Vermont Spirits vodkas are hand-crafted in New England’s Green Mountain State. Originally established in 1998, the company has made steady strides over the years, and our vodkas are now available throughout the United States and Canada.

While our business has grown, our approach to distilling has remained unchanged. Every stage in our production process is engineered in-house and hand-built, frequently employing simple gravity to transfer the evolving spirits between stages of production. We use no additives or preservatives. Our Distiller monitors each batch from start to finish, before he deems the product is ready for bottling and shipment to our growing network of wholesalers.

In our award-winning Vermont Gold Vodka, we begin with pure maple, distilled spring water and a mixture of nutrients, designed to coax out the complex sugars of the maple sap. Next, we use low heat and time to create the basis for each fermentation.

We use fractionating columns, ordinarily used in industrial continuous flow stills, in our batch-distilling process. A fractionating column distillation is the most accurate way to isolate and separate impurities, leaving the most flavorful and smoothest alcohol from the "heart of the run".

Our vodkas are triple-distilled using only local spring water and receiving a very light charcoal filtration at the end of each cycle. Only the techniques of artisan distilling, constant vigilance and highly accurate, laboratory-quality stills would allow the fermentation of the unique characteristics of maple to come through.

By combining this technology with the artisan techniques of batch distillation, we are able take the purification to a new level. The result is a smoother, distinctly American-style vodka.

"Our goal is to produce vodkas with flavor… not flavored vodkas, and we distill each batch with the spirits connoisseur and lover of fine food in mind."

Harry Gorman
Distiller - Vermont Spirits