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).

A Navy-Inspired Name isn’t the Only Utah First at Holystone Distilling

By Caroline Jackson [Posted October 3, 2019]

Holystone Distilling was coming out of the gate running after winning SLUG Mag’s Brewstillery audience award for their cocktail using their Perla Vodka. … read more

Alan Scott of Waterpocket Distillery.

Waterpocket Distillery: Crafting Booze with History

By Brian Udall [Posted October 3, 2019]

Ask your bartender what they have from Waterpocket Distillery and watch the pros get creative. Whatever your style, get out there and “Open Wild.” … read more

(L–R) Clear Water Distilling Co.’s James Pyle (Operations), Co-owner Matt Eau Claire (CEO) and Co-owner Stephanie Eau Claire (Accounting/PMO).

The Spirits Frontier: Clear Water Distilling Co.

By Rio Connelly [Posted October 3, 2019]

Clear Water Distilling will be Utah County’s first distillery since before Prohibition, possibly the first ever to hold a federal license. … read more

RoHa Brewing Project's Freshies pours a crystal-clear gold.

Beer of the Month: Freshies Wet Hopped Extra Pale Ale

By Chris and Sylvia Hollands [Posted October 3, 2019]

Freshies has a clean body made primarily with 2-row malts to showcase the hops. It has all the positive hop characteristics minus the harsh bitterness. … read more

(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.

Beehive Distilling: South Salt Lake’s Newest and Most Local-Centered Bar

By Taylor Hartman [Posted October 3, 2019]

Beehive Distilling hopes to be at the tip of that new wave of businesses that become a hub for the new type of Salt Lake City … read more

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.

How Utah is creating its own “Little Italy” at Caputo’s

By Lauren Ashley [Posted October 3, 2019]

One of the fastest ways to Italy while living in Salt Lake City is going to Caputo’s Market and Deli for an amazing night of food-and-wine pairings. … read more

During distillery tours, Chris Cross explains how their iStill offers an advanced and unique distilling process, enhancing the quality of their spirits.

New World Distillery: Bleeding-Edge Tech in a New World

By Connor Brady [Posted October 3, 2019]

New World Distillery isn’t just creating spirts starting from a passion for knowledge but continues to educate people on the benefits of craft spirits. … read more

Sugar House Distillery Head Distiller James Fowler has a knack for collaborating with other businesses, especially other brewers through The Boilermaker Series.

In High Spirits: Sugar House Distillery’s Boilermaker Series

By Steve Goemaat [Posted October 3, 2019]

Liquor laws and bureaucracy aside, Sugar House Distillery puts good work into making a great product, their Boilermaker Series. … read more

The Dayroom always offers a medley of revolving menu items, such as the Rice Egg dish.

The Dayroom: Fighter of the Night Room

By Tim Kronenberg [Posted October 3, 2019]

The Dayroom has no boundaries when dictating their style because they’re in it for the melting pot—amen. This is where The Dayroom shines. … read more

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.

The Booze Bounty of Utah: A Historical Case for a Local-Ingredients Identity in Utah Spirits

By Sean Neves [Posted October 3, 2019]

We have an opportunity to harness Utah’s agricultural history and to shape Utah’s identity in America’s exploding craft-distilling industry. … read more