It’s a month of spirits awards. The results for the Ultimate Spirits Challenge were just released, and the results for the SF World Spirits Competition are about to be. I had the honor of attending the World Spirits Competition last weekend, and got to sit and sample a few rounds. Two of the vodkas we tried were from my home state of Vermont, where they are doing some amazing things with distillation.
Vermont Spirits has three vodka expressions, two made from maple sap and the third from milk sugars. Vermont White, made from milk, earned 93 points at the USC, ranking “Excellent/Strong Recommendation” by the prestigious judging panel, and I have it on good authority that Vermont Gold won gold and Vermont White won silver at the SFWSC. I love seeing distillers shake things up with how they source their sugars, and am proud to see Vermonters creating on the cutting edge without giving up the artisan traditions that make our state great.
Steve Johnson, president of Vermont Spirits, commented: “Craft distillers are proving that ‘by hand’ really makes a difference. Our brands have scored higher than many well known, mainstream brands. The reason is simple: because you can taste the difference.”