Rail Dog is an outstanding Specialty Spirit created naturally from a truly Vermont source... maple. The result of our unique process is an exceptionally smooth liquor that tantalizes the senses before it nestles on your pallet in the cozy world between cognac and whisky. With Rail Dog you can enjoy the complex flavors of vanilla and almond without even a hint of the harshness associated with other aged spirits. The aging process smooths the spirit and draws out the flavors and aromas of sweet maple.
Our Maple Spirit is aged in American Oak barrels from Minnesota where the winters are long and cold so the tree rings are tight and protect the alcohol from air or moisture while it slowly steeps in the oak flavors from the charred and toasted barrels.
Rail Dog Neat
Neat is an undiluted shot of liquor served at room temperature as apposed to straight up, which is usually used to describe a drink that's chilled with ice (shaken or stirred) and strained into a glass. Rail Dog Neat will warm you from the inside out.
P.S. Also try Rail Dog Staight Up; it will warm you from the outside in ~ both are exceptional!
1 oz Rail Dog
2 oz Literary Dog
1 oz Light Cream or Half & Half
1Tbsp Dirty Dog Maple Syrup
Shake until frothy in a cocktail shaker and pour over ice in a whiskey glass.
Better than a White Russion or Baileys Irish Cream - it's dessert in a glass!
Rail Dog Tri Tip
makes enough for a 2.75 - 3 lb. Tri Tip
1/3 cup Rail Dog
1/3 cup extra virgin olive oil
1/3 cup reduced sodium soy sauce
1 tbl. lemon juice
1 tbl. brown sugar
2 tbl. fresh herbs such as rosemary, thyme, sweet marjoram, savory & parsley (finely chopped)
Fresh cracked pepper
2.75 - 3 lb. Tri-Tip Roast
Parsley or other greens for garnish
Whisk Rail Dog, olive oil, soy sauce and lemon juice together until well blended. Add all other marinade ingredients and blend well. Bathe Tri-Tip roast in marinade in a large zip lock bag overnight. Turn every couple of hours to distribute marinade.
When ready to cook, let meat stand at room temperature for 15 to 20 minutes to shorten cook time. Drain the marinade. Grill over indirect, medium-high heat about 15 minutes per side, watching it closely with the meat thermometer after the first 15 minutes. We recommend using the Big Green Egg "kamado" grill at 400 degrees, but any BBQ can work.
If using an oven, pre-heat oven to 400 degrees and set your tri-tip fat side up. Cook 20 minutes or less until meat registers 125 degrees in the thick part of the roast and 150 degrees around the edges. This will give you medium rare in the middle of the roast. Turn over and cook until internal temperature reaches 135 degrees for a medium roast (additional 5 - 10 minutes).
When done to your liking, let roast rest for a few minutes on your carving board before slicing so that it will retain its juices. Garnish plate with parsley or other beautiful greens.
Recommended Sauce: Mix a tbs. horseradish, 1/2 cup sour cream and 1 tbs. Rail Dog ~ a tasty condiment for this delicious roast! And don't forget the glass of Rail Dog Neat.
Read about us in the Seven Days!
Read about us in the Boston Globe Magazine!
Read what others say about us:
I had several sips of the Rail Dog last night. Wow is it good! I would say it is as good as the best cognac I have had. A wonderful flavor and gentle warmth, smooth as silk. You have a real winner.
– John from Chicago
I was at the Burlington Vermont, Farmers Market recently and had an eye opening, mouth watering, taste bud awakening experience. I tasted “Rail Dog” an adult sipping beverage made from pure maple syrup. It’s 100 proof and is not at all sweet. This amber spirit is “doggone” good and silky smooth that has a lingering hint of maple with notes of vanilla and nutmeg. I would classify it similar to a cognac or top shelf bourbon but better. Take yourself on an adventure and try “Rail Dog”. It will wag anyone’s tail and put a smile on your face.
– Ricardo from Virginia