Hooker Mountain Farm & Distillery sits on a working farm along Route 2 in Cabot, Vermont, where the Green Mountains meet serious agricultural tradition. Founded by Bob and Kim Haskell in 2016, this operation represents a full-circle moment for a property that’s been in agricultural production for generations. Bob, who spent decades in construction before pivoting to distilling, and Kim transformed their 200-acre farm into Vermont’s first grain-to-glass operation that grows its own corn, wheat, and rye right on the property. The distillery occupies a custom-built facility that houses their 500-gallon copper pot still alongside grain storage and processing equipment, creating a true farm-to-bottle operation that’s rare even in craft spirits. The Haskells didn’t stumble into distilling accidentally. After years of home brewing and watching craft beer explode in Vermont, they saw an opportunity to apply the same local-first philosophy to spirits. They spent two years learning the craft, visiting distilleries across New England, and working with agricultural extension services to determine which grains would thrive in Cabot’s climate and soil conditions. The result is a distillery that controls every step from seed to bottle, growing heritage varieties of corn and wheat that many distillers have never even heard of. Their master distiller background comes from old-school New England rum traditions, which influences their approach to cuts and barrel selection. Visiting Hooker Mountain feels more like stepping onto a working farm than entering a typical distillery tasting room. You’ll walk through grain fields to reach the distillery building, where fermentation tanks sit next to grain bins filled with corn harvested just steps away. The space smells like fresh grain and aging spirits, and tours often include stops in the fields to see the raw materials growing. It’s an educational experience that connects the dots between agriculture and distilling in ways most operations simply can’t match.