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hospitality
Her experience working with these brands and creating food and wine festivals to promote them alerted her to the increasing number of distillers in New York State
Marseille uses raw honey as a sweetener
considered the "Montrachet of the Cote de Bars"
Distilled in small batches in a pot still and a column still
Mad River Bourbon Basil hospitalityMad River Distillers started in 2011 on a 150 year old farm nestled in the heart of the Green Mountains in Vermont, they offer their own special take on this traditional American spirit. Bourbon being the go to spirit these past few years, Mad River Distillers are way ahead of the curve. Using only locally sourced Vermont non GMO corn and aged on site at their facility. Expect rich aromas of Vermont corn, a smoky palate, and a smooth aromatic finish.
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