Join us on Thursday, October 19th for a full circle dinner and cocktail pairing at Hotel Vermont. 

We are one of the few Vermont distillers doing everything from start to finish, using 100% Vermont grain and produce. 

The evening will begin with a welcome cocktail and hors d'oeuvres at 6:30 pm with dinner starting at 7:00 pm. Chef Doug Paine has crafted a special menu which includes Springmore Farm pasture raised, whey and spent grains fed pork, in addition to seasonal grain dishes, dessert, two SILO signature cocktail pairings and more. 

Curious about what sorts of tasty eats will be on the menu? 

-SILO Cucumber vodka soup, smoked oysters, caviar, créme friache

-Crisp trotters, spicy aioli, arugula

-Pork shoulder ragout, clothbound cheddar polenta, scorzenera, fennel pollen

-SILO Maple Whiskey glazed ham, mushroom barlotto, roasted Brussels sprouts

-Chocolate pot de créme, cocoa nibs and hazlenut brittle, honey mascrapone

We will also soon be releasing our latest product, SILO Maple Whiskey. SILO Maple is our 100 proof whiskey infused with organic maple syrup from Woodstock, Vermont. It's our first naturally sweetened product and you can be the first to take a sip. 

Tickets are on sale at Seven Days tickets for $65 + tax.
http://www.sevendaystickets.com/events/47960591/farm-to-barn-to-bottle