Fourth Generation heritage quality
Boyden Valley honors a long family tradition of hands-on stewardship, where rolling pastures and maple woods are cared for with knowledge passed down through decades. Rooted in a commitment to quality and sustainability, the farm provides the freshest local ingredients used in our small-batch spirits, from maple for our Maple Bourbon to cream for our Ice Cream Liqueurs. Generational expertise blends with modern craft techniques to ensure each bottle reflects the land’s character and seasonal rhythms, while the farm’s deep community ties and respect for Vermont’s agricultural heritage guide every step of production.
Who We AreThere is a certain magic to Boyden Farm — a place rich with history, hard work, cherished memories, and a deep-rooted passion for growing and creating something meaningful from the land.
In 1914, Fred Boyden drove his cattle up the winding dirt roads to a newly acquired valley farm in Cambridge, Vermont. What began as a humble dairy and grain farm would become a family legacy, shaped by grit, innovation, and a love for the land passed from one generation to the next.
Not long after, the original Boyden brothers, Winfred and Stearns, together with their devoted wives, Evelyn and Ila, brought the farm into a new era. They traded horses for tractors, planted and harvested grain with new machinery, became among the first in Vermont to embrace refrigerated milking systems, and established the farm’s maple sugarbush — always looking ahead while staying deeply connected to the land beneath their feet.
Then tragedy struck. Winfred and Stearns passed away within a year of one another, leaving the future of the farm in the hands of a young man in his twenties — my father, Fred.
Freddie was a farmer through and through. He loved the rhythm of the seasons, the smell of freshly cut grain, and sharing the work — and joy — of the farm with us kids. I still remember riding behind the old Farmall H as it pulled the McCormick combine through fields of rye, wheat, and barley. My favorite job was tying off the burlap grain bags and pulling the trap door to drop them into the field. To me, there was nothing better.
Today, those same fields and that same farming spirit live on in a new way.
At Boyden Valley Spirits, our farm-to-glass whiskey begins where it always has — in the soil. Grown on the ancient seabed soils of the Champlain Valley, our grains are cultivated with the same care, pride, and respect for the land that has guided generations before us. Every bottle is a tribute to family, perseverance, and the enduring magic of this farm we are honored to call home.
The Boyden family has worked this Vermont land since the early 1900s, starting as farmers who understood the soil, the seasons, and what it meant to build something real. When the time came to evolve, we didn't abandon that foundation—we built upon it, creating a distillery that grows, mills, and distills its own grain right here on the same ground our ancestors cultivated.
From soil to spirit, a century of work
The Boyden family began with the land itself. What started as dairy and grain farming in the early 1900s became something deeper—a relationship with Vermont soil that would span generations.
Now, tradition meets modern technique. We grow the grain, mill it ourselves, and distill it on-site. Every step happens here, on land our family has tended for generations. That's not marketing—that's how we work.
Want to know what makes them so good?
The process.
We produce our creme liquors entirely in Cambridge, Vermont from start to finish. We use the finest local ingredients: Apple Brandy from Vermont Grown Apples, fresh cream, and 100% pure wood-fired maple syrup that is made right on our family farm. We never use preservatives or artificial flavors, instead flavor comes from our world-class ingredients: apple from ice cider, maple from our trees. We are committed to preserving our time-honored family traditions and making the absolute best products on the market.