Our Drinks

locally sourced VT & NY apples, pressed in Burlington, Vermont | VT | 5.2% ABV

Left coast IPA, well balanced with slight bitterness and malty sweetness | MA | 6.5% ABV

notes of pineapple, mango, and guava. Very subtle | CT | 7.5% ABV

CT | 5% ABV

IRE | 4.2% ABV

non-alcoholic | CT | .5% ABV

full-bodied wheat beer with notes of citrus, spice, and hint of fresh ginger | ME | 7.5% ABV

Winter sucks, this cider doesn't! Made with cinnamon, nutmeg, and toasted oak | MA | 6.5% ABV

brewed with blueberry, raspberry, Concord grape | CT | 7% ABV

Bavarian-style pilsner - bright, crisp and refreshing | MA | 4.7% ABV

bold mix of dank citrus notes, along with mixed berries and subtle bursts of pine | RI | 6.3% ABV

Seltzer | RI | 4.5% ABV

Michelob Ultra, Budweiser, Bud Light, Coors Banquet

Deep Eddy Ruby Red Vodka, grapefruit cordial, lime, simple syrup -- light and playful

Citadelle gin, St. George spiced pear, lemon, simple, topped with La Marca Prosecco -- fresh and lively

Hennessy VS, house-made cold brew, pumpkin puree & smoked maple syrup -- rich & comforting

Four Roses yellow label, fig puree, lemon, finished with honey pecan tuile & Maraschino -- bright & confident

Olmeca Altos Reposado, agave nectars, orange & xocolatl mole bitters -- boozy & honest

Hibiscus infused planteray 3 star rum, ube syrup, pineapple, coconut, lime, topped with blueberry coconut whip -- rich & playful

A rotating selection of some of our premium whisk(e)ys, angostura bitters, and demerrara

double strength green tea, lemonade, blueberry, Rhodiola Rosea, lime, egg white (optional)

carrot juice, coconut creme, ginger syrup, lime

A spirit distilled from primarily corn (at least 51%), wheat, barley, and/or rye. It is aged in charred American oak barrels. Rich, vanilla, and maple syrup.

Like bourbon, this spirit is distilled from primarily rye (at least 51%) malted barley, and other grains. A true “rye head” makes whiskey with a 100% rye mashbill. Dry, sharp, and spicy.

This whiskey is very similar to bourbon in many ways, made from 51% corn, and must be aged in new charred oak barrels. What sets it apart is that the whiskey is filtered through charcoal made from maple trees before going into the barrel to age.

This is a quickly growing category in American whiskey that uses similar techniques to Scotch whiskey. To be in the category, the whiskey must contain 100% malted barley and can be aged in new or used barrels.

Any whiskey that has been distilled to no higher than 160 proof and bottled at no less than 80 proof. At least 51% of one type of grain and matured in barrels for two years. Straight whiskeys are classified alongside bourbon, rye, and corn whiskeys.

This term means that the whiskey was produced by one distiller, during the same season, aged for at least 4 years, and bottled at 50% ABV or 100 proof. These whiskeys are full of flavor due to being bottled at such a high proof.

This whisky is made in a pot still, using malted barley that is dried over smoked peat to impart a smoky flavor, and can not be blended with other whiskies. This whisky must also be aged in oak barrels that are either new or used and aged in Scotland for at least 3 years.

A blend of malt and grain whiskies.

There are four types of Irish whiskey: malt, grain, pot still, and blended. Irish whiskey is made with malted barley and other grains, distilled in either pot or column stills, and aged in used and new barrels.

Made in a very similar style to scotch whisky, using malted barley and blending techniques.