Vermont Vodka

[Devil Doc]

Some ingenious Vermonters have been distilling vodka from maple sap. I saw a bottle at the local state store today. It runs 35.00 a fifth. Anyone ever try this stuff? I’m not much of a vodka drinker, but I am intrigued. The distillation process ain’t exactly rocket science.


Doc.

 

[AVB]

You can make vodka from just about anything but that seems a waste of Maple sap to me. Let us know how it is if you spring for some.

 

[Shooter]

You can make vodka from just about anything but that seems a waste of Maple sap to me. Let us know how it is if you spring for some.

ditto

vodka is made to reduce "congeners" the things that give the spirit flavor and produce hangovers. Sounds like a waste of maple syrup. The distillation of syrups and such fall under the rum catagory.

As far as rocket science that it is not. Knowing what you're doing, and using the right materials, a whole other ball game. Having the feel and being one with your still also helps.

How ever depending on what type of still and how they ran it I could be wrong and it could be great. Most bootleggers who make rum only use cattle feed grade molasses.

From educational books I have read of course.

 

[nhcigarfan]

Does sound like a waste, I would expect most flavor would be lost in proper distilling so some maple is probably added back in after if it has a maple flavor.

I've been thinking of making a maple syrup based mead-like thing. Not sure what the proper name is but basically I'm going to get a quart of maple, add enough water to make gallon, yeast nutrients and some yeast.

When it's done I'll freeze out some water and let you know how it tastes.

Won't be as strong as vodka, more like a schnapps.

 

[Devil Doc]

They're not distilling syrup, they're distilling sap. Now if they're using sap from the end of the season which is used to make commercial grade syrup, which is used in cattle feed etc., then they're making money hand over fist. I have to look into this more. There's a lot I don't understand.

Doc.

 

[Shooter]

Takes a LONG LONG time to make a true mead. Most ferment for a year, then let it sit for up to 3-5 years.

 

[nhcigarfan]

Takes a LONG LONG time to make a true mead. Most ferment for a year, then let it sit for up to 3-5 years.

Ain't that the truth, I have blueberry and strawberry meads which are 2 1/2 years old and a holiday cyser, which is a mead but instead of water you use 5 gallons of mulled apple cider with the 14 pounds of honey, pound of brown suger etc., which is over 3 years old.

 

[nhcigarfan]

They're not distilling syrup, they're distilling sap. Now if they're using sap from the end of the season which is used to make commercial grade syrup, which is used in cattle feed etc., then they're making money hand over fist. I have to look into this more. There's a lot I don't understand.

Doc.

That's interesting, if not labor intensive. I'll give it a try.

 

[Black Plague]

About the only thing that affects the flavor of vodka is the water used, so yeah....probably tastes like any other vodka you can pull off the shelf, just with a nice gimmick to make them some dough.