All posts by Kate

Limited Release! Hermit Thrush Rowdy Monk Barrel-Aged Sour Brown Quadrupel

Looking for an awesome late-summer sipper to enjoy around the campfire? Treat yourself to the limited-release ROWDY MONK from Hermit Thrush Brewery!

Once a year (or less), we receive a small amount of this captivating barrel-aged sour brown quadrupel from the wizards of sour beer down in Brattleboro, Vermont. Beginning its life as a strong dark ale, this massive beer is mellowed by spending 12 months in wine barrels. At 14.5% ABV, Rowdy Monk is no crushable sour, and that’s perfect. It’s the ideal match for cooler late summer evenings, camping trips, and quiet contemplation (though we can’t promise things won’t get rowdy!!)

Rowdy Monk pours a deep amber brown, with a very light coffee-colored head that dissipates quickly. Notes of cocoa, woodsmoke, dark fruit and caramelized oranges tingle your nose. On the palate, the beer has assertive sourness that melds with flavors of maple toffee, dates and raspberries. It has a fine, dry mouthfeel and long finish, with lingering tartness.

To learn more about Hermit Thrush Brewery and this brew, visit www.hermitthrushbrewery.com/beers/rowdy-monk

To score your very own Rowdy Monk, email info@beveragewarehousevt.com to reserve, or swing into the Bevie today!

New Ciders and Wines from Vermont’s Fable Farm Fermentory!

The Fable Farm Fermentory brothers have released their latest creations into the world, and we’re thrilled to have secured a little bit of these limited, lovely creatures for our customers!

Along with new vintages of Fable’s still & sparkling apple ciders, vinous ciders and honey wine, there is a brand-new perry (sparkling pear-based cider), and a wine made from 100% St. Croix grapes found in a 10-year old Vermont vineyard that had been previously abandoned.

Read about each bottling below, and then pop into the Bevie to pick up these delightful, surprising, all-natural Vermont-made liquids!

Fable Farm Fermentory Ciders and Wines at the Beverage Warehouse Vermont

Emanation
2018
5.98% ABV
189 cases made
Ingredients: foraged + cultivated cider apples, wild cultures of yeast + bacteria

Our 2018 vintage of Emanation is a dry sparkling cider made in the ancestral method from the juice of both foraged and organically cultivated cider apples. Vermont’s Walden Heights Nursery & Orchard, whence the cultivated fruit was grown, is a magical place where orchardist Todd Parlo shepherds a rich diversity of alpine fruit and nursery stock on a village hillside terraced by hand.  The apple trees are sculpturally pruned and allowed to grow to their fullest potential amidst a polyculture of companion plantings. This rendition of Emanation is delightfully fresh, crisp, and tart, emanating a sessionable innocence.

750mL | $17.99

Fluxion  Batch IV
2016 + 17
6.99% ABV
199 cases made
Ingredients: foraged cider apples, wild cultures of yeast + bacteria

With faith in flow, we merged multiple vintages of cider aged in an assortment of wood barrels to create our fourth iteration of Fluxion that awaits you. Made in  the traditional method, maple syrup was added to kick-start a secondary fermentation in bottle. This cultured blend of cider is the sparkling counterpart to Stillpoint. Dry, with refreshing acidity.

750mL | $18.99

Stillpoint
2016 + 2017
6.95% ABV
56 cases made
Ingredients: foraged cider apples, wild cultures of yeast + bacteria

Stillpoint is an aged blend of cider, cultured in an assortment of wood barrels before bottling still, and from which our sparkling cider, Fluxion, arose.  This prolonged aging in our fleet of barrels tends to give the cider smooth, buttery, and peppery qualities. We are excited for more people to explore the wonder, simplicity, and solemnity of still cider.

750mL | $18.99

Apple – Grape Wine

Vinous Venus 
2017
7.68 % ABV
156 cases made
Ingredients: foraged cider apples, red grape pomace, wild cultures  of yeast + bacteria

A favorite with Fable Farm Fermentory fans, Vinous Venus is a pink-hued, apple-grape wine created in the traditional method.  Macerated red grape pomace and fresh red grape clusters containing residual sugars post pressing were co-fermented with a blend of foraged apple juice. The wine was then pressed off and sent down to the cellar to age in cultured wood barrels for a year, before bottling as a sparkling apple-grape wine. Vinous Venus celebrates the integration of foraged apples and grapes with its dry sparkle and refreshing acidity.

750mL | $19.99

Leela
2015/16
9.91% ABV
119 cases made
Ingredients: white grapes, foraged apples, wild cultures of yeast + bacteria

Herein awaits an amber-hued, apple-grape wine made by merging 40% Vermont-grown grapes and 60% foraged cider apples. In 2016 we purchased destemmed white grapes from our friends at Lincoln Peak Vineyard of New Haven, VT. We placed half the berries into an open-top vessel to macerate and  pressed the other half immediately. This wine contains both of these fermentations blended with a medley of multi-vintage cider barrels. Half of the final blend was used for our previously released sparkling wine, Leo, while its sister, Leela, was allowed to age for 6 months in barrel and another year in bottle.

750mL | $19.99

Koan 
2015
6.42% ABV
111 cases made
Ingredients: red and black currants, aronia berries, concord grapes, foraged apples, wild cultures of yeast and bacteria

[Koh ahn], a paradoxical anecdote or riddle, is used in Zen Buddhism to provoke enlightenment and demonstrate the inadequacy of logical reasoning. We love sour things. Sour stimulates digestion, opening the palate to experience a medley of flavor, while also inspiring the mind to open up to puzzling tastes. This sparkling apple wine was barrel aged for 3 years and then steeped with a mixed medley of berries before bottling with a dose of honey in the traditional method.

500mL |  $14.99

Perry (NEW!)

Pyrus
2015 + 2016 + 2017
32 cases made
5.84% ABV
Ingredients: foraged pears and apples, wild cultures of yeast + bacteria

It’s a rare treat to discover the bulbous pearl of pears when foraging for apples; but when we do, we jump for joy!  This still perry was barrel-aged for 2 years before bottling, and contains a blend of apples and pears from three different seasons. Residual sugars remained in barrel for over a year, and we hoped that fermentation would jumpstart in bottle to create a sparkling wine. Instead we received a beautiful still wine, expressing a refreshing interplay between volatile acidity and sweet appley-pear notes.

500mL | $15.99

Honey Wine

Betula
Batch II: 2017
9.79% ABV
Ingredients: raw birch sap, raw honey, foraged sumac berries, wild cultures of yeast + bacteria

Filtered through the roots and vascular tissues of Birch trees, each Spring living sap-water seeps out of tapped trunks as an elixir of life — long harvested as a tonic beverage of northern climes. Raw honey from Mcfarline Apiaries of Benson, VT was dissolved into raw birch water and left to ferment with whole clusters of foraged sumac berries. Bottled in the traditional method, honey was  added a second time to create a sparkling dry wine with earthy notes and a robust acidity.

500mL | $14.99

Grape Wine (NEW!)

St. Croix
2017
7.08% ABV
13 cases made
Ingredients: St. Croix grapes, wild cultures of yeast + bacteria

Our farm and fermentory lies on a branched road that was once used as the main thoroughfare from Boston to Montreal. Now known as the Royalton Turnpike, this graveled pathway winds through a pastoral landscape of lush fields and forests, and speaks to a time when horse and buggy brought passers-by from city to country. In 2016, we discovered a 10-year-old vineyard 25 minutes north, just off the beaten path from this historic road. In 2017 we were guided by the weather and our overall circumstance to harvest the St. Croix a bit underipe. Red-skinned St. Croix normally produces red wine, but in this iteration, all of the red pigments dropped out of solution over the course of a year of aging in glass demijohns. The resulting low alcohol wine is white, light and refreshingly tart.

750mL | $23.99

New Slovenian Rosé Alert: Gönc Cuvee Anna

GÖNC CUVEE ANNA ROSÉ | 2018 | $20.99 

We’re crushing on a newly-landed rosé from Slovenia! Named after the winemaker’s grandmother, Cuvee Anna is ripe with aromas of wild berries, strawberries, melons and peaches. On the palate, it’s bright and fruity with a lively, refreshing finish.  We had it on a recent warm day with some grilled chicken and a goat cheese salad and it was *perfect*

Gonc Cuvee Anna rose wine bottle

Blend: 50% Žametna črnina, 20% Pinot Noir, 20% Pinot Grigio, 10% Blaufrankisch (Fun fact: Žametna črnina is the oldest-known grape varietal in the world (at 375-400 years old) and it’s traditionally planted in Slovenia). Aged for 3 months on fine lees.

You’re probably not familiar with the varietal that makes up the majority of the wine but don’t let that deter you – this is a Provence-style rosé that will make you wonder how it’s not from Provence!

This wine is produced in small quantities and not a lot makes it to us in Vermont, so pick up a few and stash them for those hot days (they’re coming, we promise).

ABOUT GÖNC WINERY

Gönc is a family tradition going back to the year 1936, when winemaker Peter Gene’s great grandfather built a wine cellar and planted a vineyard around it in the small town of Dobrovnik in Slovenia. After World War II, Peter’s grandfather moved to the city of Ptuj and started working in the Ptujska Klet winery as a cellar cleaner. He worked his way up to head winemaker and CEO of the oldest winery in Slovenia (now know as Pullus).

Peter’s father worked at the same winery but on the side, he planted 24 acres of vineyards in Dobrovnik to keep up the family tradition (they now have 28 acres total). When Peter came of age they built a new cellar in Ptuj and started Gönc again. Peter is the 4th generation of winemakers and winegrowers in the family.

Learn more at: http://www.gonc.si/

Putney Mountain Spirits Liqueur Tasting | Fri 4/5 4-6pm

Putney Mountain Spirits grew out of a creative impulse to make superlative spirits, worthy of devotion by the most discerning palates. Putney Spirits reflect the same style and exacting attention to flavor as Putney Mountain Wines. They are achieved in small batches by enlisting the best, freshest and most local ingredients. Along with the finest ingredients comes the magic in the distillery, making their products a brilliant success with consumers, restauranteurs and mixologists.

On Friday April 5th, swing by the Bevie from 4:00 – 6:00 pm to try the lovely lineup of Putney Spirits:

PUTNEY SIMPLY MAPLE 

Simply Maple liqueur embodies two signature Vermont ingredients: pure Vermont Maple Syrup and Vermont apple brandy. Beginning with a whiff of apple, the experience blossoms into the full rich flavor of Vermont’s medium amber maple syrup and is followed by a lingering maple/apple finish with a warm brandy glow. It captures the quintessential Vermont taste.

PUTNEY VERMONT CASSIS

Vermont Cassis liqueur is a richly flavorful and aromatic spirit that is both tart and sweet. Its unique blend of fresh black currants, blueberries and raspberries creates a complexity, richness and extraordinary aroma. Crafted from a luxurious blend of locally grown fruit, this rich liqueur features an intense, complex flavor and finishes with the tartness characteristic of blackcurrant.

PUTNEY SIMPLY GINGER

Simply Ginger liqueur is a sensationally aromatic spirit that is both spicy and sweet. Flavored with fresh young local ginger, Simply Ginger is the perfect spirit for sipping straight up, over ice and for creative mixology in cocktails such as a Moscow Mule, Ginger Royale, Ginger Martini, or Ginger Margarita.

PUTNEY SIMPLY CHOCOLATE

Bold and smooth, Simply Chocolate starts with intense cocoa notes and finishes with a light bite of alcohol. A luxurious dark liqueur, rich and well-balanced, Simply Chocolate is created from the finest French cacao nibs in collaboration with Tavernier Chocolates. It is enjoyed cold and warm, straight up and in craft cocktails. Unlike other chocolate liqueurs, Simply Chocolate is a pure dark chocolate flavor with a light brandy finish that appeals to the sophisticated taste of chocolate connoisseurs. It is neither overly sweet nor under-flavored.

Putney Spirits Maple, Cassis, Ginger, Chocolate

Old Elk Bourbon and Dry Town Gin Tasting | Sat 3/30 3-5 pm

Check out some spirits you may not have had the chance to try! On Saturday, March 30 from 3:00 – 5:00 pm, sample Old Elk Bourbon and/or Dry Town Gin for free at the Beverage Warehouse.

OLD ELK BOURBON

The Old Elk recipe includes three quality ingredients – malted barley, rye, and corn. Since they use four times more malted barley than traditional recipes, Old Bourbon contains sweet, light components. The malted barley, combined with a spicy essence of clove from the rye and a traditional rich bourbon character from corn, creates a complete & robust taste profile. Visit https://www.oldelk.com/ for more!

DRY TOWN GIN

For its distinct taste and superb quality, Dry Town Gin won Double Gold at the 2016 New York International Spirits Competition. Dry Town Gin is crafted in Colorado and made with 10 botanicals through an 18-hour soak and vapor extraction. This process brings out the best of each botanical and creates a distinctively refreshing herbal, piney and citrus flavor. It’s all about highlighting the ingredients to bring forward the true expression and character. Visit https://drytown.com/#gin to learn more!

Appalachian Gap Distillery Tasting | Fri 3/29 4-6 pm

From their solar-powered distillery, Appalachian Gap is handcrafting a line of delicious, unique spirits that will delight the senses. These are spirits that they carefully — painstakingly — craft to meet their exacting standards.

Appalachian Gap Distillery’s spirits are balanced, rich in flavor, utterly unique, and made right here in Middlebury, Vermont!

On Friday March 29 from 4:00 – 6:00 pm, come by the Beverage Warehouse to taste these beautifully-crafted spirits.

For more information on each product and to read more about Appalachian Gap’s story and distillers, visit https://appalachiangap.com/

MYTHIC GIN

A botanical gin that expresses the bounty of Vermont, enhanced with flavors that are rarely, if ever, used in gin. The base spirit is the same as is used for all of App Gap Distillery’s grain-based spirits — 45% barley, 30% corn, 25% rye — distilled to a much higher proof to create a neutral base. Balsam fir needles, and even Szechuan peppercorns (along with six other botanicals), are macerated with the traditional juniper berries, then redistilled in their small copper pot still to create an intensely flavored herbal experience with a beautiful nose and round mouthfeel. 

PEREGRINE GIN

Appalachian Gap’s version of a dry gin. If Mythic can be described as an herb garden, Peregrine is a spice garden. Emphatic juniper, spice notes of cumin, cassia, and cardamom, and a long, luscious finish redolent of orange make for a totally unique taste experience.

PAPILIO AGAVE-MAPLE SPIRIT

Appalachian Gap’s master distillers tasted a smokiness in Vermont’s own dark maple syrup that they thought would marry well with the smokinesses of agave spirits like tequila. Rather than adding maple syrup to a base spirit and making something sweet, they fermented agave syrup and maple syrup together to create an amazing “Vtquila”! They import organic blue agave nectar from Jalisco, Mexico, and mix it 4:1 with dark Vermont maple syrup. Three to four weeks of fermentation and double distillation through their hybrid still result in a spirit like no other in the world.

FRACTAL VODKA

As a group of people who pride themselves on making truly unique spirits, it initially seemed a compromise of Appalachian Gap Distillery’s values to make vodka. Vodka is, by definition, neutral; nothing else they make is even remotely subtle, much less neutral. However, the challenge proved too much to resist, so they started experimenting. The result is a surprise on the palate, and a delight in cocktails. Fractal Vodka is made from the same base as all of their grain-based spirits — 45% barley, 30% corn, 25% rye — distilled to at least 190 proof through their stainless still two-column vodka still. Careful and controlled distillation results in a gorgeous, smooth vodka with a lingering sweetness.

SNOWFALL VERMONT WHISKEY

Snowfall is the unaged heart of App Gap’s Ridgeline Vermont Whiskey and has won multiple awards for its incredibly clean, full flavor. They start with a mash of 45% barley, 30% corn, and 25% rye. During the second distillation of Ridgeline, they draw off a small portion from the middle of the “heart’s run”, when the spirit is at its most pure. This then touches oak briefly, is proofed to the powerful 108 proof at which it’s bottled, and is placed in a stainless steel tank to allow the flavors to soften and meld before bottling.

RIDGELINE WHISKEY

The creative folks at Appalachian Gap imagined Ridgeline before they even started the distillery — a rich whiskey, reminiscent of bourbon and Irish whiskies, but with a character all its own. They start with a mash of 45% barley, 30% corn, and 25% rye. Double distilled, it is then aged in ex-bourbon barrels, new American oak barrels, and port wine barrels. The three different barrels result in three distinct whiskies, from which they prepare batches — each slightly different — based on their distillers’ tastes.