Sasquatch has always been a creature of mystery—blurry in photographs, debated in folklore, and elusive in the Wasatch Mountains. At Spirits of the Wasatch Distillery, the legend takes on a different meaning: the unknown, the experimental, and the craft of whiskey-making.

Founded by Brent Pounds, a former officer in the National Oceanic and Atmospheric Administration (NOAA), the distillery embodies a passion for exploration—both in the natural world and in the realm of fine spirits. “I was set to go back out on a ship for two years, six months after my first child was born,” Brent recalls. “That wasn’t going to fly with my wife, so I resigned.”

What followed was an unexpected journey into the world of whiskey. “I got into distilling because I got into whiskey,” Brent says. His curiosity led him to Louisville, Kentucky—home to some of the most famous bourbon distilleries in the world. “I’ve been to Louisville probably way too many times,” he admits. “For training, for classes, for tastings—just to learn everything I could about whiskey.” One of the most impactful experiences was attending courses at Moonshine University, a distilling school that deepened his technical knowledge of fermentation, aging, and flavor development.

Though the original plan was to open a distillery later in life, when their kids left for college, Brent and his wife, Jennica, came across an opportunity too good to pass up. They purchased Hammer Spring Distillers, rebranded it as Spirits of the Wasatch, and turned their passion into a business.

What Makes Bourbon, Bourbon?

Bourbon isn’t just any whiskey—it’s America’s native spirit, legally defined by strict guidelines. To qualify as bourbon, it must be made in the United States and have a mash bill (grain mix) containing at least 51% corn. It must be distilled at no higher than 160 proof, aged in new, charred oak barrels, and enter the barrel at 125 proof or less. While Kentucky is famous for bourbon, it doesn’t have to be made there—it can be produced anywhere in the U.S.

Brent explains that much of bourbon’s character comes from the barrel. “I always say about 70% of the flavor comes from the barrel—but remember, 98% of statistics are made up on the spot,” he jokes. The charred oak interacts with the whiskey, adding caramel, vanilla, and spice notes while smoothing out harsh alcohols over time.

At Spirits of the Wasatch, Brent crafts a four-grain bourbon, blending corn, rye, wheat, and barley to create depth and complexity. “Corn brings sweetness, rye adds spice, wheat softens the finish, and barley ties everything together,” he explains.

Innovation in Whiskey and Beyond

While bourbon is their flagship product, Spirits of the Wasatch is committed to experimentation. Their Ambarana-finished whiskey is a bold take on tradition, aged briefly in Brazilian Ambarana wood to infuse flavors of baking spices, cinnamon, and toasted coconut. “Ambarana is extremely potent,” Brent says. “If you leave it too long, it gets astringent and bitter. We finish ours in less than a week to keep it balanced.”

Another standout is Yeti’s Dog, an unaged bourbon that offers a glimpse into whiskey before it meets the barrel. “It’s like tasting cake batter before baking the cake,” Brent explains. “It’s raw, it’s young, and it shows you where the flavors start before the barrel works its magic.”

Beyond whiskey, Spirits of the Wasatch crafts barrel-aged gin and an upcoming Pueblo chili-infused vodka. “A lot of people think gin is too sharp because of the juniper,” Brent says. “But aging it in a barrel smooths it out, adding caramel and vanilla notes.”

Their Pueblo chili vodka, inspired by Brent’s roots in Colorado, brings a unique twist to the spirit world. “The Pueblo chili is special—it grows upwards toward the sun,” he explains. “It’s got a kick, similar to jalapeños, but with more depth. It’s not just about heat—it’s about complexity.”

While Spirits of the Wasatch continues to push boundaries, Brent has struggled with the idea of making rum in Utah. “With whiskey, we’re working with regional grains; with gin, we use local botanicals. But rum? No pirates in the Great Salt Lake,” he jokes.

The Science and Art of Distillation

Brent’s background in mechanical engineering influences how he approaches distilling. “I hate black boxes—I want to know how things work,” he says. This mindset is evident in the distillery tours, which provide more than just a tasting experience.

“I probably go overboard with the details,” Brent admits. “We start with raw ingredients, walk through fermentation and distillation, then finish in the barrel room. You’ll learn more than you ever thought you needed to know.” Visitors can see fermentation in action, understand the impact of charred oak barrels, and explore the differences between various whiskey styles.

Blending is another skill that separates good distillers from great ones. “Some think blending is just mixing barrels, but it’s an art,” Brent says. “A great blender can take 50 barrels, sample them, and create something unique by layering flavors.”

Sasquatch, Whiskey, and the Spirit of Exploration

Spirits of the Wasatch takes inspiration from the unknown—both in whiskey and in the legend of Sasquatch. “We thought, ‘Spirits of the Wasatch, Sasquatch—the unknown, the experimental, the mysterious.’ It fit,” Brent says.

As for whether he believes in Sasquatch? “I’m Sasquatch agnostic,” he laughs. “But I do know that every photo of him is blurry.”

While Sasquatch sightings remain questionable, one thing is certain: Spirits of the Wasatch is carving out a name in Utah’s craft distilling scene.