TASTE THIS
Hibiki Harmony
This luminous ambercolored whisky is a symphony of at least 10 malt and grain whiskies, aged in five different types of casks from Suntory’s renowned Yamazaki, Hakushu, and Chita distilleries. Each sip offers a delicate balance of flavors, with aromas of rose, lychee, and rosemary, complemented by mature woodiness and sandalwood. The palate delights with notes of candied orange peel and white chocolate, finishing with a subtle, long-lasting hint of Mizunara (Japanese oak).
015980 – 750ML – $99.99
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. with Luxardo Cherries.
Basil Hayden Kentucky Straight Bourbon
016676 – 750ML – $44.99
Soju Peach Fizz
Ingredients:
2 ounces Soonhari Peach Soju
1ounce Peach Syrup
¾ ounce Lime Juice
3 dashes of lemon bitters
1/2 ounces egg white, optional
Add ice, shake and serve with slice of lemon and optional sugar rim.
Soonhari Peach Soju
064975 – 375ML – $5.99
Midnight Moon Cookies & Cream Moonshake
The taste of a classic diner dessert in a 34 -roof spirit. Midnight Moon’s Cookies & Cream Moonshake cream liqueur is going to shake up the milkshake business forever.
The full flavor of crushed chocolate wafer cookies swirled with fluffy cream filling makes this a down-home moonshine miracle. Blend it with ice cream and milk to make a deliciously boozy milkshake treat.
068625 – 750ML – $23.99
The Steam Engine
Ingredients:
2 ounces Bib & Tucker 6 Year Bourbon
1/2 ounce Benedictine
2 dashes Angostora 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
Visit the Lyndonville store, now open, to enter to win a Big Green Egg Courtesy of Bib & Tucker!
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
Tequila Ocho Plata
All expressions of Tequila Ocho are agave-forward and indicative of the highlands (Los Altos) of Jalisco. The Plata is unaged, bright and crisp, with notes of agave, lively citrus, fresh herbaceousness and minerality. It contains full and complex agave notes, with hints of fresh-cut grass and a touch of earthiness. 088633 – 750ML – $49.99
St. Elder Espresso Martini
Ingredients:
1/2 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
Luxardo Del Santo
The Luxardo Del Santo Herbal Liqueur is complex, with notes of herbs, spice and citrus. It’s fruitforward without being too sweet, with a long, smooth finish. Taste-wise, this liqueur has a dramatic palate with hints of dark chocolate, vanilla and orange marmalade. It works great in cocktail recipes, including as a close, but not exact, replacement for green chartreuse.
Luxardo Del Santo 073982 – 750ML – $39.99 Bushmills Malt 10YR
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.
– 750ML – $49.99
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.
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.
– 750ML – $92.99
Dining Destination for Making Memories
he menu at the Blue Paddle Bistro operated by Mandy Hotchkiss and chef Phoebe Bright has seen many changes over its 20-year history. The thing that hasn’t changed is its commitment to quality meals and love of community.
Nearly 40 years ago, Hotchkiss and Bright ran several delis together. After those closed, they went their separate ways for a while. Hotchkiss has a varied background from recreation to canoe sales. Bright headed to Manhattan to further her culinary experience, training alongside esteemed chefs, including Iron Chef and Michelin star-recipient Anita Lo. Eventually, they reconnected their work when Bright decided she wanted to open a sandwich restaurant.
In the founding days of the Blue Paddle, the menu heavily features familiar foods like burgers. Today, you’ll find more high-end offerings like filet mignon and mushroom soup.
“I would have to say, it’s a little high-end, but it’s food a chef would like to eat,” Bright says.
“It’s food that everyone would like,” adds bartender Briana Apley.
Bright says they try to do a little of everything from burgers and appetizers to steaks and seafood. The latter tends to be the most popular.
“The three bestsellers are the lobster saute, the filet mignon and the salmon,” Bright says.
That wasn’t always the case.
“When you open up a restaurant, if you just put in high-end food like scallops or duck or whatever, you do not have the trust of the public that you can make these things,” Bright says.
“Over the years, we've gained the trust in being consistent with the product.”
Blue Paddle Bistro is located in a building constructed in the late 1800s in South Hero, an island on Lake Champlain between Colchester,
Vermont, and Plattsburgh, New York. It has a four-seat bar and homey dining room with the atmosphere of a coastal cottage, perfect for its lakeside location. In the summer, you can dine outdoors as well.
It is also home to the Paddle Pups, German Wirehaired Pointers owned by Hotchkiss and Bright, who make appearances to greet restaurant visitors. The outdoor dining space welcomes guest dogs in the summer with water bowls and puppy treats.
Blue Paddle Bistro attracts guests from New York by ferry and Montreal and mainland Vermont via the Route 2 causeway.
“We’ve become a destination,” Hotchkiss says.
However, the restaurant is truly sustained by its dedicated regulars who have come to trust the quality of the meals they order.
“We don’t call them guests; we don’t call them diners,” Hotchkiss says. “I call them my friends, because literally, I probably know nine out of 10 people that come through the door every night.”
Consistency has been key to the Blue Paddle’s success and longevity, more than twice the average lifespan of restaurants.
“The thing about the Paddle is our food is consistently yummy,” Hotchkiss says. “You can always count on a great steak, a great risotto, a great chicken sandwich, a great burger, great hand-cut French fries. You can always count on a great pour of wine, and you can always count on a great mixed drink from Bri.”
For the Blue Paddle’s recent New Year’s Eve party, bartender Apley created 14 drink specials.
“Our most popular are the White Cosmo, the Green Mountain Manhattan and Cinnamon OldFashioned,” Apley says.
Apley says she’s found that made-in-Vermont spirits, especially Barr Hill and Metcalfe's, are popular with customers.
BLUE PADDLE BISTRO
CELEBRATES
ANNIVERSARY
Cinnamon Old-Fashioned
2 ounces Bulleit Bourbon
1 ounce honey cinnamon syrup
2 to 3 dashes apple bitters
Splash of local cider
Cinnamon sugar to rim glass
Cinnamon stick to garnish
Rim an old-fashioned glass with cinnamon sugar.
Combine syrup, bitters, cider and bourbon in the glass and stir well.
Add one or two large ice cubes. Garnish with cinnamon stick.
Center: Co-owner and chef Phoebe Bright, bartender Briana Apley and co-owner Mandy Hotchkiss. Clockwise from top left: Apley, Blue Paddle's outdoor dining, the interior dining room, a Cinnamon Old-Fashioned, filet mignon with a Green Mountain Manhattan, Bright with Paddle Pup Wilbur, the bar area and Wilbur.
Green Mountain Manhattan
1 ½ ounces Metcalfe’s Maple Bourbon
¾ ounce Metcalfe’s Maple Liqueur
½ ounce sweet vermouth
2 dashes aromatic bitters
In a mixing glass or shaker, combine all ingredients. Strain into a chilled cocktail glass.
“We had so many people compliment and come up to me and say, ‘your bartender is the best there is,’ ” Hotchkiss says. “The thing about the Paddle, we get dozens of comment cards back on, actually, a daily basis.”
Hotchkiss and Bright take that feedback to heart and put it into action. The Blue Paddle was a Seven Daysies 2023 winner for best restaurant outside Chittenden County and a finalist in 2024. Bright has also received individual recognition as best chef, and the restaurant was a finalist for best customer service.
“You can always count on the front of the house, who truly, truly care about what they're doing and about being part of something special,” Hotchkiss says. “The thing that sets us apart is that we're truly owner-operated, and everything goes through us.”
The love and care that gets poured into the cocktails and dishes comes from a staff that feels supported.
“There is no comparison whatsoever to the food, to the service, to the bartender,” says waitress Laurie Bisonnette. “I actually love to
come to work. They make you family, and you don't get that in a lot of places. They require a lot from you, but it's nothing that they wouldn't require of themselves. And they give themselves 150% every day, and they teach you to do the same.”
To celebrate their 20th anniversary of consistently delicious, high-quality meals, the Blue Paddle Bistro is planning a weekend of activity March 14 and 15. There will be live music, prizes and a special menu. In addition to the regulars they love, Hotchkiss and Bright expect some special guest appearances.
“People recognize the love that we have our own business,” Hotchkiss says, “and we’re very lucky.”
316 ROUTE 2 SOUTH HERO, VERMONT 05486
BY SARAH PEARSON
St. Patrick Slàinte
In the United States, St. Patrick’s Day is largely celebrated as a showcase of patriotism of Irish American heritage. The large number of Irish immigrants who came to America in the mid-1800s made them an influential population. People mark the day with Irish dishes like soda bread and corned beef and cabbage, and of course, Irish spirits and beer. However, the holiday is more than a thousand years old in Ireland as a religious holiday venerating Saint Patrick, a Briton who converted many Irish to Christianity. Whether you’re looking to toast March 17 as a religious feast, a secular commemoration of Irish heritage, or both, you can find a variety of thematic drinks to enjoy.
Baileys Flat White Martini Cocktail
2 ounces Baileys Original Irish Cream
2 shots of cold espresso
1 ounce vodka
3 whole coffee beans for garnish
Fill your cocktail shaker with ice cubes, then add Baileys, vodka and espresso. Shake well until chilled.
Strain into martini glass.
Garnish with coffee beans to serve.
An Irishman in New Orleans
2 ounces Poitín, a traditional Irish spirit made with potatoes or grain 3/4 ounce simple syrup (or a sugar cube)
3 dashes of Peychaud's Bitters
2 dashes Angostura bitters
Lemon slice for garnish
Combine the bitters and simple syrup in a shaker. Add ice and the poitín, and shake until well chilled. Strain it into a chilled rocks glass. Garnish with lemon and serve.
Cucumber Lime Mocktail SERVES 4
1 large cucumber
1 cup water
2 limes
3 tablespoons mint leaves
2 tablespoons maple syrup
Pinch of salt
1 cup carbonated mineral water
Ice
Peel and dice cucumber and add pieces to a blender. Add water, the juice of two limes, mint, maple syrup and salt. Blend until smooth.
Strain the cucumber juice through a fine strainer or cheesecloth into a jar.
Add 1 cup of mineral water.
Divide into four glasses with ice to serve. Garnish with lime wedges, sprigs of mint or cucumber slices for a naturally green and hydrating St. Patrick’s Day drink.
A Toast to
Women’s History Month
For centuries, producing alcoholic beverages was women’s work, much like other homemaking food preparation tasks. Winemaking, beer-brewing and spirit distilling were completed in between bread-baking and child-rearing.
Alcohol production was critical to healthy hydration in places where water was unsanitary. In ancient Sumer, brewing was the only profession to be protected by a female deity. In ancient Egypt, Tanzania and Mayan civilizations, art and records show women as the chief producers of alcohol.
As distilling transitioned from a home enterprise to a commercial one during industrialization, social pressure and regulations prevented many women from gaining a foothold in the industry. Women often were barred from joining trade guilds, inheriting property or taking out loans.
But women continued to play a behind-the-scenes role in brewing. Some, like the great-grandmother of Saxton River Distillery’s Christian Stromberg, made moonshine to clandestinely support their family. Others provided internal support to the marketing and selling of their father’s or husband’s products, like Maker’s Mark’s Marge Samuels, who is credited for rebranding the bottles with the striking red wax seal.
As restrictions on women’s work eased, they made inroads in the distilling industry. Today, according to the U.S. Bureau of Labor Statistics, women make up a quarter of the United States beverage manufacturing workforce, which includes the production of alcoholic and nonalcoholic drinks. These women are leading companies, blending batches of high-quality spirits and more. 802Spirits checked in with two of the many women in leadership roles at Vermont distilleries to learn more about their work and what they’re drinking.
Mimi Buttenheim President, Mad River Distillers, Warren
Q&A
What is your current role, and what are your responsibilities?
As the president of Mad River Distillers, I oversee the entire operation — from crafting exceptional spirits in our distillery to ensuring they reach shelves and cocktail glasses. My role is part strategist and part fixer; coordinating our production and sales teams to bring our spirits to the marketplace. In a small business like ours, adaptability is key, so I often find myself wearing multiple hats — whether that’s refining a new product recipe, collaborating with distributors or jumping in behind the bar at our tasting room.
How did you become interested in the making of spirits/wine?
My journey began in wine country — I attended culinary school in Napa Valley, where wine is more than just a beverage; it’s a way of life. Working in restaurants there gave me a deep appreciation for how wine complements food and brings people together. Being surrounded by vineyards and winemakers provided endless opportunities to learn and grow in the industry. When I moved to Vermont, I saw the craft-distilling movement gaining momentum and felt inspired to be part of that excitement!
Nora Ganley-Roper General manager and head blender
Lost Lantern Whiskey, Vergennes
Transitioning from wine to spirits felt like a natural step, blending my passion for flavor, craftsmanship and community.
What steps did you take to learn how to do it?
I started by immersing myself in the industry. I worked in marketing at a winery while volunteering as a harvest intern to get hands-on production experience. That early exposure taught me the intricacies of winemaking, from grape to bottle, and gave me a solid foundation in both the craft and the business. Over time, I gained more experience in production and bottling, which deepened my understanding of operations. But in the beverage alcohol industry, production is only half the battle; selling is equally critical. I’m grateful to have had the chance to build expertise in both areas, giving me a well-rounded perspective that’s proven invaluable in running a distillery.
If you could go back and give yourself one piece of advice, what would that be?
Trust your instincts, forge your own path, and don’t let expectations or timelines define your journey. Success doesn’t follow a straight line, especially in an industry driven by creativity and craftsmanship.
Please drink responsibly.
Q&A
What is your current role, and what are your responsibilities?
I'm general manager and head blender at Lost Lantern, lostlanternwhiskey. com. That means that I run the business (which includes a bit of everything), and I work with our team to put together a wide array of blends of American whiskey.
How did you become interested in the making of spirits/wine?
My extended family has always been very interested in wine. Every holiday meal would have a curated list of wine pairings, so I fell in love with the intentionality behind selecting a specific wine to go with food. The next step from there was to actually learn enough about wine to do that kind of thing myself.
What steps did you take to learn how to do it?
I read a lot of wine textbooks so that I could understand the basics about the different wine regions and how climate impacts the profile of the wine. From there, I realized the best way to taste the wine I had been reading about was to get a job at a wine store. So, I got a job at Astor Wines & Spirits in NYC, first as a wine consultant and then as sales
What do you think is a unique or defining quality of your products?
What sets our spirits apart is that we craft them entirely from raw materials of the highest quality, including Northeast Grainshed organic grains. We don't buy bulk alcohol and put it in a bottle. This hands-on approach allows us to control every detail, from grain to glass, and infuse each product with character and authenticity. We also love to push boundaries with unexpected ingredients that give our spirits a distinctive twist. For instance, our rum is made with demerara sugar instead of the more traditional molasses, resulting in clean, pure flavor that allows the new oak to shine through. Our Rye whiskey incorporates roasted rye in the mash bill for added depth, while our Bourbon includes oats, giving it a smooth, creamy finish. Every bottle we produce tells its own story — one rooted in Vermont.
Where can we try your products?
Tasting Room and Cocktail Shop: 137 St Paul St., Burlington, VT 05401
Stowe Tasting Room: 2251 Mountain Road, Stowe, VT 05672
Do you have a favorite spirit or cocktail recipe?
Yes, a Rye Boulevardier substituting Cynar for the Campari.
manager. One of the best parts of working at Astor was actually learning about spirits and falling in love with the Independent Bottler model (a historic model in Scotland that Lost Lantern is bringing to the U.S.) and American whiskey.
If you could go back and give yourself one piece of advice, what would that be?
To remember to enjoy the ride! The life of an entrepreneur can be stressful and lonely, but there are so many wonderful moments! The hard thing is to remember to soak the good things in before moving on to the next item on my to-do list.
What do you think is a unique or defining quality of your products?
We don't distill any of the products ourselves. Instead, we buy mature barrels of whiskey from distilleries all across the country. We use that whiskey for blends and single casks to showcase the full landscape of American whiskey. And it's worth noting that we're fully transparent about where each drop of whiskey comes from.
Do you have a favorite spirit or cocktail recipe?
I love a penicillin (especially our Mesquite Penicillin). The combination of ginger, lemon and smokey whiskey is crazy delicious.
Rye Boulevardier
1¼ ounces rye whiskey
1 ounce Cynar
1 ounce sweet vermouth
Orange twist for garnish
Add the rye whiskey, Cynar and vermouth in a mixing glass and stir until well chilled.
Strain into a rocks glass over fresh ice.
Garnish with a twist of orange.
1 1/2 ounces Tequila Ocho Plata
2 ounces grapefruit juice
1/2 ounce lime juice
1/2 ounce simple syrup
2 ounces sparkling water
Use coarse sea salt for the rim. Combine all the ingredients, except the sparkling water, in an ice-filled cocktail shaker, then shake to combine. Strain into a salt-rimmed highball glass filled with ice. Top off the drink with sparkling water and serve.
Mesquite Penicillin
2 ounces Lost Lantern Gentle Giant Texas Single Malt Whiskey
3/4 ounce honey-ginger syrup (see recipe below)
3/4 ounce fresh lemon juice
¼ ounce Lost Lantern Flame
Combine Gentle Giant, honey-ginger syrup, lemon juice and ice in a cocktail shaker. Shake.
Strain into a rocks glass filled with ice (preferably one or two large ice cubes).
Float Flame and garnish with candied ginger.
Honey-Ginger Syrup
½ cup honey
½ cup water
3-inch chunk of ginger
Combine the ingredients in a small pan, bring to a boil, then simmer for five to 10 minutes, chill in the fridge overnight (or for a few hours), strain out the ginger.
Combine all ingredients in an old-fashioned glass. Stir briefly to incorporate.
Add ice and stir for 15 seconds.
Garish with an orange swath.
ON SALE IN OUR STORES
FORTIFIED WINES
COCKTAILS
GIN
CORDIALS
AGunpowder Irish Gin is an oriental-inspired spirit from The Shed Distillery in Co Leitrim, Ireland, that's setting the world alight Taking its name from one of the signature botanicals, slowly dried Gunpowder tea, the recipe
includes lime, lemon and grapefruit Code 028465
VODKA,
Hornitos
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
