Vermont Distillers sits on Route 9 in Marlboro, Vermont, in what feels like the middle of nowhere until you realize that’s exactly the point. Founded by Harold Faircloth in 1999, this operation started as Vermont’s first legal distillery since Prohibition, housed in a converted 1800s farmhouse that Faircloth restored himself. The guy wasn’t a distiller by trade—he was running a construction business—but got obsessed with the idea of making spirits after visiting distilleries in Kentucky and realizing Vermont’s clean water and four-season climate could produce something special. What began as weekend experiments in his basement turned into a full-scale operation producing vodka, gin, whiskey, and seasonal specialties using local ingredients whenever possible. Faircloth’s approach from day one was to keep things small and hands-on. He built much of the equipment himself, designed the labels, and even did the bookkeeping while learning distillation through trial and error. The distillery runs on a 400-gallon copper still that he installed in the converted barn space, along with smaller specialty stills for different products. Vermont Distillers became known for using Vermont maple syrup, honey from local apiaries, and grain from regional farms, creating spirits that actually taste like they come from somewhere specific rather than generic craft distillery products. Visiting feels like walking into someone’s personal workshop that happened to become a business. You’re tasting spirits in the same room where they’re made, often with Faircloth or his small team explaining exactly how each bottle came together. The tasting room showcases their full range including White Lightning vodka, Gold Medal gin, and Vermont maple-infused whiskeys. It’s not fancy, but it’s authentic in a way that bigger operations can’t replicate.