Review: Silo Vodka;
Silo Vodka is made from 100% Non GMO Vermont corn grown in North Clarendon Vermont at Grembowicz Farm. The Good Food Foundation has awarded Silo Vodka a 2020 Good Food Award for Spirits. Everything is done from grain to glass including milling, mashing, distilling and bottling in the Barn Distillery that was built in 2013 by Peter Jillson and Anne Marie Delaney in Windsor Vermont. The spirit is distilled on a custom build stainless steel and copper Carl Still built in Germany. Silo’s process aims to be as sustainable as possible. They recycle the water they use throughout the process and ship spent grains to local farmers to use for feed. Read more 
Review: Barr Hill Vodka
Barr Hill Vodka was introduced in 2012. Todd Hardie, Caledonia Spirits Founder spent over 40 years as a beekeeper before deciding to craft spirits from his raw organic Vermont honey. The Caledonia Spirits Distillery is located on the banks of the Lamoille River in Hardwick Vermont. In late summer each year the distillery takes delivery of hundreds of barrels of pure raw honey. It takes 4-5 pounds of raw honey to craft one bottle of vodka. The honey is cold fermented for over 3 weeks and small batch distilled, first in a pot still and then in a custom column still. Their recipe depends on two simple principles, they never heat the honey prior to distillation, and they never distill more than twice. Read more
Review: Cold River Vodka
Cold River Vodka was introduced in 2005. It is crafted along with a Blueberry vodka, a Barrel Aged vodka, and a gin at Maine Distilleries in Freeport Maine. While many vodkas made from a potato base use potato starch, Cold River Vodka is made from whole Yukon Gold, Russet, and White potatoes grown on the Green Thumb Farm owned by Donnie Thibodeau. He is one of the distilleries four partners that include his brother, a neurosurgeon at Maine Medical Center. The whole potatoes arrive at the distillery washed and in 2000 pound bags. 3-4 of these bags are dumped into a 1475 gallon kettle where they are steamed and cooked in filtered water. The potatoes are then fermented with yeast, before being triple distilled in a 1000 liter copper pot still. Water from Maine’s Cold River aquifer is filtered and blended with the vodka to reduce to 80 proof. Cold River Vodka is then bottled onsite. Read more