It might be one of the best things we’ve ever done. It has hints of cinnamon, pepper, and is vanilla forward with a rich apricot finish and gentle notes of smoke and earth. The flavor is full bodied with soft tannins, a subtle acidity and warm spice on the nose. 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. It’s purely grain or molasses, yeast, and time finished with a little water and a lot of skill. Their spirits do not contain any additives, artificial colors or flavors, and are never chill filtered. Sugar House Distillery crafts one of Utah’s truly farm to glass, locally sourced spirits. 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.
