Despite its simple name, twig pops with personality ! Beginning with a blend of Chinese white tea and toasted Japanese ‘twig’ tea, we infuse equal parts of 100% Vermont-origin honey and maple syrup and ferment it all together with a native* yeast strain. The final product presents deep, toasty caramel aromatics at the same time as a bright and unexpected shock of starfruit character, all carried on a bright petillance. At 8.5% ABV, twig will keep you warm on its own, but also makes a delightful cocktail with dark rum or bourbon.

*We propagated our unique house yeast strain from a wild-fermented cider pressed from apples at Champlain Orchards in Shoreham, VT. Since we’ve been propagating it in-house, we don’t think we can really call it ‘wild’ anymore, but it’s as much a Vermont native as anything could be.