The Land of Gin and Whiskey
This Episode’s Featured Object:
Part of a Grappa Still
Shacksbury Cider co-founder Colin Davis says their “Arlo” cider is likely closest to what Vermonters drank in the past.
Interior of a Barre stone-carving shed. Note that the sides and ends of the shed are closed, which caused major health problems due to stone dust.
The Peduzzi boarding house in Barre.
Bill Mares: It’s kind of beer hiking, is what it is. People go on these beer tours. They come up and they take the tour around Vermont. They used to hike the Long Trail. Now they just get in their car and they drive to Greensboro and stand in line, and then go home with these stories about the beer.
Among its many myths and images, Vermont is now considered a place to get excellent alcohol. Visitors ski, camp, take photos of leaves…and hunt for our handmade hooch.
Artisanal alcohol has a long tradition in the Green Mountains. Take the liquor Italian immigrants made in Barre.
Marjorie Strong: They would have truckloads of grapes coming in and they did their own local, homegrown, especially grappa. Grappa’s not something you can get easily. You have to kind of do it yourself.