When local distiller, Sugar House Distillery offered up one of their smaller Rye Whiskey Barrels, we jumped at the chance to work on another barrel aged bitters project.

Sugar House Distillery crafts one of Utah’s truly farm to glass, locally sourced spirits. Their spirits do not contain any additives, artificial colors or flavors, and are never chill filtered. It’s purely grain or molasses, yeast, and time; finished with a little water and a lot of skill.

We made four of our regular sized (10 gallon) batches of our most popular flavor, Apricot Vanilla and let it rest in this freshly emptied Sugar House Distillery Rye Barrel for 365 days, one full year - to really let the toasty and spice-forward notes from the Rye shine through.

The flavor is full bodied with soft tannins, a subtle acidity and warm spice on the nose. It has hints of cinnamon, pepper, and is vanilla forward with a rich apricot finish and gentle notes of smoke and earth.

It might be one of the best things we’ve ever done.

We take great pride in creating thoughtfully crafted products that showcase this beautiful state we hail from. Supporting other like-minded makers within our community is also important to us; collaborating with Sugar House Distillery on this barrel-aged bitters project was years in the making and one we are truly proud of and we know you’ll love it as much as we do!