MEET THE WINEMAKER
Native Vermonter, Nick Roy, is more than just a winemaker, he is also an award winning bartender! Nick came to Boyden Valley Winery & Spirits with a passion for food and beverage as well as an appreciation for local Vermont products and family-owned business. He has worked in restaurants in California such as the Inn at Morro Bay, as well as many well known Burlington locations. He started his venture into the culinary arts at Pane e Salute as a dishwasher and pizza maker, became a cook at Trattoria Delia, spent some time at Mule Bar, was a manger at Church & Main where he coincidentally met David Boyden who introduced him to our Vermont Ice Maple Creme liqueur, and took on the role of head bartender at Juniper Bar at Hotel Vermont. He even won Vermont Bartender of the Year – TWICE!
His extensive experience with food, wine, and cocktails has given him an exceptional pallet, understanding of culinary chemistry, and a true appreciation for the entire process from farm to table and vine to bottle. It was a natural progression for Nick to want to be involved in the crafting of a quality local wine. The opportunity arose for him to apprentice under our previous winemaker, Tom Lambert, before taking on the main role himself. “The whole process is very humbling. A lot more profound than popping a bottle open” says Nick. He states that he has developed a much deeper appreciation for the product and process over his time at Boyden and really appreciates working with a family in a business that runs like a “well-oiled machine.”
Nick’s Favorites: Vermont Ice Maple Crème, Glögg, & Big Barn Red. “All of the products are fun and I love the wide variety!” He loves working out in the vineyard and is most excited about working on the future release of the Pomme Noir apple brandy.
