Green Mountain Distillers dishes on good grains, maple liqueur, and what to sip after a cold day on the slopes.
In and around Stowe, local spirits fuel the après scene. And near the base of Vermont’s highest peak, Green Mountain Distillers makes 100-percent organic, six-time distilled vodka, gin, and even a maple liqueur, which it distributes in town and nationwide. Co-owner Tim Danahy, who laid down first tracks in the organic distilling business in 2002 with co-owner Harold Faircloth III, answered our questions about their mountain-town distillery.
Terrain-based instruction recruits the slope itself as a teacher.
There never has been a truly easy way to learn how to ski—there just are too many moving parts, both gear and human. And that’s part of the sweet satisfaction of becoming an expert rider: It takes a bunch of time and hard work. But there’s an innovative new terrain-focused instruction method catching on at resorts nationwide that strives to shorten the skiing learning curve.
Mike Solimano, the Beast's second-year CEO, talks spring skiing, the revival of the Bear Mountain Mogul Challenge, and why his customers were so mad.
In an open letter to passholders at the beginning of last season, newly appointed Killington president Mike Solimano said, “We need to regain that swagger that allowed us to have bragging rights in almost every measurable category of operation. Look for us to return to the roots and essence of whom and what we are.”