, with some lines only having about 12 to 20 barrels per blend. Barrels are charred before they are filled with spirits to be aged.
double-blind competitions where the experts are truly scoring you based on the liquid, not the packaging or the brand ethos.”
The main difference between the High Road Rye and Sweet Mash Bourbon are the percentages of grain that go into the whiskey. So Sweet Mash Bourbon is majority corn (73%), then rye (19%) and then malted barley (8%), and High Road Rye is majority rye (55%), then corn (36%) and then malted barley (9%),” Smith says. “Both of those mash bills are brought down to a lower proof, 90 proof for the Sweet Mash Bourbon, 93 proof for the High Road Rye.”
Hard Truth’s focus on taste and quality means that those numbers are very specific.
“I have a lot of trust in my palate. Whenever I'm determining a proof of one of our whiskeys, especially at the beginning, I dilute it down from out of the barrel at about 120 proof, down two proof points all the way to 90,” Smith says.
“I always do a real exhaustive, double-blind evaluation to find the exact perfect proof point,” he adds. “For High Road Rye at 93 proof, we got these amazing maple sugar notes that come out nice, a beautiful accent to the whiskey.”
In the decade from when Hard Truth’s spirits were first served, the company has grown to have products in 27 states and the Bahamas. Smith says they’re looking to become a national brand sold in all 50 states.
“It's really a phenomenal, true artisan craft product,” Smith says.
2 ounces Hard Truth Sweet Mash Bourbon
2 barspoons Demerara syrup
1 barspoon Luxardo syrup
1 dropper your favorite bitters
Lemon peel, orange peel and Luxardo cherry, to garnish
Add High Road Rye and fresh lime juice to an ice-filled highball glass, then top with ginger ale. Place lime wheel on edge of glass to garnish, and serve. HARD TRUTH OLD-FASHIONED HIGH ROAD HIGHBALL
Add all liquid ingredients to ice-filled mixing beaker, and stir for 30 seconds. Strain over large cube into rocks glass. Twist lemon and orange peels over drink, then drop into glass with Luxardo cherry to garnish, and serve.
2 ounces Hard Truth High Road Rye Whiskey
1 ounce Fresh lime juice
Ginger ale, to top Lime wheel, to garnish
BY SARAH PEARSON
The Sweetness of Spring
More than half of the total maple syrup produced in the United States comes from just one state: Vermont.
Its position as the top-producing state has held steady every year since 1927. Last year, 3.1 of 5.9 million gallons of U.S. maple syrup came from the sugar maples of the Green Mountain State. And while the syrup is the star of the show, Vermont’s other maple products — candy, sugar, butter, caramel, creemees and more — round out a cast of sweet treats.
So, there is no wonder that Vermont’s maple syrup industry has influenced its spirit-makers. The all-natural sweetener helps to bring balance to cocktail recipes, ensuring every sip is smooth and delicious.
Celebrate the sticky season with the Vermont Maple Festival in St. Albans from April 25 to 27.
If you want syrup from the source or to learn more about how the sap becomes syrup, the Vermont Maple Sugar Maker’s Association has a list of hundreds of sugarhouses you can visit at vermontmaple.org.
Maple Bourbon Sour
1 ½ ounces Boyden Valley Winery’s Vermont Ice Maple Bourbon
½ ounce fresh lemon juice
½ ounce Bourbon barrel-aged maple syrup or simple syrup
1 dash of Angostura bitters
1 egg white VERMONT PRODUCT
Combine ingredients in a shaker and shake with no ice. Place ice in shaker and shake again.
Place strainer on top and strain into a glass. It makes a nice frothy top all on its own. Garnish with a dehydrated lemon.
Village Rusty Nail
1 ounce Village Bonfire
1 ounce Drambuie Lemon twist
Inspired by the campfire, Village Bonfire combines Village Garage Distillery’s Bourbon Whiskey with locally sourced Vermont smoked maple syrup.
For this cocktail, pour both spirits into a glass with a single large ice cube. Garnish with a lemon twist.
VERMONT PRODUCT
Maple Old-Fashioned
2 ounces nonalcoholic bourbon alternative (such as Kentucky 74 by Spiritless or The Spirit of Bourbon by The Free Spirits Company)
1 ounce pure maple syrup
1 ounce freshly squeezed orange juice
1 extra large ice cube
Orange twists and cocktail cherry, for garnish
Fill a cocktail shaker with regular ice cubes and combine the alcohol-free bourbon, maple syrup and freshly squeezed orange juice. Shake until thoroughly mixed and chilled, about 30 seconds. Add one extra large ice cube to a double old-fashioned or lowball glass.
Using a cocktail strainer, pour the Maple Old-Fashioned Mocktail into the glass.
Garnish with an orange twist.
MOCK TAIL
Jubilee
1 ½ ounces vodka
1 ½ ounces dry red wine
½ ounce St. George spiced pear liqueur
¼ ounce lemon juice, freshly squeezed
¼ ounce maple syrup
Seltzer, chilled, to top Pear fan and grated nutmeg for garnish
Add the vodka, red wine, pear liqueur, lemon juice and maple syrup to a stemless wine glass, then fill with ice.
Top with the seltzer and stir briefly and gently to combine.
Garnish with a pear fan and freshly grated nutmeg.
The Half and Half
2 ounces Split Spirits Maple Creemee Liqueur
2 ounces espresso liqueur
VERMONT PRODUCT
Split Spirits Maple Creemee Liqueur is inspired by Vermont's favorite sweet summer treat. They take real cream and blend in a mix of its Ridgeline Vermont Whiskey and vodka made from local organic grains, then sweeten it with maple syrup from Bristol, Vermont.
Stir the two liqueurs over ice to enjoy.
u
A MOCKTAIL ALLOWS YOU TO ENJOY A COCKTAIL SANS THE ALCOHOL
Dirty Maple Horchata – Serves 6
1 cup uncooked long-grain white rice
1/3 cup real maple syrup
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon, plus more for serving
4 cups canned coconut milk or whole milk
1 cup cold coffee or espresso
2-8 ounces dark rum or Kahlúa cinnamon and crystallized maple sugar for rimming
Combine the rice and 2.5 cups of steaming hot water in a large bowl. Soak at room temperature for 2 hours, until rice is softer.
Pour the rice and water into a blender. Blend until creamy, 2 to 3 minutes. Add the maple syrup, vanilla, nutmeg, cinnamon, and a pinch of salt. Blend until combined.
Pour the mixture into a large pitcher or jar. Add the milk and stir to combine. Chill until ready to serve.
Stir well before serving.
To serve, rim each glass with cinnamon and maple sugar. Fill glasses with ice. Add the horchata, then pour over the coffee, using an amount to your liking. Add the Kahlua and stir to combine.
ON SALE IN OUR STORES
BRANDY
Boulard
Boulard
Pays
COCKTAILS
CORDIALS
FORTIFIED WINES
GIN
087349
WHISKEY
VODKA
STORE LOCATOR
No matter where you are, a Vermont Liquor Store is nearby. Visit us on the web at 802spirits.com
Please call ahead to confirm store hours.
Hinesburg 116 Wine & Spirits 90 Mechanicsville Rd. (802) 482-4010
9 am -7 pm, Fri - Sat: 9 am - 9 pm Sun: 11 am -4 pm
Island Pond
Kingdom Market
12 Railroad Street • (802) 723-5464 Sun -Wed: 6 am -7 pm, ThurS - SaT: 6 am - 8 pm
Jay
Jay Country Store 1077 VT-242 • (802) 988-4040
7 am - 8 pm, Sun: 7 am - 7 pm
Jeffersonville Jeffersonville Country Store 21 Mill Street • (802) 644-6300 Mon - Wed: 9 am - 7 pm, Thurs - Fri: 9 am - 7:30 pm, Sat: 10am - 7:30 pm, Sun: 10 am - 6 pm
Jericho
Jolley
341 Route 15 • (802) 899-2507
(802) 863-6728
10 am - 8 pm , Fri - Sat: 10 am - 9 pm Sun : 10 am - 6 pm
290 Ferry Road • (802) 425-2421 Mon -Sat: 7:30 am -5 pm, Sun: Closed
Sunoco
60 Main Street • (802) 875-5555
Mon-Wed: 6am-11pm, Thurs-Sun: 6am-11:50pm
Colchester
Dick Mazza’s General Store
777 W. Lake Shore Drive • (802) 863-1808
7 am - 9 pm, Sun: 10 am - 4 pm
Derby Center
Derby Village Store
483 Main Street • (802) 766-8113
7 am - 8 pm, 7 Days
East Thetford
Huggetts Mart
Alburgh
Jolley Alburgh Bridge
3030 US Route 2 North, Suite 1 (802) 796-3360
8 am-8 pm, 7 days
Arlington
Arlington Deli
3713 Route 7A • (802) 375-6427
8 am - 8 pm, Sun: 10 am - 5 pm
Ascutney
Fireside Beverage
31 Depot Avenue • (802) 674-2775
10am-7pm, 7 days
Barre
Beverage Baron
411 N. Main Street • (802) 479-9227
6 am - 9 pm, Fri: 6 am - 10 pm Sat: 7 am -10 pm, Sun: 7 am - 9 pm
Bellows Falls
Stanch’s Place
97 Westminster Street • (802) 463-4020
Mon-Fri: 5:30 am-10pm, Sat: 6am - 10 pm, Sun: 6 am - 8 pm
Bennington
Bennington Beverage Outlet
125 Northside Drive • (802) 442-4001
9 am - 8 pm, Fri - Sat: 9 am - 9 pm Sun: 9 am - 5 pm
Berlin
Maplefields Vermont Travelers Service Center
159 Paine Turnpike North (802) 229-5291 • 24 hours, 7 days
Bethel
McCullough’s Quik Stop 2069 Route 107 • (802) 234 - 9365
6 am - 9 pm
Bomoseen
Beverage King Market & Deli
334 VT-4A • (802) 468-8917
8 am - 9 pm, Sun: 9 am - 7 pm
Bondville
Rawsonville Marketplace 8701 VT-30 • (802) 297-0427
6 am - 8 pm, Sun: 7 am - 8 pm
Bradford Hannaford’s 586 Lower Plain • (802) 222-3370
Mon-Sat: 9am-9pm, Sun: 10am-8pm
Brandon
Brandon Discount Beverage & Tobacco
34 Conant Square • (802) 247-6785
10 am - 7 pm, Fri - Sat: 10 am - 8 pm Sun: 10 am -4 pm
Brattleboro
Hannaford's Supermarket
896 Putney Road • (802) 254-1160
9am-9pm ,7 days
Bristol
Bristol Beverage
21 Prince Lane • (802) 453-3990
9am - 7 pm, Sun: 10 am -4 pm
Burlington
Burlington Bay Market & Café
125 Battery Street • (802) 864-0110
8 am - 8 pm, 7 days
2930 US-5 • (802) 785-2116
6am - 8pm, Fri-Sat: 6am-9pm, Sun: 7am -8pm
Enosburg Falls
Beverage Gallery
341 Main Street • (802) 933-4767
10 am - 7 pm, Sun: 10 am -6 pm
Essex Center
Essex Discount Bev.
76 Center Road • (802) 879-8951
6 am - 10 pm, Fri - Sat: 6 am - 11 pm Sun: 6 am - 10 pm
Essex
Five Corners Variety
39 Park Street • (802) 879-7101
Mon - Fri: 8 am - 8 pm Sat - Sun: 9 am - 8 pm
Fairfax
Minor’s Country Store
874 Main Street • (802) 849-6838
Fri: 6 am - 9 pm, Sat: 7 am - 10 pm Sun: 7:30 am - 9 pm
Fair Haven
Liberty Market
7 Liberty Street • (802) 265-3820
8:30 am - 9 pm, 7 days
Hardwick
Tops Market
82 Route 15 West • (802) 472-6504
9 am - 9 pm, Sun: 9 am - 8 pm
Harmonyville
Harmonyville Store
1412 Route 30 • (802) 365-9417
Mon-Fri: 7am-6pm, Sat: 8am-5pm, Sun: closed
Orleans
Olney’s General Store
72 Main Street • (802) 754-6365
Mon-Thurs: 5 am - 7 pm, Fri : 5 am -8 pm, Sat: 6 am - 8 pm, Sun: 7 am - 6 pm
Poultney
Tenneybrook Poultney
10 East Main Street • (802) 287-5802
5:30 am - 9 pm, 7 days
Pownal
Dwyer’s State Line Beer & Wine
7324 Route 7 • (802) 823-7912
9 am - 8 pm, Fri - Sat: 9 am - 9 pm Sun: 9 am - 7 pm
Proctorsville
Singleton’s Store
356 Main Street • (802) 226-7666 Mon-Thurs: 8am-6pm, Fri-Sat: 8am-9pm, Sun: 8am-7pm
Randolph M & M Beverage
6 Salisbury Street • (802) 728-9912
7 am - 10 pm, Sun: 8 am - 8 pm
6 am - 9 pm, 7 days
Killington
Killington Deli and Marketplace 2868 Route 4 • (802) 747-4407 Mon-Sat: 11am-7pm, Sun: 11am-6pm
Londonderry
Jelley’s Mobil 2102 Main Street • (802) 824-4556
Mon-Fri: 6am-6pm, Sat: 9am-5pm, Sun: Closed
Ludlow
Brewfest Beverage Co.
199 Main Street • (802) 228-4261 Sun-Thurs: 10am-8pm, Fri: 10am-10pm, Sat: 10am-9pm
Lyndonville
Lyndonville Redemption
406 Broad Street • (802) 626-8348
7am - 9 pm, 7 days
Manchester
Manchester Discount Beverage
380 Depot Street • (802) 362-4075
8 am - 9 pm, Sun: 8 am - 7 pm
Middlebury Hare and the Dog
260 Court Street, Suite 3 (802) 388-2102
9 am - 6 pm, Fri - Sat : 9 am - 9 pm
Milton
Raj Liquor & Beverage
69 Middle Road • (802) 891-9888
6 am - 9:30 pm, Sat - Sun: 7 am - 9 pm
Montgomery Center
Sylvester’s Market
20 Main Street • (802) 326-4561
7 am - 9 pm, Sun: 8 am - 6 pm
Montpelier
Yankee Wine & Spirits
126 Main Street • (802) 223-2331
9 am - 7:30 pm, Fri & Sat: 9 am - 9 pm Sun: 11 am - 5 pm
Morrisville Morrisville Beverage
81 Bridge Street • (802) 888-3120
6 am - 9 pm, Sun: 7 am - 7 pm
Newport
Newport Village Market
21 Waterfront Plaza • (802) 334-8661
7 am - 8 pm, 7 days
Northfield
Convenience Plus Redemption & Deli
438 North Main Street • (802) 485-6300 Mon, Tue: 6 am - 9 pm, Wed-Fri : 6 am -10 pm, Sat: 7 am - 10 pm, Sun: 7 am - 9 pm
South Hero Keeler’s Bay Variety
500 Route 2 • (802) 372-4465
6 am - 9 pm, Fri: 6 am - 9:30 pm Sat: 7 am - 9:30 pm, Sun: 9 am - 6 pm
Springfield Joe’s Discount Beverage 355 River Street • (802) 885-3555 Mon-Thu 9:30am-7pm, Fri-Sat: 9:30am-8pm, Sun: 11am-5pm
Stowe Stowe Beverage 1880 Mountain Road • (802) 253-4525 10 am - 7 pm, Sun: 11 am - 6
Swanton
Vergennes
The Barn
1917 VT-66 • (802)728-2598
24 hourS, 7 dayS
Richford
Jolley
308 Main Street • (802) 848-3886
6 am - 9 pm, 7 days
Richmond
Richmond Market & Beverage
56 Railroad Street • (802) 434-4550
Mon - Sat: 7 am - 8 pm, Sun: 7 am -7 pm
Rochester
Village Grocery
67 North Main Street • (802) 767-3181
Mon-Sat: 8am-8pm, Sun: 9am-6pm
Rutland City
Grand Union
12 North Main Street • (802) 747-4908
Sun: 9am-7pm, Mon-Thurs: 9am-9pm, Fri-Sat: 9am-10pm
Rutland Town
Hannaford’s Food & Pharmacy
318 So. Main Street • (802) 775-0820
Sun-Thurs: 9am-8pm, Fri-Sat: 9am-9pm
St. Albans City
Beverage Mart
211 Lake Street • (802) 527-7437
6:30 am - 10 pm, 7 days
St. Albans Town
Colonial Mart
191 Swanton Road • (802) 527-7179
6 am - 10 pm, Fri : 6 am - 11 pm Sat: 7 am - 10 pm, Sun: 8 am - 10 pm
St. Johnsbury
Price Chopper
857 Memorial Drive • (802) 748-1109
9 am - 8 pm, Fri - Sat: 9 am - 9 pm, Sun: 9 am - 6 pm
Sharon
Sharon Trading Post
5038 Route 14 • (802) 763-7404
6 am - 10 pm, 7 days
Shelburne
Route 7 Liquor & Deli
2659 Shelburne Road • (802) 985-3246
6 am - 10 pm, Thu - Fri: 6 am - 11 pm Sat: 7 am - 11 pm, Sun: 7 am - 10 pm
South Burlington Gracey’s
26 Hinesburg Rd., Unit 1 • (802) 862-1253
9 am - 9 pm, Fri - Sat: 9 am - 10 pm , Sun: 11am - 7 pm
Simon’s Store 974 Shelburne Road • (802) 862-8011
6 am - 12 pm, 7 days
Waitsfield
Wallingford Tenneybrook 172 N Main Street
Waterbury
Beverages
157 Marlboro Road • (802) 254-4950 Sun: 8am-10pm, Mon-Thurs: 7am-10pm, Sat: 7am-11pm
West Danville
Hastings Store 2748 Route 2 West • (802) 684-3398 6:30 am – 6 pm, Sun: 7am- 1 pm
West Dover Snow Mountain Market 323 Route 100 • (802) 464-9666
8 am - 8 pm, 7 days
Westmore
Willoughby Lake Store 2003 VT-5A • (802) 525-3300 7 am - 9
