Boyden Valley Winery & Spirits

Cantina e Vini

The Boyden family has been farming the 800 acres of land in the valley for over 100 years. Frederick and Phila Boyden purchased the farm in 1914 alongside their nine children with only 28 head of dairy cows. Two of those sons, Winfred and Sterns helped to maintain the farm and eventually Winfred’s son Fred Boyden took over the farm with his wife Diancy in the 1970s. Today, Fred and Diancy’s children, David, Mark and Stephanie Boyden continue to cultivate the land with beef cattle, organic corn, hay, soy beans, a sugarbush with around 10,000 taps, a wedding barn, and a vineyard with cold climate grapes, rhubarb, and a winery.

All of our wines are fermented in temperature controlled stainless steel tanks, many of which were repurposed from milk tanks originally utilized when we had dairy cows! Stainless steel allows us to produce elegant, lively whites, and medium bodied reds full of character. Aged in time–honored French Oak casks our cellars yield mature, European–style wines. Vermont is famous for its dairy farms and apple orchards. Boyden Valley Spirits is proud to be the first craft distilled company in the U.S. to specialize in cream liqueurs. David and Linda has the foresight to combine Boyden Valley Winery’s original Vermont Ice Cider, Vermont apple brandy, cream and maple syrup to create the award-winning Vermont Ice Maple Cream Liqueur loved by so many today.