In March, Beehive Distilling opened the doors to their big new distillery located in South Salt Lake, where owners Chris Barlow (who is also Lead Distiller), Matt Aller ,and Erik Ostling hosted some lucky members of the media for a peek at the shiny new facility.
You might recall that when Beehive Distilling was launched in 2013, it was the first gin distillery in Utah for well over a century—since 1870, in fact.
Jack Rabbit Gin
Their signature product, Jack Rabbit Gin, is an artisan craft spirit made with natural ingredients including Albanian juniper berries, coriander seeds, sage leaves, lemon peel, rose petals, orris root, grains of Paradise, and finishing water from the Wasatch Mountains.
According to the distiller, “The final formula captures the essence of Utah’s fragrant desert landscape that is studded with juniper trees and sagebrush.”
The gin is then aged in French oak wine barrels, which lend the spirit hints of vanilla and honey flavors. Those honeyed-vanilla flavors combine with spice and wood notes to create a wonderfully complex, yet very easy to enjoy, gin that has already garnered accolades from near and far.
During the media event I attended, I got to enjoy a very unique and delicious cocktail called Hibiscus Citrus Fizz, made with Beehive Jack Rabbit Gin.
With any luck, you’ll soon be able to enjoy the same cocktail, since the new Beehive Distilling space will (hopefully) include a full bar and event space; and also offer distillery tours to the public.
I say “hopefully” because of the byzantine liquor laws and regulatory hoops anyone opening a bar in the state has to navigate. Fingers crossed.
In the meantime, you can pick up Beehive Distilling Jack Rabbit Gin and their Barrel Reserve Gin at your favorite neighborhood liquor store.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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