By MIKE CHAIKEN
EDITIONS EDITOR
If you’re looking for a taste of New England with your rye, bourbon, or liqueur, a former Terryville resident has introduced his Vermont based liquor line to Connecticut, which taps into, literally, a flavor that’s native to the region.
Christian Stromberg, who was born in New Britain and grew up in the Terryville area, is the founder of Saxtons River Distillery’s Sapling Liqueurs. Sapling produces whiskeys and liqueurs that utilizes real Vermont maple syrup in the distilling process.
For Stromberg, Sapling continues a family tradition… although one that the family hasn’t always touted with pride.
“The Lithuanian family of my mother’s side came from the coal mines of Pennsylvania,” explained Stromberg in an email interview. “My great grandmother made rye moonshine— sold by my grandfather— to survive.”
“This wasn’t something they talked about or were proud of, they did what they needed to do,” added Stromberg.
But his heritage also helped Stromberg figure out his focus for his distillery.
“The Lithuanians and Polish make a honey liqueur called Krupnikas,” said Stromberg. “Our recipe for this was the inspiration for Sapling Maple Liqueur eight years ago.”
A liquor utilizing maple syrup just made sense, said Stromberg giving his current home. “Living in Vermont, we have access to some of the best maple in the world— it’s only made in North America after all. I decided a good 10 years ago now to try to turn it into a liqueur. I felt that with this wonderful flavor that this could be an interesting business, and my family’s first legal foray into spirits.”
There was a lot of forethought with the final formulation of Sapling, said Stromberg.
“Early on, one barrel of maple made one batch,” he said. “In the spring, when maple is harvested, the maple syrup taste will vary depending on the weather, part of the season, time of day, and a bunch of other variables. So, one barrel of syrup doesn’t necessarily taste like another. The color will vary as well.”
“Now we use four barrels of maple to make one batch,” explained Stromberg. “So a batch is a blend of syrup from different sugar makers. This evens out some variability.”
The taste of the liquor also is affected by how it is aged, said Stromberg. Sapling “is barrel aged, and there can be some variation there too.”
“So after barrel aging the finished liqueur is stored in a large stainless steel holding tank. Ultimately that holding tank is a good representation of syrup over the course of a year. The color is also pretty consistent at that point. It’s part of the challenge of using real maple syrup for both the flavor and color versus artificial flavoring and coloring,” said Stromberg
“After eight years a few drinks started to stand out that utilized Sapling Liqueur,” said Stromberg. “Our most popular is the Maple Manhattan. It really did go well with whiskey. I think Sapling blends well with oak aged spirits. So we decided to try aging both a bourbon and a rye with maple syrup, and thus Sapling Vermont Maple Bourbon and Sapling Vermont Maple Rye. Our results are the best representation on what a maple whiskey should be.”
Stromberg also offered up some recipe suggestions (details are made available with brochures from Saxtons River Distillery).
“Sapling Liqueur is a very versatile mixer,” said Stromberg. “It adds a dimension to a cocktail that other sweeteners cannot, (such as the) Maple Manhattan or a simple Mapletini. Many people love it over ice cream because Sapling works so well with dairy, thus Sapling and Egg Nog becomes very popular as it gets colder. Sapling liqueur and hot cider or hot chocolate also work (as combos).” And Vermont coffee also mixes well with Sapling.
“Sapling Liqueur embodies what you want out of a hot drink.”
“Our favorite drink to show off at festivals is the Vermont and Stormy, which is 1 ounce of Sapling Liqueur to 3 ounces of good ginger beer and a lime wedge.”
“The Sapling Bourbon and Rye are often drunk neat or on the rocks,” said Stromberg. “Add a little bitters and a cherry and you have a wonderful Maple Manhattan too. Hot cider is also greatly improved with Sapling Bourbon or Rye. Ultimately, any sweet whiskey cocktail gets a unique New England dimension by using our maple whiskeys.”
Although there is some moonshine background in his family, prior to shifting into a career with Sapling, Stromberg’s vocation was far afield from the distillery business.
“I used to work in a metal stamping job shop run by his grandfather and uncle,” said Stromberg. “Like many in Connecticut, I learned how to make things. I learned about production and how to turn something of lower value into something of higher value. I learned how to do it over and over and over again.”
Stromberg said Sapling Liqueur was a slow build.
“For my first five years running Saxtons River Distillery, I worked alone,” said Stromberg. “I made all the liqueur. I filled all the bottles. I labeled each one. I filled each case. I stacked each pallet. I delivered each pallet to the warehouse— with a Subaru, because it’s Vermont.”
Stromberg is no stranger to Bristol/ Southington. “I did have one sort of vacation job working as a ride operator at Lake Compounce. I ran the rollercoaster and drove the train. Some days I miss driving a little train around that lake.”
And although Vermont is where he has set his stakes and where Sapling Liqueur is established, Stromberg said, “Connecticut is still my home. I know the streets of Terryville and the back roads of Connecticut better than anywhere else I’ll likely live. I know how to get to the shore or Bradley Airport without taking a highway. I have a lot of family and many friends in Connecticut.”
And with Sapling making its inroads into the Nutmeg state, Stromberg said, “It’s great to have finally found a distributor who believes in our liquors, and to finally bring my products home. “
There will be a tasting of Sapling Liqueur with Stromberg on Friday, Nov. 7, from 4 to 7 p.m. at Liquor Depot, 687 W. Main St., New Britain.
For more information, go to SaxtonsRiver Distillery.com or call (860) 246-1128
A variety of liquor made distilled with maple syrup from Sapling Liqueur. Sapling was founded by former Terryville resident Christian Stromberg.