Nose is rather delicious. Orange peel and, oddly enough, clotted cream. It's a very rich and buttery smell. Some dark chocolate buried deep in there as well. Sweetness too, but a non-descriptive sweetness. A fascinatingly complex aroma.
The taste is faintly maple like and sweet. Very "rich" taste that I really can't describe in words. It's got a beautiful feeling on the palate and is viscous and oily. Has a taste almost like maple sugar sweetened butter. Buttered caramel is a good way to put it, I suppose.
This is a crazy good vodka and I think I like it even better than the White. It has a delicious butterscotch quality that I find absolutely endearing but not fitting to a cocktail, really. I was thinking something along the lines of some of the Vermont Gold, a touch of agave syrup, and a touch of citrus (orange, perhaps as I think lemon/lime would be too intense and overpower the delicate flavor of the vodka). Shake this first to combine the syrup and vodka, then shake with ice. Pour into an old fashioned glass and top with cream soda. I dunno what to call it or if it would be good but if you can come up with a name, put it in the comments.
Anyway, as for Vermont Gold, it's a thumbs up, highly recommended drink for me. It's what a vodka should be: flavorful.
In other news, I have been conditionally accepted to Heriot-Watt University in their Brewing and Distilling Science Program. So, come next September, In With Bacchus will go international. Provided I can come up with $40,000~ish. But, really, minor details.