At the most recent Whiskey A-Go-Go held annually at Juio’s Liquors in Westboro, Mass., Cabin Fever far outsold the other 150 brown spirit brands were sampled by the more than 850 participants.Ĭhilled filtered so it is not too sweet, Cabin Fever’s taste is a harmony of oak and maple at the forefront with hints of caramel and butterscotch. The proof is in the tasting and at the cash register. Having performed well in package store and barroom tests, Cabin Fever is now available in more than 100 locations throughout Massachusetts, New Hampshire, Maine, Vermont and Tennessee, the spirits capital of the U.S. "I tried to create a spirit we New Englanders could be proud of - not just another trendy flavored vodka.” Robillard concluded, “It’s turning a hobby into a full-time thing,” he said of his new career. I thought a maple spirit would be more pleasing than this moss stuff.” ![]() In Iceland, they distill from a type of moss that grows there. The French are just as proud of their cognac. In Mexico they distill tequila from agave. “They all seemed very proud of their regional spirit. I noticed that every region I visited had a special fruit or plant that was distilled and made into a spirit,” noted Rob Robillard. ![]() Recipes range from tasty beverages like Uncle Bob's Cabin Fever to fine food entrees such as Cabin Fever Maple Brined Pork can be found at the independently- owned company’s website “I came upon the idea of a maple spirit by traveling extensively outside the U.S. ![]() Their wives, Julie and Melissa, also lent a hand and taste buds to the effort. 18, 2010 - PRLog - What could be more New England than a maple whiskey created in the backyard garage? The spirit was recently developed, over many a family tasting, by brothers Rob and John Robillard, residents of Chester, New Hampshire and Norton, Massachusetts respectively.
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