Maglianero and Eden Ice Cider Move; Smugglers' Notch Distillery Introduces New Rye | Food News | Seven Days | Vermont's Independent Voice

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Maglianero and Eden Ice Cider Move; Smugglers' Notch Distillery Introduces New Rye

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Published December 18, 2013 at 8:36 a.m.

It was a busy pre-holiday week for the peeps of Burlington’s Maglianero, who closed the doors of their spacious 2-year-old café last week. They reopened exactly nine days later in the upstairs gallery of the former JDK Design building at 47 Maple Street.

The new café has a sleek, three-seat brew bar and a similar lineup of coffees, teas and pastries, but less seating overall. Maglianero’s former basement space will become home to the offices of The Karma Bird House.


Vermont has another rye. Within hours of getting federal label approval, Smugglers’ Notch Distillery released a 3-year-old barrel-aged rye whiskey.

Since the staff produced just 500 bottles of the 90-proof Double Barrel Rye Whiskey — made with Idaho grain — it will be sold only from the Jeffersonville distillery, where it goes for $60 a bottle.

In the meantime, the producer of Vermont’s first modern rye, WhistlePig Straight Rye Whiskey, has released an über-premium product called Boss Hog, a 134-proof, barrel-strength rye that spent 12 and a half years barrel-aging before bottling. It retails from $130 to $170 a bottle.


Cocktail lovers were able to try both spirits last week at the Spirits of Vermont Science Fair at ECHO Lake Aquarium and Science Center, where a half dozen Vermont distillers gathered to pour samples and talk about the science of distilling.

The move has been a long time coming, but Albert and Eleanor Leger of Eden Ice Cider have relocated their growing company from Orleans to their new “urban” digs inside the basement of Newport’s Northeast Kingdom Tasting Center at 150 Main Street.

The curious and the thirsty can check out the new spot at an open house from 11 a.m. to 5 p.m. on December 21 and 22. In addition to taking tours and getting a glimpse of the production process — the staff will be bottling the 2012 vintage Heirloom Blend — visitors can sample cider, cheeses, special cocktails and wassail.

The original print version of this article was headlined "Crumbs: Leftover Food News"