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Montpelier VT distillery elevated its food menu, leading to James Beard Award finals

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Montpelier VT distillery elevated its food menu, leading to James Beard Award finals


MONTPELIER ― The forced break during the COVID-19 pandemic gave management at Barr Hill the chance to reset. If the distillery is known for award-winning spirits, shouldn’t the new facility in Vermont’s state capital have a food and hospitality program to match?

Patrick Amice, who described himself as a longtime “friend” of the brand, received a call from Barr Hill in late 2021. Would he be willing to relocate from New Jersey to Vermont to become Barr Hill’s general manager of hospitality operations?

For someone who had been visiting Vermont for years to enjoy the state’s refreshing natural setting and world-renowned craft beers, the answer was not complicated. Amice arrived at Barr Hill in January of 2022 and began overseeing the bar/distillery’s addition of a restaurant offering small plates of locally sourced food, ramping up Barr Hill’s focus on hospitality.

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“They knew in hiring me that that’s what I brought to the table,” said Amice, who had worked in New Jersey at a wine shop/liquor store that carried Barr Hill products as well as at a restaurant affiliated with a highly regarded brewery.

Two years later, the transformation paid high-profile dividends. Barr Hill is a finalist for Outstanding Bar in the James Beard Awards, the top prize in the American restaurant and hospitality world. Barr Hill joins bars from Baltimore, New Orleans, San Francisco and Brownsville, Texas, in the category that will see winners announced at the award ceremony June 10.

The nomination, according to Amice, acknowledges the prime emphasis since he arrived at Barr Hill − “hospitality at the highest level.”

Highlighted by honey

The distillery has its roots in 2011 in the Northeast Kingdom, where parent company Caledonia Spirits began in Hardwick. All production of the company’s spirits has now moved to the facility that five years ago opened off Barre Street a short drive from downtown Montpelier.

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Barr Hill’s eponymous gin is distilled with juniper and honey as is the company’s Tom Cat gin, which is aged in barrels and resembles a “gin-meets-whiskey hybrid,” according to Amice. The company also produces vodka and, as of December, a rye whiskey called Phyllis that’s sold under the Caledonia Spirits brand. All the company’s products are made with Vermont grains, according to Amice.

Honey is the key ingredient for Barr Hill, which Amice said lends a unique, rum-like versatility to its spirits. Honey is a theme for this year’s James Beard Award finalists from Vermont: Executive chef/co-owner Cara Tobin of Honey Road in Burlington is a finalist for Best Chef: Northeast for her restaurant named in part for a famed honey-producing region of Turkey.

Sourcing from Vermont farms

Amice majored in accounting and finance at Rider University in New Jersey but realized quickly he didn’t want to spend his working life sitting behind a desk. He worked at a wine shop/liquor store called Princeton Corkscrew where Caledonia Spirits co-founder Todd Hardie came to bring Barr Hill products. (Barr Hill now distributes in 35 states.) Amice established a rapport with Barr Hill’s representatives and watched from afar as the brand grew in stature, winning national and international honors.

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Amice honed his hospitality skills at Brick Farm Tavern in Hopewell, New Jersey, on the grounds of award-winning Troon Brewing. The New Jersey native felt the lure of Vermont, though, heading north often to hike and swim and enjoy the state’s food and drink scene. He moved to Vermont just over two years ago with his girlfriend, Bernadette Pearson, a fellow alum of Brick Farm Tavern who is now head chef at Prohibition Pig in Waterbury.

Barr Hill’s previous food options, according to Amice, consisted primarily of a food truck and a few items that could be heated up easily. The company wanted to raise its dining offerings to the level of its spirits and cocktails and began that transformation once Amice arrived in early 2022.

Barr Hill hired Brandon Arms, a veteran of the Boston dining scene who most recently worked at Michael’s on the Hill in Waterbury Center, to serve as the distillery’s chef. He oversees a menu emphasizing sharable bites and ingredients sourced largely from Vermont farms. The menu on a recent Friday included maple roasted carrots, a Vermont cheese board and crispy pork belly glazed with Tom Cat gin. Barr Hill works to pair its cocktails with its dishes, Amice said.

“It’s really endless” what Vermont farmers provide, according to Amice. “We can create so many things with these flavors.”

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‘A team award’

Barr Hill learned April 3 that it made the James Beard Award finals but had little time to celebrate. That was five days before the total eclipse that drew thousands of visitors to Vermont and hundreds of customers to Barr Hill to mark the celestial occasion.

The nomination comes as a direct result of Barr Hill hiring Amice to ramp up its hospitality, but he said the honor is about Barr Hill’s 20 hospitality employees buying into what he and the company are preaching, namely “What can we do to help and what can we do to make it better?” Barr Hill’s staff members, according to Amice, stay positive no matter how difficult and stressful their days are.

“It doesn’t go unnoticed by me how hard that can be,” said Amice, a former bartender himself.

Amice and company co-founder/head distiller Ryan Christiansen are going to Chicago for the award ceremony.

“I would love to bring the team because it’s a team award,” according to Amice. But after Memorial Day, he said, it’s Barr Hill’s prime season, and the distillery can’t shut down or part with that many staffers if it wants to maintain its level of hospitality.

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If you go

WHAT: Barr Hill distillery/bar/restaurant

WHEN: 4-8 p.m. Monday and Wednesday-Thursday, 2-9 p.m. Friday, noon-9 p.m. Saturday, noon-7 p.m. Sunday

WHERE: 116 Gin Lane, Montpelier

INFORMATION: (802) 472-8000, www.barrhill.com

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Anniversary celebration

WHAT: Five-year “Ginniversary” celebration featuring special tastings, distillery-only releases and live music from Nick Cassarino and opening act Baby Fearn and the Plants

WHEN: Noon-8 p.m. Saturday, June 29 (music from 4-7 p.m.)

WHERE: Barr Hill, 116 Gin Lane, Montpelier

INFORMATION: Free. (802) 472-8000, www.barrhill.com

Contact Brent Hallenbeck at bhallenbeck@freepressmedia.com.

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Vermont highway shut down following rock slide

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Vermont highway shut down following rock slide


A portion of a Vermont highway has been shut down following a rock slide on Tuesday.

Vermont State Police said in an email around 1:22 p.m. that they had received a report of a rock slide on Route 5 in Fairlee, just south of the Bradford town line.

“Initial reports are of a substantial amount of rock & trees in the roadway, making travel through the area difficult or impassable,” they said. “Motorists should seek alternate routes or expect delays in the area.”

Route 5 is a nearly 200-mile, mostly two-lane highway running from the Massachusetts border to Canada.

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In an update shortly after 2 p.m., state police said Route 5 in Fairlee between Mountain Road and Sawyer Mountain Drive will remain closed while the Vermont Agency of Transportation assesses the stability of the roadway.

No further details were released.



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Maine Black Bears vs. Vermont Catamounts – Live Score – March 13, 2026

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Maine Black Bears vs. Vermont Catamounts – Live Score – March 13, 2026


Vermont meets Maine and Smith in America East Final, fresh off her 26 Pts, 12 Reb, 4 Ast game

TEAM STATS

ME

62.3 PPG 65.8

28.4 RPG 29.8

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13.4 APG 12.1

11.2 TPG 9.9

60.1 PPG Allowed 51.5

UVM

TEAM LEADERS

ME
UVM
PREVIOUS GAMES
Maine Black Bears ME

Vermont Catamounts UVM



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COMMENTARY: Vermont: The Beckoning Country

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COMMENTARY: Vermont: The Beckoning Country


Vermont has some big problems that desperately need fixing! Many of them are connected, in a variety of ways to a symptom rarely discussed. The population of Vermont is falling while the population of the United States is growing. Vermont has been losing people for the last few years. The reasons include deaths in Vermont outpace births; between 2023 and 2024 there were 1,700 more deaths than births. More people left the state than moved into Vermont. In another worrying sign the birthrate in the United States is down 25 percent since 2007 when the decline began. Another symptom may be that weekly take home pay in Vermont is about $400.00 less than the national average. Taken together these problems should set off alarms about our future.

S, it should not be a surprise that our schools throughout the state have a diminishing number of students while simultaneously school budgets are skyrocketing upward. Yes, it is costing us more to educate fewer students, and Vermonters are rarely wealthy. Maintaining quality schools is expensive. The average pay for public school teachers in the United States is $72,030. The average pay for a public-school teacher in Vermont is only $52,559. A nearly $20,000 gap is hardly an incentive to attract the best of the best. Good teachers are a precious commodity.

Gov. Phil Scott has demanded the Legislature do something about education costs in the Green Mountain State. Legislators have been spending much more time on this problem than any other facing the state. There have been various proposals, one of the latest is from Sen. Seth Bongartz of Manchester that would create a two year “ramp period” for school districts to merge voluntarily. Two years is a long time to wait when the problem is financially urgent. School mergers are inevitable in many areas which will mean the eventual closing of several small elementary schools. The closing in many cases means long bus rides for little kids.

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One idea that has not been discussed is increasing, substantially, Vermont’s population over the next decade or so. We don’t have enough students to make financial sense for our small rural schools. We need more property-owning people whose taxes will help balance our cash-strapped education budgets. Why doesn’t the Legislature think about a campaign to entice people to move to the Green Mountain state?

In the 1960s Vermont’s economic development officials, under new Gov. Phil Hoff, launched a marketing campaign that was known as “Vermont the Beckoning Country.” The campaign was remarkably successful, bringing thousands of people to a place that at that time had largely skipped the Industrial Revolution. Vermont’s ski industry began growing by leaps and bounds then, bringing in large numbers of people new to the state. Entrepreneurs, many of them World War II veterans, began developing ski resorts in the Green Mountains. They attracted thousands of visitors and some of those visitors fell in love with Vermont. They stayed. These Flatlanders changed the state, making it more liberal, and more environmentally conscious. Gov. Hoff, the first Democrat elected governor since 1853, was followed by a wave of successful liberal politicians who turned Vermont from red to blue. People can differ about the whether the political transformation improved the state or destroyed it, but the state undoubtedly grew more prosperous.

Vermont has plenty of land that can be used to build new housing. New people can bring fresh ideas and the capital needed to create new businesses with good jobs. More families living in more houses means more property taxes going to schools. It should also lighten the load for the current financially stressed Vermonters.

A well-financed advertising campaign to entice new people to make Vermont their home will make us more prosperous. More taxpayers can be one of the many solutions needed to save our struggling education system.

Clear the cobwebs off the old slogan and invite a whole new crop of young, energetic families to Vermont the Beckoning Country!

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Eric Peterson lives in Bennington. Opinions expressed by columnists do not necessarily reflect the views of Vermont News & Media. 



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