23 minute read
2021 COCKTAIL CONTEST
Bartenders Assemble! We gathered some of the city’s best drink-slingers together to share tales and locally sourced drink recipes. Try them all and vote for your favorites at saltlakemagazine.com
64 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
The Alta Peruvian by bartender Eli Larson Hays
EACH YEAR, WE ASK a selection of Utah's best bartenders to use local spirits and local ingredients and hit us with their best shot (or shots). So last Sept. 12, bartenders bravely gathered on a Sunday morning after the Saturday night late shift to swizzle up some hair of the dog and present their entries into the 2021 Salt Lake magazine Cocktail Contest. They didn't disappoint. From Nov. 1–30 we invite you to drop in to their bars and try their creations (or mix them up yourself at home). Pick your favorites and cast your vote at saltlakemagazine.com.
shake down
SALT LAKE’S BEST BARTENDERS COMPETE IN SLMAG’S 2021 COCKTAIL CONTEST
By The Editors of Salt Lake magazine // Photos by Austen Diamond
NOVEMBER/DECEMBER 2021 | SALTLAKEMAGAZINE.COM 65
cocktail contest
Adam “Scoop” Kaessner
{BAR // WATER WITCH}
How long behind the bar? Six years
What's your favorite after-work drink? A shot of Cynar and beer, something to wash the bad taste of Friday's last call out of your mouth.
What Is the “star ingredient” of your CC entry? The gardenia syrup. It’s basically honey and butter, so it adds a rich velvety mouth feel that goes well with chocolate.
What’s your favorite drink To make? A Margarita. Mostly because it’s such a perfectly balanced drink that is made so wrong so often.
What’s a drink that makes you cringe? I’m not one to judge, but one common order that we get at the Witch is “vodka not-too-sweet.” I used to get bothered by people asking for it, but now we’ve leaned into it and offer it as a special.
Best hangover cure? Any flavor of hair of the dog, or my personal favorite: Soccer and water.
Why do you love bar work? Having an instant kinship with other bartenders and providing a special experience for customers. On top of that, being in a small craft bar is really important.
What is a cocktail/spirit you used to hate but now you love? Why? I’ve always chased the obscure things, so there really aren't any offensive flavors that I haven’t tried to work with or enjoy. But I will say I’ve come around to vodka.
Seething Song
1 oz Neisson Rum 1 oz Pisco Logia 1 oz Cappelletti 1 oz strawberry gardenia mix (below) ¾ oz lemon Top with Cleto Chiarli Lambrusco Pair with Caputo's presents Wild Jura chocolate Strawberry cappelletti powder (below)
Strawberry Gardenia Mix 115 grams butter 115 grams Hollow Tree wildflower honey
20 grams freeze-dried strawberries 25 grams Cappelletti 5 grams salt Simmer all except strawberries over low heat. Stir to combine. Add and macerate strawberries for 10 minutes. Strain and keep at room temperature.
Cappelletti Powder Pour a few ounces of Cappelletti on a baking tray dehydrate or set in the sun until liquid has evaporated. Scrape off the sheet and blend with salt and freeze-dried strawberries.
66 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
Joel Aoyagi
{BAR // STONEGROUND}
The Malouf
¼ oz lemon juice ¼ oz dry Curacao 1½ oz roasted parsnip juice ¾ oz cinnamon simple ¾ oz spiced rum ¾ oz vodka 2 dashes of black walnut bitters Orange swath (expressed)
EDITOR’S NOTE: Former Salt Lake editor Mary Malouf used to joke about the possibility of a parsnip cocktail. Now it’s happened, and it’s named for her. We’re sure she’d be tickled.
How long behind the bar? Five years.
What’s your favorite after-shift drink? Probably have to be a mezcal on a big rock. Something to sip on to warm me up and calm the anger.
What is the “star ingredient” of your CC entry? The roasted parsnip juice. We started by roasting the parsnips with olive oil and salt in our pizza oven.
What’s your favorite drink to make? Margarita with dirty ice.
What’s the secret to the perfect margarita? I make it a little different. 2:1 with orange liqueur, lime juice, tequila, and a whisper of simple syrup. With the dirty ice, you just take the whole contents of the shaker and dump it into the glass without straining it.
What’s a drink that makes you cringe? Eggwhite sours. It takes twice the shaking. I love the cocktail, but it’s just time consuming when you are in the middle of the rush.
Best hangover cure? Shot of tequila in the morning.
Why do you love bar work? I’ve been in the industry for 15 years, and being behind the bar is more casual, more fun. There’s an energy, buzz, an electricity behind any bar, and if you can tap into that energy, it’s really special.
What is a cocktail/spirit you used to hate but now you love? Why? Tequila. I’d always been adverse because I’d only had tequila that wasn’t real tequila. Then I had some actual agave distilled spirits and it changed my mind.
NOVEMBER/DECEMBER 2021 | SALTLAKEMAGAZINE.COM 67
cocktail contest
Maddy Schmidt
{BAR // ALIBI}
How long behind the bar? I’ve been at Alibi for three years and a bartender for about six.
What’s your favorite aftershift drink? It depends on how complicated I feel like getting. Usually it’s mezcal on the rocks. If I’m feeling indulgent it’s a piña colada.
What is the “star ingredient” of your CC entry? For me, it’s Hamilton Beachbum Berry’s Zombie Rum Blend. It packs a little bit of a punch but it’s nice and drinkable.
What inspired the flavor combination? Pineapple upside down cake. I added a little bit of ancho chiles to add some depth and complexity. It reminds me of fresh baked goods.
What’s your favorite drink to make? Anything tiki—something fun and exciting garnished with a flower and an umbrella.
What’s a drink that makes you cringe? I don’t want to yuck anybody’s yum! I’m down for anything. There’s not a cocktail I’ve met that I haven’t liked.
Best hangover cure? Pozole! It’s the best.
Got a bar joke? It’s really cheesy. E-flat walks into a bar. The bartender says, “Sir, I’m sorry, but we don’t serve minors.”
Why do you love bar work? The people! The excitement. Getting into that flow state and just having fun and dancing and making cocktails and the whole production of it. Giving people a place to cut back and have fun and forget about things.
Do you get a rush on a busy weekend with big crowds? Absolutely. There’s nothing that compares to it. You’re just focusing on exactly what you need to grab to make that cocktail and listening to your favorite song and jamming. It’s really fun.
Dead Man's Party
1 oz Hamilton Beachbum Zombie Rum 1 oz Wahaka Espadin ¾ oz lime juice ½ oz Caffe Lolita ¾ oz pineapple ancho shrub Combine all ingredients in shaker. Shake and strain onto crushed ice.
Pineapple Ancho Shrub 14 oz pineapple juice 5 ancho chilies 4 tbs peppercorns 1 cup apple cider vinegar 4 cups sugar Combine all ingredients in large saucepan. Simmer for 30 minutes. Strain through a fine mesh strainer. Cool.
DRINK. VOTE. REPEAT.
saltlakemagazine.com
68 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
A Good Sarsaparilla
1½ oz Wahaka Mezcal Espadin ½ oz sarsaparilla syrup Tarragon vinegar Rinse rocks glass Butter extract Root beer extract Sugar shard for garnish Bar spoon
Combine mezcal, sarsaparilla syrup, and tarragon vinegar in mixing glass, add ice, stir until properly diluted. In rocks glass, add 20 drops butter extract then ice on top, stir to coat glass, dump ice and butter. Add big rock to glass, top with cocktail. Garnish with sugar shard on the rim.
Sarsaparilla Syrup 4 tbs sarsaparilla bark 1 cup hot water 1 cup demerara sugar
Combine 2 tbs of sarsaparilla bark with 1 cup of hot water. Set aside to steep for 2 hours. Once steeped, combine with 1 cup demerara sugar and remaining 2 tbs of sarsaparilla bark in a pot on stovetop. Bring to a boil and reduce to a simmer for 15 minutes, stirring occasionally. Remove from heat. Let stand for 30 minutes. Fine strain with cheese cloth and enjoy!
Jacob Sanders
{BAR // POST OFFICE PLACE}
How long behind the bar? Seven years
What’s your favorite after-shift drink? A medley of bitters and soda water.
What is the “star ingredient” of your CC entry? Cocktails to me are very narrative-driven. When creating this drink I wanted to tell the story of curling up to watch a good scary movie in the fall. In that
sense, the sarsaparilla and butter really shine, because c’mon popcorn, rootbeer and film go hand in hand.
What’s your favorite drink to make? An Old Fashioned, because someone ordering one has probably had a lot of different variations. So it’s nice to give your own personal flair that surprises the guest.
What’s a drink that makes you cringe? Almost no drinks make me cringe, I think everyone should enjoy a cocktail they want to. But a spirit that makes me cringe is Jeppson's Malört.
Best hangover cure? The only real hangover cure is time and forgiving
yourself for any embarrassing things you might’ve done the night before.
Got a bar joke? My bar joke would be me when I'm flustered in the weeds trying to bartend.
Why do you love bar work? Apart from loving the people that I’m surrounded by, I think bartending is a good way to gauge the whole spectrum of the human experience. You see people that are happy, sad, excited, and in a voyeuristic sense I find it very interesting.
What is a cocktail/spirit you used to hate but now you love? Why? Mezcal. I’ve come to appreciate how the terroir expresses itself within the spirit.
NOVEMBER/DECEMBER 2021 | SALTLAKEMAGAZINE.COM 69
cocktail contest
Michael Montoya
{BAR // BEEHIVE DISTILLERY}
DRINK. VOTE. REPEAT.
saltlakemagazine.com
Remedial Rose
1½ oz Wahaka Espadin ½ oz Lunalazuc Reposado ⅕ oz (at least) local SGH Honey 1 oz Rose hip tea 3 dashes Bitter Labs Plum and Oak Bitters
How long behind the bar? Seven years
What’s your favorite after-shift drink? Averna Amaro or mezcal on ice.
What is the “star ingredient” of your CC entry? The rosehip tea. I wanted to make a cocktail that followed the season change, using a rose and plum. As a child, my family used roses for teas and tinctures to fortify for the winter.
What’s your favorite drink to make? Roulettes! I love trying to make up something for strangers.
What’s a drink that makes you cringe? Not much, truly.
Best hangover cure? Hydration throughout the night before, but if you forgot to—salt, lime in water, potassium, greek yogurt.
Got a bar joke? For a slow night. These ghosts are all in low spirits even though I keep saying they have a ton of company.
Why do you love bar work? It makes you feel close to the people of the city, and I get to complete mini stress cycles crafting drinks repeatedly, which is very soothing for me.
What is a cocktail/spirit you used to hate but now you love? Why? White wine. I grew to love it as I discovered that it wasn't always sweet nor dry. The existence of Australian Pinot really helped me appreciate white wine.
KELLY MARSHALL PHOTOGRAPHY
LET'S TALK SHOP, OR 'THE SHOP'
The location for the 2021 Cocktail Contest photo shoot, The Shop Workspace, opened its doors last April, with an eye for local art and Utah-inspired design. Giv Development and New Orleans-based partner Domain Companies are behind the project, located near the Salt Lake Library inside the Mya, a mixed-income residential development. The Shop is a bright and airy three-floor setup with more than 30,000 square feet of furnished co-working space, including private offices, event space, a full kitchen, a roof-top deck overlooking the mountains, multiple meeting rooms and, of course, a bar. 350 E. 400 South, SLC, 801-980-2660, shopworkspace.com
70 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
Esther Nemethy
{BAR // BAMBARA (THE VAULT)}
London Foggy
½ oz Earl Grey-Thyme syrup ¾ oz John D. Taylor Velvet Falernum (if you don’t have Velvet Falernum at home, substitute ¼ oz Fee Brothers Falernum sold at Caputo’s) ¾ oz Lemon juice 1½ oz Ransom dry gin 1 dash Fee Brothers Black Walnut Bitters
Rim coupe glass with a lemon wedge and dip in fall spice mix.
Combine Earl Grey Syrup, Velvet Falernum, lemon juice, and gin into shaker. Add ice, shake, and strain into a coupe glass. Top with one dash of black walnut bitters.
Fall Spice Rim 1 tsp ground all spice 1 tsp ground coriander seeds 1 tsp ground pink peppercorns 1 tsp ground cloves 2 tsp Earl Grey tea 1 tsp ground cardamom Combine all spices in a bowl and mix until combined
How long behind the bar? Seven years, but working in restaurants for more than ten.
What’s your favorite after-shift drink? I typically like to stick with the classics. One of my goto cocktails, Naked and Famous (mezcal, yellow chartreuse, Aperol, lime), is more of a new classic. Corpse Reviver (Cointreau, Lillet, absinthe, lemon) is always good. And, honestly, a solid margarita is one of my favorites.
What is the “star ingredient” of your CC entry? Falernum. It’s sort of like a spicy orgeat.
What’s your favorite drink to make? I make a really good margarita. I probably made 10,000 of them when I lived in San Diego, so I have the margarita dialed in.
What's the secret to the perfect margarita? It’s simple. Fresh lime juice, fresh agave syrup and a solid mezcal or tequila.
What’s a drink that makes you cringe? Mojitos. All the way. Mint is the glitter of bar tins, you’re never getting it all out, no matter how many times you rinse it, and every drink you make after that will have chunks of mint in it.
Best hangover cure? A long run and a bagel. I have to sweat it out, even if I feel like absolute death.
Why do you love bar work? For me, it’s about meeting interesting people and hearing their stories. Since Bambara is a hotel, you have a lot of travelers coming through, so I learn a ton from meeting people from all over. I joke that I should have an honorary degree in psychology after working in a bar for this long. It’s always interesting to me how many people will reveal their deepest darkest secrets to someone they do not know and will never see again.
NOVEMBER/DECEMBER 2021 | SALTLAKEMAGAZINE.COM 71
cocktail contest
Christopher Stephenson
{BAR // LAKE EFFECT}
How long behind the bar? 15 years
What’s your favorite after-shift drink? A Czech pilsner.
What is the “star ingredient” of your CC entry? Sugar House Rye Whiskey
What’s your favorite drink to make? Any drink with egg white. I love to garnish.
What’s a drink that makes you cringe? Some of the “trashier” drinks irk me a bit. Like when people order Blow Job shots, AMFs, Long Islands, stuff you would order in a nightclub. I’ll still make them, but I’m not excited about it.
Best hangover cure? Usually some sort of breakfast burrito helps me through that. A greasy potato is a must. And a Mexican Coca-Cola (with the real sugar). Throw it in the freezer for 20-30 minutes, it will foam when you open it, but that’s my number one go-to.
Got a bar joke? I hear inappropriate ones all the time, so I have cultivated a “bartender chuckle.”
Why do you love bar work? Booze. I’m a big booze nerd. Anytime we get a new whiskey in, I’m stoked to try something I've never tried before. I’m really just trying to consume as much knowledge as I can.
What is a cocktail/spirit you used to hate but now you love? Why? When I first got into bartending, fernet and campari, stuff with big bitter notes, were a big turn-off for me. Now they’re my favorite thing to use in cocktails and drink myself. If you don’t like them now, come to my bar and I will change your mind.
Second Iteration
1½ oz Sugar House Rye ½ oz Holystone Bosun’s Navy Strength Gin ½ oz Sfumato Rabarbaro 3 dashes Bitters Lab Celery and Coriander bitters ¾ oz fresh lemon juice ¾ oz manuka honey and marigold tea syrup.
Manuka Honey and Marigold Tea 1 part manuka honey 1 part marigold tea Combine by pouring hot tea directly over the honey, stir on low heat until honey is completely dissolved. Let cool. Store in refrigerator.
72 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
Kacie Wilks
{BAR // SEABIRD}
How long behind the bar? 7Seven or 8eight years now.
What’s your favorite after-shift drink? Usually a shot of Amaro. [laughs] And I love rum, so a daiquiri on ice is my jam.
What is the “star ingredient” of your CC entry? The shrub. It has plumcots, which are my new favorite fruit ever, rhubarb and ginger and apple cider vinegar. I love making shrubs because it’s great for mocktails and more healthy for you.
What’s your favorite drink to make? I love tiki, I also love doing Negroni variations. I think it’s really fun to play with those different liquors and flavors.
What’s a drink that makes you cringe? I get really bummed when people order Long Islands. You can still have a boozy drink with alcohol that will taste way better.
Best hangover cure? Usually some wine, to be honest. Definitely a good
breakfast—I do a lot of smoothies.
Got a bar joke? No, I’m not the jokester. I do put funny labels on things, like my shrub is called “No Shrubs.”
Why do you love bar work? I love Seabird a whole bunch. It’s craft cocktails. The owners are genuine, good humans who let us be creative. It’s a cool neighborhood bar, and we’ve got a ton of rad people who come in all the time.
What is a cocktail/spirit you used to hate but now you love? Why? I learned to love beer, but now I don’t love beer so much anymore. I think I have just too much of a sweet tooth.
Blood of a Unicorn
1½ oz rhubarb 1½ oz plumcot 1½ oz ginger shrub ½ oz lime 1½ oz Wahaka Mezcal
Hard short shake. Top with soda or ginger beer. Shave fresh nutmeg. Garnish with candied ginger.
Dominique Medel
{BAR // BTG AND CAFE MOLISE}
How long behind the bar? Seven years
What’s your favorite after-shift drink? Whiskey Sour, no eggwhite.
What is the “star ingredient” of your CC entry? The mezcal itself brings so much smoke through, and the nutmeg on the end just makes you want to go in for another sip.
What’s your favorite drink to make? I’m a sucker for a Negroni. It’s simplistic, yet elegant and delicious.
What’s a drink that makes you cringe? Dirty martinis. Not so much for the flavor, but martini drinkers are notoriously meticulous.
Best hangover cure? Carne Asada fries.
Got a bar joke? There was a bar that opened up on the moon. It’s getting good reviews and looks good at night. But it just has no atmosphere.
Why do you love bar work? It’s a passion I didn’t know I had, it’s a never-ending source of fun.
What is a cocktail/spirit you used to hate but now you love? Why? Mezcal. After tasting a few different versions I discovered that it’s a really unique and delicious spirit.
Smokey the Pear
1 oz Wahaka Mezcal ½ oz ginger ½ oz nutmeg ½ oz all spice soup ½ oz lime juice 1½ oz pear juice
Shake/strain. Use coupe glass. Use spiral pear zest for garnish.
NOVEMBER/DECEMBER 2021 | SALTLAKEMAGAZINE.COM 73
cocktail contest
Nick Harward
{BAR // MORTAR AND PESTLE}
How long behind the bar? Six years
What’s your favorite after-shift drink? Lately, I’ve really been liking to do Manhattans but splitting the sweet vermouth with Strega.
What is the “star ingredient” of your CC entry? I’m doing a beet and tarragon cocktail with barrel-aged gin.
What’s your favorite drink to make? A shot and a beer. [laughs] I usually go for Old Fashioned or Manhattan variations. I like more spirit-forward drinks.
What’s a drink that makes you cringe? Anything with a sexual connotation in the name, like a Blow Job shot or Sex on the Beach. They’re greasy club drinks from the ’90s.
Best hangover cure? Corpse Reviver No. 2, baby!
Got a bar joke? Me. I’m the bar joke.
Why do you love bar work? It’s been the first point of my life where I feel like I’ve been able to express myself creatively. I also like interacting with people and giving them a good time.
What is a cocktail/spirit you used to hate but now you love? Why? Anything super bitter, like Fernet or Negronis. Of course, when you get into this industry, you’re forced to learn how to like everything and taste everything. Once I was able to develop a palette for it and figured out the complexities and the nuances behind the bitter flavors, it’s actually now one of my favorite things.
Fire and Earth
1½ oz Ransom Barrel Gin ⅜ oz beet syrup 1 dash orange bitters 1 dash Bittercube Blackstrap Bitters Holystone Absinthe rinse
Combine all ingredients and stir down. Large cube ice. Rocks glass. Add candied beet, lemon wheel.
Beet Syrup 32 oz water
32 oz sugar 6 peeled beets ¼ oz tarragon Zest of 3 lemons 1 cinnamon stick 1 cedar stick
Toast cinnamon and cedar until aromatic (2-4 minutes). Add sugar and water and stir until sugar dissolves. Add beets, lemon zest and tarragon and let simmer on medium low for 25-30 minutes. Garnish with half lemon moon and tarragon.
SCAN TO VOTE!
74 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
DRINK. VOTE.
REPEAT.
saltlakemagazine.com
Eli Larson Hays
{BAR // SLC EATERY}
The Alta Peruvian
1½ oz Peruvian Pisco Logia ¼ oz Benedictine and Brandy Liqueur ½ oz Yuzu juice ¼ oz house-made almond and sesame orgeat syrup 2 dashes of chocolate bitters
Shake and double strain into a Nick and Nora glass. Garnish with sesame gastrique and sesame seeds on the glass, candied squash and micro greens on a pick.
How long behind the bar? Five years, depending on how you count 2020.
What’s your favorite after-shift drink? Nothing too fancy. I’m usually reaching for a cheap, clean lager—anything from a High Life or Pabst to a nice craft beer like SaltFire’s NZed Pilsner or TF’s Kellerbier.
What is the “star ingredient” of your CC entry? I carefully picked out each ingredient to shine in its own way, but I put a lot of time into hand making my almond and sesame orgeat syrup. I spent months perfecting it.
What’s your favorite drink to make? Daiquiri. There are countless ways to make it, and they are almost all delicious.
What’s a drink that makes you cringe? Long Island iced tea—there’s not even any tea in it, and none of the ingredients seemed to be picked with any intention.
Best hangover cure? Ironically, probably a Long Island iced tea! But for me, it’s usually takeout brunch and a homemade spritz on the couch.
Got a bar joke? I’ve been told by many tourists that Utah’s liquor laws read like a joke.
Why do you love bar work? I love the creativity and the fast pace, and I love putting a drink in front of someone and seeing the look on their face when they are pleasantly surprised or intrigued by something they haven’t tried before.
What is a cocktail/spirit you used to hate but now you love? Why? When I was first discovering cocktails, I had a few too many Negronis in one night and it made it hard for me to enjoy Campari. But after a trip to Italy, there was no way I couldn’t fall in love with that bitter red devil. Now I especially love it when it is simply topped off with soda. I think I had one yesterday at brunch, actually.
NOVEMBER/DECEMBER 2021 | SALTLAKEMAGAZINE.COM 75
cocktail contest
Michaela Dransfield
Sex Dreams
⅞ oz fresh lemon juice ¾ oz unsweetened mango purée ¾ oz Bar Daddy Orgeat ¾ oz over-proof aged rum, ideally Hamilton Zombie Blend or Plantation OFTD ¾ oz Sugar House Rye
Whip on crushed ice, dump into your favorite mug. Float ½ oz Angostura Bitters (Pop that top and pour it out!) Garnish with banana leaves and edible orchid.
{BAR // UNDERCURRENT}
What’s your favorite after-shift drink? My current favorite—Pasubio Vino Amaro.
What is the “star ingredient” of your CC entry? A whole lotta Angostura.
What’s your favorite drink To make? Penicillin/Amoxicillin, always a crowd-pleaser.
What’s a drink that makes you cringe? A cement mixer.
Best hangover cure? Ramen.
Why do you love bar work? The community and creative inspiration it gives me.
What is a cocktail/spirit you used to hate but now you love? Why? Tequila! I associated tequila with reckless abandon due to my first years as a drinker and swore it off. Once I came back around, I grew to appreciate and love agave spirits for the pure desert expression and rounded profiles, standing well on its own while also making a perfect fit with any citrus.
WE GOT LIT (WITH ALPHA-LIT SLC)
The "BAR" backdrop for our cover and many of our bartender portraits were giant three-foot tall marquee letters provided by Alpha-Lit. The company (with locations in LA, Jackson Hole and SLC) rents out three-foot tall illuminated letters, symbols and numbers to create bright, unforgettable displays. Although celebrating weddings is owner Julie Johnson's main line, the company will also show up at any celebration at all. (Picture “Lordy, look who's 40!” in giant letters at your friend's big 4-0.) And thankfully for us, they helped liven up our cocktail contest photo shoot featuring 12 of the city's best drink slingers. alphalitletters.com, 435-757-2605
76 SALTLAKEMAGAZINE.COM | NOVEMBER/DECEMBER 2021
CHEERS TO EACH OF YOU!
To our beloved bartenders, sensational servers and all of the phenomenal people in the service industry, we raise our glasses in your honor! Your tireless work and talents are true inspirations and we deeply thank you for making our lives so much richer.
Holystone Distilling
207 W. 4860 S., Murray 503-328-4356 holystonedistilling.com
Photo Credit: Amy Traynor
