It could soon be legal for Vermont bartenders to make their own infused liquors — as long as they are not infusing them with marijuana.
According to minutes from its February meeting, the Vermont Liquor Board concluded a discussion with the Vermont Bartenders Guild by declaring its intention to allow craft bartenders to offer house-infused liquor, and also to “pre-emptively” ban marijuana-infused liquor ahead of the state’s marijuana legalization law taking effect.
Custom flavored liquor can be produced by soaking ingredients, such as herbs or citrus peels, in liquor over a period of several days. Other choices might include ginger, rosemary, basil and various fruits.
“There has always been an interest in them,” said James Sabataso of Rutland, who is bar director for the Palms and the Palms at Prospect Bay and wrote a column on bartending for Paste Magazine. “In the last few years, I’d say there’s been a lot more.”
Sabataso said he experiments with infusions at home but cannot serve them in his bars
“I like it