Construction is steadily progressing on the Sugar House Hotel in Winooski, a unique hospitality project that blends modern sustainability with Vermont’s deep-rooted sugaring traditions.
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After more than a year of work, the 115-room hotel is on track to open in August, bringing a distinctive guest experience inspired by the state’s maple syrup heritage.
“It’s something I think people will remember,” said developer Doug Nedde.
The concept behind the hotel is deeply personal for Nedde, who is also a sugarmaker. His goal was to create more than just a place to stay—he wanted to showcase an authentic piece of Vermont culture.
“I think it’s a nice experience to share with guests and visitors that come to Vermont and want to learn a little bit more about what Vermont is all about,” he said.
Each of the hotel’s 115 rooms will be uniquely named after sugarhouses across the state, celebrating both large and small operations that contribute to Vermont’s identity.
“It can be a backyard operation, it doesn’t have to be a big sugarhouse,” Nedde said.
Local sugarmakers are already embracing the idea. Eric Withington, of Silver Lake Syrups in Barnard, said having a room named after his operation is meaningful recognition.
“It’s an honor, actually, you know, there’s sugarhouses dotted all up and down the state,” said Withington.
Beyond its cultural focus, the Sugar House Hotel is also positioned as a leader in sustainable construction and hospitality.
“This will be the first net-zero, all-electric, lead-platinum hotel globally for Marriott,” said Nedde.
The building will operate without fossil fuels, relying instead on geothermal energy and solar power. This approach reflects a broader trend in the hospitality industry toward environmentally responsible design and operations.
Guests will also have access to a range of modern amenities, including a rooftop bar and restaurant, event spaces, and a café—combining sustainability with a full-service hotel experience.
A key feature of the hotel will be its storytelling element. Each room will include a book detailing the history and traditions of the sugarmaker it represents, giving visitors a deeper connection to Vermont’s maple industry.
For Withington, preserving those traditions is essential.
“We really like to keep the integrity of the old style of how my uncle showed me how to make syrup when I was a kid,” he said.
“There are so many different things Vermont is fun and famous for, and sugaring is just one of them that everyone is really enjoying because everyone likes the sweet stuff, right?” he added.
So far, around 40 sugarhouses have applied to be featured in the hotel, but developers are continuing to seek more participants to represent all 115 rooms.
The initiative not only highlights Vermont’s agricultural heritage but also creates a direct link between local producers and tourism, offering guests an immersive and educational stay.
As construction enters its final phase, the Sugar House Hotel is shaping up to be both a cultural landmark and a model for sustainable hospitality—bringing together tradition, innovation, and community storytelling under one roof.
Originally reported by Abigail Saxe in WCAX.
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