SILO Distillery sits in a converted 1920s grain silo in Windsor, Vermont, where Steve Johnson and his team transform local grains into small-batch spirits. Johnson, a former engineer, launched the distillery in 2014 after years of home distilling and a growing obsession with craft spirits production. The 40-foot concrete silo creates a unique aging environment, with thick walls that naturally regulate temperature fluctuations throughout Vermont’s dramatic seasons. They focus on bourbon, rye whiskey, and gin, producing around 1,000 cases annually on their custom-built 250-gallon copper still. The operation reflects Johnson’s engineering background – everything’s precisely calibrated and methodically executed, from mash bills to barrel entry proof. What started as weekend experimentation in his garage evolved into one of Vermont’s most focused craft distilleries, where they’re aging spirits that won’t be ready for years while funding operations with their gin and younger whiskeys. The converted silo isn’t just a clever venue – it’s integral to their aging process, creating consistent conditions that larger rickhouses struggle to maintain.