Complex and smooth with a nose of tropical fruits, butterscotch and hints of smoky whiskey.
From tasting notes of Spirits of the Americas competition:
“Mad River Rum - Rich, tropical and confectionary nose, with a bourbon quality that shows good balance and great promise. American rum returns to greatness with this sipper, rich in flavor and substance.”
Suggested consumption: old fashioned tumbler with an ice cube or two. Alternatively, it makes an excellent Maple Mojito - as served at Sugarbush, VT.
Other: Our use of Demerara sugar as a base is to approach a flavor profile of a Rhum Agricole, clean and bright without tar-like notes.
|The origins of Mad River Distillers dates back to a dinner Maura and John were having in 2011. Maura was talking about planting a vineyard on their farm and someone suggested that Vermont was an unforgivng climate for grapes and that it would be better to produce something more indigenous like apple brandy. John, who was a life-long fan of Calvados, the French apple brandy, was immediately intrigued. Soon, Brett, who shared John’s appreciation for Calvados, was on board and the idea of starting a distillery at Cold Springs Farm was born.
Next on board was Alex, who did an amazing job renovating a dilapidated old horse barn into a state of the art craft distllery. Along the way, Alex also became interested enough to sign on as the General Manager of Mad River Distillers. After finishing the renovations, obtaining our permits and firing up our still, we produced our first spirits, Mad River Rum in May 2013. We have produced over a half dozen different craft spirits since then, including Malvados, our flagship apple brandy.