If Vermont’s known for anything — besides the Trapp Family Lodge — it’s maple syrup. They make more of it here than in any other state in America — and literally no one lives in Vermont. (Did you know: It’s the 2nd least populous state in the nation?) But who can actually consume all that syrup as food? The natural solution: Turn some of it into booze, of course.
Vermont Ice Maple Creme is one of a small selection of maple liqueurs available, a creamy concoction blended from maple syrup and brandy made from Vermont-grown apples. (And cream, I presume.)
The results: Not at all bad. The syrup character is clearly evident on the nose, with a touch of vanilla caramel beneath it. There’s more where that came from on the palate — ample syrup notes (and not the cheap chemical pancake stuff, the real deal), sultry with a gentle earthiness and wood notes — even a tinge of apple character late in the finish. This all comes together surprisingly well. Spirits like Baileys can be overwhelming in their sweetness, but Vermont Ice, while plenty sweet, doesn’t make you feel like you’re about to lose your teeth from drinking it. The maple syrup component also gives it a unique spin that you don’t get from most cream liqueurs — and a recommendation, to boot.