Holystone Distilling Head Distiller Ethan Miller (Top) has plans for many firsts for the speakeasy-feeling distillery, alongside Co-owners Mike DeShazo and Barbie Busch DeShazo (not pictured).
Alan Scott of Waterpocket Distillery.
(L–R) Clear Water Distilling Co.’s James Pyle (Operations), Co-owner Matt Eau Claire (CEO) and Co-owner Stephanie Eau Claire (Accounting/PMO).
(L–R) Erik Ostling, Chris Barlow and Matt Aller brought to fruition their vision of offering a distillery and bar to the Salt Lake area with Beehive Distilling.
Director of Education and Senior Manager Adri Pachelli (left) curates and directs drinks-and-food pairing classes—including for spirits and wine—among other food-education classes at Caputo’s locations.
During distillery tours, Chris Cross explains how their iStill offers an advanced and unique distilling process, enhancing the quality of their spirits.
Sugar House Distillery Head Distiller James Fowler has a knack for collaborating with other businesses, especially other brewers through The Boilermaker Series.
The Dayroom always offers a medley of revolving menu items, such as the Rice Egg dish.
Apples from Hanksville, grapes from Moab, pears and peaches from Davis County, berries from Cache County, and malt from Tremonton and Delta make for a great case and base for mash bills of Utah distillers.
Recovery and Sustainability Manager Morgan Olsen Bowerman touts Wasatch Resource’s capacity to process food waste with their anaerobic digester.