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Blackcurrant Vodka

Posted by Elizabeth Clarke on

Last year we started exploring how to make creme de cassis, the traditional French liqueur made from blackcurrants. We quickly discovered that the actual distillation process is not too complicated, but you need a license to produce and sell spirits yourself. Luckily, Vermont Spirits is nearby and Mimi, their master mixer, was interested in trying to produce a blackcurrant vodka using our fruit. Last fall we met Mimi at their facility in Quechee to sample several test batches of her blackcurrant vodka. There were six variations with differing levels alcohol and sugar content. Here are some pictures from our visit. It was important...

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Early Spring on Morrill Mountain

Posted by Elizabeth Clarke on

It’s early April. Sugaring season is in high gear with overnight temperatures below freezing and daytime temps are in the mid 30′s. The snow is melting from the hillside while our berry bushes are getting ready for another season.

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