So what is SILO Vermaro anyway?

A good starting place is the name.

“Vermaro” comes from a combination of the words “Vermont” and “amaro.”

But what is amaro?

Amari (plural of amaro) are traditionally Italian liqueurs made from an alcohol base infused with herbs and botanicals. Amaro literally means “bitter” in Italian, however, amari are often considered to be a combination of both bitter and sweet. There are many many recipes for amaro with differing flavor profiles because this spirit was produced by Italian families who used the herbs and botanicals they favored and then passed down those specific recipes through the generations. 

How should you enjoy an amaro?

Again we can look to tradition for a starting point. The traditional amaro was considered a digestif: a drink to aid in digestion after a large meal. Amari were enjoyed amongst family and friends after sharing a delicious meal to help settle the stomach. Today many people enjoy an amaro in the same exact way all over the world but mixologists have also expanded the use of these unique bitter sweet spirits. With their varying flavor profiles and endless botanical combinations, amari are excellent supplemental ingredients in creative cocktails.

American amaro and the origins of SILO Vermaro.

The American amaro is a slightly newer phenomenon but it has been taking hold with craft distilleries all over the country. SILO decided to pursue some niche products that could express our personality as a company and the personality of craft in Vermont.  As one of few Vermont distillers who truly produce a neutral spirit from grain to bottle, we gain added flexibility in showcasing different flavor combinations.  We wanted to produce a product that not only complimented our current offerings, but could also be utilized with all other spirits from different makers as well.  It was a lucky fluke that the number of botanicals that created the flavor we were most excited about is 14, being that Vermont is the 14th state!  That happy coincidence has led to this bold and unique addition to our line.  This is the first of many liqueurs we plan to explore utilizing local flavors and unique combinations.

The SILO Vermaro recipe is born.

The beginnings of our amaro recipe started with past distiller Chris Maggiolo.  When Chris decided to leave to write his book, Erin picked up where he left off, consulting with him throughout the following year before Vermaro's release.  Friends since the day they met, the two heads aimed to create something new and different for Vermont spirit offerings.  The development of the product also relied heavily on using Vermont bartenders and restaurant owners as a focus group.  We went to 20+ bars and restaurants around the state to ask owners and bar managers alike for feedback and input on what they might like to see from a Vermont-based amaro.  The community-built element of Vermaro is just one more piece to the puzzle, as we strive to create spirits that are not only tasty, but have a foundation in the existing food and agricultural system of our state.  You'll note that not all the ingredients are native and that's just a fact of nature, as we can't truly grow a surplus of citrus or other specific botanicals in the state.  But what isn't local is organically sourced from business with ethical practices that we believe are in stride with SILO's principals as a company.  We believe strongly in transparency.

Pick up a bottle of Vermaro at the SILO tasting room today. Enjoy a glass after a good meal and get lost in the combination of flavors from the 14 botanicals that make this spirit so special.

Want to learn more?

Not a huge commitment please! Here’s an informative article from the blog “A Bar Above”:
What is Amaro? All About This Delicious Italian Bitter

I’m hooked! Here’s a whole beautiful book by industry expert B.T. Parsons:
Amaro— The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas