After Dark

When Sam Miller and Mikey Edwards came to Salt Lake a few years back, they had a vision for a new kind of nightlife experience. Using their combined experience working in tiki bars in San Francisco and Paris, the pair set out to enlighten Utah drinkers of their vanilla ways. Of course, we weren’t completely blind to the ways of tiki cocktails, but our notions of overly-sweet libations with Red Dye 40 were in dire need of an update. Miller and Edwards began hosting an educational series at Caputo’s called “Island Time,” which invited guests to learn tiki recipes and history. Apart from their classes, the duo could also be found slinging Frozen Daiquiris and Mai Tais at Water Witch. Sipping their tropical creations, the city embraced an island state of mind with open arms—but we wanted more. 

In October of 2022, Miller and Edwards jumped at the chance to purchase the former Campfire Lounge in Sugar House. Partnering up with Water Witch’s Sean Neves and Scott Gardner, the group’s tropical vision began to take shape. “When we saw the space, we knew it was a cool funky building with good bones,” Miller recalls. “If you squint, you would see that it could be an immersive space that just needed some love and TLC.” With the holidays fast-approaching, the team sprung into action and wrapped the space head-to-toe in Christmas lights and ordered as much rum as their shelves would hold. The sudden flurry of activity caught a lot of attention, and Utahns’ curiosity peaked as the rundown watering hole turned into a full-blown Christmas fantasy. “Season’s Drinkings” was here. “I think it was way more successful than any of us imagined it would be,” says Miller. “We opened the doors with 100 people in line and they kept coming non-stop.” 

“Season’s Drinkings” could not have been a better introduction for ACME, but what was next? Following their holiday takeover, Miller and Edwards once again converted the space into an ephemeral concept called Suckerfish. Featuring sea creature decor, tropical sips and a small selection of bites by Nohm’s chef David Chon, the bar continued to satiate our growing penchant for tiki. At its core, Miller wants ACME to be a neighborhood tiki bar that gives guests an immersive experience. “The main ethos of Tiki is escapism, transporting you to another place and helping you forget what’s going on in the real world.” The ACME group extends that same promise of escapism to industry members, who are invited to step outside of their normal day-to-day routine and host takeovers at ACME. “Bartender exchanges were really something I wanted to bring to Salt Lake to elevate the bar culture here,” Miller explains. 

ACME will remain an escapist’s paradise, but bargoers will soon have to bid adieu to the incandescent decor and lingering remnants of log cabin guise. A major renovation will take place sometime this summer or early fall, and the owners have tall design orders. Starting with the 2,500 square foot patio, the ACME group wants to immerse guests in a modern tiki lounge. “We’re going to build each area into its own feeling and vibe,” Miller explains. “Entering the main bar will be our big tropical escape with palapa thatched roofs, fog machines, fire shows—sensory overload.” In the bar’s side room, guests will be transported to a darker, more demonic side of island life. “Think, ‘catacombs in France.’” Another important design detail, the bar won’t be relying on appropriated pacific islander culture to get the message of tiki across. “You don’t need to display carvings of a Polynesian or Maori deity to make it a tiki bar,” Edwards adds. “We want to bring Tiki into the modern lens and focus on the main ethos of Tiki—escapism.” 

The renovation won’t be a small feat, but out of the ashes will no-doubt rise a welcome piece of island paradise. 

IF YOU GO…

837 E. 2100 South, SLC 
Acmebarcompany.com 
@acmebarco 

---

The classic deli meal has saved us all at some point. Grabbing a salad or two before a potluck (or when we are too exhausted to cook) is a tradition. Now, the local deli offers even more variety with K-Recipe. Everything is packaged in convenient to-go containers—kimchi, soups, proteins and sides—ready to eat. 

Meet ‘Mom and Pop’ 

K-Recipe is owned by the wife-husband team of Eunsuk and Seungho (Scott) Lee. The couple came to the United States in 2010, when Seungho was brought on as an expert in his field. He left the company in 2017, and they decided to move to Utah in mid-2018. “I thought Utah may have more opportunity,” Seungho says. “I thought, ‘this is a growing state.’ That’s why we decided to come. We didn’t know what we would do yet.” Then, it came to them.  

In Korea, to-go eateries are ubiquitous, as are convenience stores where the deli food is as good as any anything you’ll find in a restaurant. Eunsuk and Seungho opened their deli inside Chinatown Supermarket in April 2020, and the timing was perfect. “We wanted to start a personal business. This type of business is popular in South Korea,” says Seungho. “I thought it would be good in the Chinatown market. During COVID, people liked being able to come in and grab a few things to go.” Now, they keep coming back. 

Eunsuk explains, “I studied cooking in college. And then, I was an assistant professor teaching students to cook. The main recipes are mine and are very traditional.” 

“She is a very good cook,” Seungho proudly chimes in.

If You Go

K-Recipe is located inside Chinatown Supermarket at 3390 S. State St., South SL 801-368-2018

---

Junior’s Tavern has been downtown’s one true and good neighborhood joint since the ’70s. It’s a place that begs you to grab a bar stool, order a beer, and settle in for above-average bar chatter, like an actual good conversation. The usual suspects sitting next to you could be gray-haired intellectuals, booted construction workers coming off shift, women stopping in for a quick fernet fix, and maybe even a few high-powered city officials and media types. A few things you won’t find? Overpriced cocktails, douchey frat brothers and snooty influencers insisting their “phone eats first.” Yep. Junior’s is a real bar, just that. And it’s earned the devotion of countless regulars, some who have been visiting for 30-plus years. 

As downtown’s nightlife scene has erupted with flashy new clubs and presumptuous mixology trends, Junior’s has remained a constant. It’s such a fixture that, understandably, when owner Greg Arata announced his retirement earlier this year, Juniors’ regulars began fretting. But Arata, being Arata, wouldn’t pass the torch to just anyone. Both he and new owner Bob McCarthy insist Junior’s will remain a bar for the people. 

“It was time to call it a career,” says Arata, who has been working behind the bar since 1975 when Junior’s sat across from the old Salt Lake City Library (now the Leonardo). Forty-seven years and one move later, Arata rang up the one person he knew would maintain the spirit of Junior’s. 

“In 1992 I met Greg, and I walked right up to him and said ‘I want to buy this bar,’” says new owner Bob McCarthy. “Every time I saw him for the next 20 years I asked him the same thing, it became a joke between us until he reached out to me six months ago and said, ‘OK I’m ready.’” McCarthy, who also owns Stoneground and The Garage on Beck, doesn’t take his new ownership role lightly and is quick to reassure skeptical regulars. 

“I don’t want to replace Juniors’ heart and soul, and I don’t want to shock the people that have been coming here 15, 20, 30 years,” he says. “Without them, Junior’s doesn’t exist.” 

McCarthy says he wants to enhance the things that make Junior’s great. “I like to unearth things, find out what used to happen there, what bands played there, what were the glory days like, and bring them back to life,” he says. While paying homage to the bar’s storied past, Junior’s will also receive some much-needed modern updates. For customers, this will look like updated bathrooms and a garage-style entrance to the patio. But rest assured, McCarthy is running any big changes past the employees (all of which have stayed on through the transition) and the regulars at the bar corner, who’ve dubbed themselves the “North Enders.” “I’ve created the ‘North End Coalition,’” McCarthy says. “I come to them with ideas and ask their honest opinion.” 

Ultimately, Junior’s will remain the same-old friendly bar for the foreseeable future, as McCarthy isn’t planning any significant changes for the next two to three years. And Arata is confident Juniors’ new ownership is a step in the right direction. “Change is hard, and takes a while to get used to,” Greg adds. “I have a lot of faith in him.” McCarthy is determined to earn that same trust from Junior’s faithful. His plan? “For now I sit, I listen and I get everyone comfortable.” As for Arata, you’ll likely still find him posted up at the bar’s north end in the afternoon, but mostly his plan is this: “Now, I’m just gonna live!” 

Bobby Junior’s  

Bargoers might notice an alteration to Junior’s sign in the next few months. McCarthy, whose full name is Robert McCarthy Jr., plans to add an arc above the existing signage to read “Bobby Junior’s’.” “It signifies a transition,” says McCarthy “It’s an homage to moving forward.”

If you go…

Junior’s Tavern
30 E. Broadway, SLC
801-322-0318

---

Glance through most American kitchens and you’re likely to find two staple ingredients: Vanilla Extract and Angostura. One is typically mixed into birthday cakes and homemade ice cream, while the other is reserved for a stiff drink served after hours. One is regularly used by your LDS grandmother, and the other will get you 86’ed from the Celestial Kingdom. Despite their cultural inequalities, these two items are essentially the same thing: flavor extracts made from aromatic ingredients and high-proof ethanol. 

Thinking of vanilla extract and bitters on the same playing field opens up a new realm of possibility. Sure, bitters are a go-to flavor enhancement to cocktails like an Old Fashion or Sazerac, but what about using them to flavor food? How about adding them to everyday drinks like coffee or soda water? To further add to the range of possibilities, modern-day bitters have come a long way from their astringent forefathers. Now you can find unique flavor combinations like blueberry and cardamom, or gooseberry and armageddon pepper. The latter can be purchased from a local vendor who’s working to change consumers’ perception of aromatic tinctures as a whole—Grandeur View Bitters. 

A small-batch producer, Grandeur View was founded by Dr. Anne Arendt who teaches at Utah Valley University. The idea for the company stemmed from her interest in cooking and the chance to show her students how to build a business from the ground up. “There was a lot of experimentation, and a lot of hoops to jump through when it comes to getting things approved from the TTB [Alcohol and Tobacco Tax and Trade Bureau],” she says. Instead of trying to reinvent the wheel, Arendt sought out to create new and unique flavor combinations. “I started to look at historical recipes and make up my own alterations.” From that quest came Grandeur View’s flagship products—Quake, Grapefruit Complex and Gooseberry Armageddon. “Each bitters has a different use, Grapefruit Complex is great for gins and vodkas or waters, while Quake is best in whiskey or black coffee,” she explains. 

Considering that Arendt has only been producing and selling bitters for a little over a year, her products have already earned impressive accolades. Grapefruit Complex, her personal favorite, was recognized in the International Wine & Spirit Competition. Gooseberry Armageddon, a zesty flavor made from Armageddon peppers grown in her own home, has become a best seller among Utahns—thanks to Arendt’s marketing approach. “The reality of trying to sell bitters in Utah is challenging, because how many people in this state are looking for ways to flavor cocktails?” says Arendt, who found she had to first educate consumers on what bitters even are. “When people come up to my booth [at farmer’s markets], I always start with this sentence: ‘Just so you know, bitters have an alcoholic base but are considered a non-alcoholic product that we sell in grocery stores, not liquor stores—just like vanilla extract!’”  

Having captured their interest (or having weeded out the zero-tolerance killjoys), Arendt shares the many ways her bitters can be used. “It’s about getting people to think outside the box and use bitters in other ways,” she says. “In my home, we use them to flavor fish and vegetables before or after cooking.” Surpisingly, she’s found that non-drinkers have become bitters’ biggest champions. 

So why are bitters so popular among Utahns, both tipplers and teetotalers alike? Arendt believes it’s because they offer a customization factor. As evidenced by the invasion of signature soda shops and “build-your-own” menus, people want personalized experiences when it comes to food and beverages. And whether they’re used behind the bar or in the kitchen, bitters allow consumers to create an experience that’s entirely their own.

Look for Grandeur View Bitters at the Wheeler Farmer’s Market, at Salt And Hops in Ogden, and at the Neighborhood Hive. Browse the full product line at grandeurviewbitters.com / @grandeurviewbitters

---

Salt Lake City is home to the University of Utah, Westminster, and Salt Lake Community College, which create a vibrant nightlife scene. However, for college students new to the city, it can be challenging to know what bars to check out and which ones align with your preferences. To assist in your quest for the best booze in Salt Lake, we’ve compiled a list of the top seven college bars in the city, complete with descriptions to aid in the tedious decision-making process.

Best Bars to Dance at

Good Grammar — The atmosphere at Good Grammar screams trendy, the colorful and art-decorated bar is always packed on a Friday night. It also has as an indoor and outdoor area that features some of the best DJs around the City. With a dance floor in the middle and three different areas to get a drink, your spirits will always be high and your glass will never be empty. 69 E. Gallivan Ave, SLC

Why Kiki — Despite being a recent addition to Salt Lake’s bar scene, this establishment has already gained a reputation as one of the city’s finest. The queer-friendly bar has a tropical theme and hosts drag shows upstairs and silent disco downstairs. The drink menu features a range of thrilling tropical cocktails, as well as $5 shots. Don’t forget to check out their Drag Brunch on Sundays, it is not to be missed. Find Why Kiki’s full schedule of events here.  69 W. 100 South, SLC

Best Bars to just sit down, grab a drink, and relax

X Wife’s Place — This bar is the definition of laid back, and is a hotspot for University of Utah students.. It’s cash only, offers games of pool, and please for the love of god, don’t order anything besides just a pitcher of beer. Bring a friend, grab a pitcher, and sit down at one of the booths! 465 S. 700 East, SLC

Dick N’ Dixie’s — This dive bar strikes the ideal balance for its customers. The crowd is older than X Wife’s, with more recently graduated college students rather than freshly started ones. Although there is no designated dance floor, the music selection is consistently enjoyable. You can choose from a variety of refreshing cocktails and beer options. It’s the ideal bar to either kick off your evening or wrap it up. 479 E. 300 South, SLC

Best Bar to Pregame at Before Kickoff

The Green Pig Pub — This sports bar serves cocktails, beer, and bar food. With T.V.s on every wall, live music, and trivia, Green Pig is a hotspot during football season. Similar to Dick N’ Dixie’s this bar’s crowd tends to be older college students or recent graduates. The perfect step up if you’re trying to get away from underage kids! 31 E. 400 South, SLC

Best Bar to Watch the Game at

Flankers — A little bit newer and a lot more boujee! A sports bar that turns into a club at night. This bar is huge, and sits right in the middle of The Gateway. Service is always fast, events going on almost every weekend, and now has collabs with University of Utah for college nights! A personal favorite of mine, but make sure to get there early, or you’ll be stuck in line all night. 6 N Rio Grande St. Suite 35, SLC

Best for Everyone

Shades On State — A bar located right next to The Green Pig Pub and Good Grammar, that makes it the perfect location to hit on a bar crawl. Offers an array of drinking games such as darts, pong, and pool, as well as a dance floor. Shades has a little bit of everything, making it a great option when your group is indecisive about where to go. However, it’s worth noting that the crowd can be a hit-or-miss. Some nights the place is buzzing, while on others, it’s not. So make sure it’s the move before you order an uber! 366 S. State St, SLC

Disclaimer: Salt Lake magazine does not encourage under-age drinking. Our guide to college bars is intended for students that are of-age to imbibe only. 

---

Read More

Spring has officially sprung! Despite dogged snowstorms interrupting our first glimpse of sunshine, the promise of warmer weather has many Utahns feeling a renewed sense of friskiness. So why not bring that same energy into your sipping routine? To properly usher in the season, many Utah breweries and cideries are dropping fresh batches of lively sips. Between fruit-forward sours and decadent nitros, there’s no shortage of tipple that celebrates spring. 

Epic Brewing Company—Peach Cream Ale 

The floral flavors of a fresh peach are an unmistakable mark of warm weather. This spring, Epic Brewery is releasing a delightful ale brewed with real peaches.

825 S State Street, SLC
@epicbrewingslc

Scion Cider–Inaugural Cider Release

Utah’s only cider-focused bar has been turning heads since opening in 2021, and has teased the release of its own cider for some time. That moment has finally arrived. From the minds of Head Cidermaker Rio Connely and co-owner/orchardists, Jordan Riley comes three small-batch ciders: Vice Verde, St. Olafricot and Wicked Strong. Vice Verde is a dry, tart and bubbly sipper made from Granny Smith Apples, while the Wicked Strong offers robust yet fresh apple flavor brewed with Fuji apples and Kveik yeast. The St. Olafricot is equally crushable, made from Fuji, Honeycrisp and Granny Smith apples as well as apricot puree. Taste all three at their central 9th location, we recommend visiting on a Thursday when they host cider education courses. (Don’t forget to grab a bite from Central 9th before you settle in.)

916 S. Jefferson St., SLC
@scionciderbar

Grid City Beer Works—Double Dark Chocolate Cherry Truffle Nitro Brown Ale

Grid City’s latest limited release is a mouthful, both literally and figuratively. A special iteration of their famed brown ale, the nitro oatmeal stout is infused with organic cacao nibs, tart cherry juice concentrate and date syrup. The bodacious brew is served with a heart-shaped truffle on the side. Beer garnishes?! It doesn’t get any better. 

333 W. 2100 South, SLC
@gridcitybeer

Hopkins Brewery—Dublin Slammer Stout

St. Patrick’s Day might be over, but Irish drinking traditions are forever. Inspired by the quintessential shot of Irish stout, whiskey and cream liqueur, the Dublin Slammer Stout is a delightful taste of Ireland. While you’re there, don’t forget to try a pint of their double dry-hopped Blond Ale. Brewed with a blend of Citra and cascade hops, the aromatic beer is kindling for the senses. 

1048 E. 2100 South, SLC
@hopkinsbrewingco

Kiitos Brewing—Firkin Wednesdays

Each Wednesday, Kiitos Brewing taps a new firkin-cask brew with unique infusions. Previous batches have included a purple Sahti (Finish farmhouse ale) with glitter, coconut bonbon, watermelon, and black forest cherry cake. What the firk are you waiting for?

608 W. 700 South, SLC
@kiitosbrewing

Proper Brewing—Unicorn Fight Dungeon

If the eccentric name and colorful label don’t entice you (unicorns fighting in space? I’m in), the flavor of this refreshing lager will. A fruity mix of cranberry and lime, this light brew is practically begging to be enjoyed on a spring hike. 

857 S. Main St., SLC
@properbrewingco

RoHa Brewing—Dimple Pucker Blood Orange Sour

RoHa brewing has a rotating list of seasonal offerings, as well as small-batch firkins that are tapped throughout the week. This blood orange sour is an ideal partner for manifesting a blooming spring. 

30 E. Kensington Ave, SLC
@rohabrewing

What the Firk?

A Firkin is a specific size of cask equal to one quart of a barrel, or 72 pints. Originating in the Netherlands, the British would use firkins to transport beer to the mainland without refrigeration. Beer from a firkin is unfiltered, unpasteurized and poured without carbon dioxide pressure, making the beer less bubbly and smoother. While they don’t resemble the frothy pours we’re used to out of a tap, craft brewers are using firkins to bring out nuanced and delicate flavors. 

You can sip and learn all about firkins at the Spring Firkin Festival hosted by RoHa Brewing on April 1st. Participating breweries include Chappell Brewing, Desert Edge, Epic Brewing, Salt Flats, Squatters, Strap Tank and Wasatch Brewery. 

---

I won’t lie, I’ve never really enjoyed hard cider. I missed the first cider boom when it seemed to reach its peak in 2017 and my limited exposure since left me with a sour taste in my mouth (pun intended). But when a friend convinced me to give it another try at Utah’s only cider-focused bar, Scion Cider, I decided to look at the bright cider life (sorry, couldn’t resist). 

Stepping through the doors at the Central 9th location, the offerings at Scion can be overwhelming at first. The 20 ciders on tap had my brain in a frenzy before I even glanced at the other 200+ options available. Luckily, the friendly faces behind the bar were well acquainted with the telltale signs of disorientation and swooped in to offer their expertise. Instead of forcing a dry cider on me, they asked me what flavors and types of booze I typically enjoy. I ended up choosing one of their pre-built flights and thus my courtship with cider began. I was blown away by the range of nuanced flavors, colors and tannins. One sip I was registering notes of cinnamon and nutmeg, and the next my tastebuds were greeted by notes of funky earthiness and smoke. I was hooked, and I couldn’t fight this peeling anymore (seriously, there are like a thousand apple puns). 

Turns out, cider awakenings like mine happen all the time at Scion, which celebrated its one-year anniversary in November. “We knew coming into this business that most customers don’t know what they want to drink, what to be excited about, or what’s cool about all these ciders,” says General Manager and Head Cidermaker Rio Connelly.

Connelly has an extensive brewing background. He helped open Epic Brewing, co-founded Avenues Proper and served as the president of the Utah Brewers Guild. Which made him the perfect mad scientist to start experimenting with cider in his own homebrewing and quickly fell in love. Steven Rosenburg, best known as the food lover behind Liberty Heights, Connelly’s friend and current owner and operator of Scion, introduced him to Elisabeth Osmeloski and Matthew Ostrander who all shared a passion for cider. Together with two more partners, the group decided to take part in Utah’s cider renaissance.

“It’s a really exciting time to be in cider right now,” exclaims Connelly. “Cider awareness is rising, people are curious.” Utah drinking inclinations often lag a few years behind national trends, both in production and consumption. Now, the Beehive State officially has four cider producers, including Scion’s recently released, small-batched pours. The sudden spike in interest can be attributed to several things. For drinkers, cider presents a lower-calorie alternative to beer with a range of flavor profiles suited to any taste. “We have such a massive selection, we can find a cider that will get you hooked and curious whether you’re a wine drinker, a whiskey drinker or an IPA fan.”

The terroir characteristics of cider and the ability to experiment are what’s caught the eye of craft brewers like Connelly. “Cider is taking a cue from the craft brewing industry and really going nuts with experimentation, for example, a category I’m really excited about is botanical ciders.” Now, every state in the U.S. has a cidery, and the crew at Scion Cider is determined to add one from each to their extensive lineup. 

In addition to beefing up its cider supply and releasing Scion’s own line, the group is excited to continue growing its community with weekly classes and neighborhood collaborations. Held every Thursday at 7 p.m., Matthew Ostrander (Utah’s first and only “Pommelier”) chooses a few products to showcase and offers a brief presentation. Scion will also offer more paired dinners with partners like Caputo’s and more future collaborations with distillers and craft breweries.  

When you’re ready to delve into the realm of cider, head to Scion located in the Central 9th neighborhood. Grab a sandwich at the nearby 9th and 9th market (A 2023 Dining Award Winner!) and try a few bites from Scion’s own Spanish-inspired menu with a pint of your new favorite drink.  

Find The Apple of Your Eye

For Ipa Drinkers: 

Highpoint Tram-Line 

For Whiskey Lovers: 

Oliver’s Dabinett

For Adventurous Sippers: 

Eve’s Darling Creek

916 S. Jefferson St., Salt Lake City @scionciderbar

---

Every alcohol enthusiast goes through stages of maturation. First, you reach for something sickly sweet that masks any and all indication that you’re actually consuming booze. Once you’ve had enough hangovers to ward off anything labeled “flavored” (never utter the words ‘“UV Blue” near me), next comes the era of the Big Six: vodka, whiskey, brandy, gin, rum and tequila. Many people might rest comfortably in this phase, but for those who wish to expand their palettes, they push through to explore more complex distillates. One such spirit, offering both sophisticated flavor and diverse application, is Mezcal. 

Mezcal is far from the new kid on the block, but it’s only recently been gaining appreciation from the masses. This year, agave spirit sales surpassed that of U.S.-made whiskeys and are expected to overtake vodka by 2023, according to research by the International Wines and Spirits Record. Despite its growing consumer base, the spirit still struggles to shake its reputation as an “overwhelming, smoky tequila.” Luckily, local libations experts are working to change that. 

Director of the United States Bartenders’ Guild (USBG) Utah Chapter Tracey Gomez first tasted Mezcal at a pollinator awareness event in Seattle—it was love at first sip. “I thought ‘what am I tasting? This is crazy!’” Her taste buds alight, she followed the flavor down to Oaxaca to meet local producers and see first-hand how Mezcal is made. Generations of Mezcaleros have passed down techniques steeped in tradition, and only ten states in Mexico comprise the entirety of spirit production. On their palenques, earthen ovens fill the air with roasted aromas, mules pull stone wheels crushing agave and open-air fermentation tanks utilize the climate’s wild yeast in the air. Each aspect anchors Mezcal to place, it’s as much a terroir elixir as wine. 

Gomez marvels at Mezcal’s ability to reflect its origins “To this day when I taste Mezcal, it transports me to those days in Oaxaca.” Her passion for the spirit goes beyond sipping, she also views Mezcal in a sociological way and encourages others to do the same. “As you drink it [Mezcal], pick out flavors like minerality and salinity. What can you deduce from those aromas about where it might come from?” she says. “Then, go further and learn about the people who made it, consider the impacts of your purchase.” 

Mezcal’s intrinsic connection to its producers gives consumers a peek into its ancestry, and it also makes tasting the spirit a lot more interesting. Mezcaleros make use of what’s regionally available, so even Mezcals made with the same agave variation might taste vastly different. Chocolate, mangos, hibiscus, apple, pork and lobster can be added to the still, imparting a breadth of complex flavors. Gomez’s personal favorite is a Turkey Pechuga, which she serves during holiday gatherings.

As even Gomez will say, the more you learn about Mezcal, the more you realize you don’t know. But for those starting out, she advises this: “in the spirit of Mexico, don’t get too nerdy about it.” Enjoy Mezcal neat with a cerveza on the side, sip past the smoke and sink into the flavors of Mexico.

Mezcal Vocabulary

Palenque: A Mezcal distillery

Mezcalero: A person who distills Mezcal

Copita: A cup used to serve and drink mezcal made from red clay 

Espadin: The most commonly grown agave species, accounting for nearly 90% of all mezcals 

Pechuga: A kind of mezcal infused with turkey or chicken breast during the distillation process 

---

Discover more unique spirits made right here in the Beehive State.

Step through the doors of West Valley’s Waterpocket Distillery and you might think you’ve walked into the lab of a mad scientist. Glass beakers, high-tech evaporators and jars upon jars of herbs, spices and dried flowers line shelves inside the warehouse. This little corner of curiosities is where co-founder and craft distiller Alan Scott spends countless hours refining recipes. But they aren’t just any boozy recipes. Scott combines his passion for flavor and his wife/co-founder’s background in chemical engineering with the art of ancient botanical distillation to create one-of-a-kind products. 

In addition to his title as mad scientist, Scott is also a historian of spirits. His quest for unique botanical elixirs led him to the middle ages, where he discovered an overlap between medicinal and aromatic ingredients. “I learned of the Mennonites who sought refuge from religious persecution in the 15th century,” says Scott. “They couldn’t work in traditional guilds so they essentially founded a distillery in the Free City of Danzig.” As one of the earliest examples of aesthetically-driven distillation, the Mennonites formed what’s known as the Danziger tradition. They crafted a pantheon of spirits including Goldwasser, a gold-fleck herbal spirit. Despite their influence, by the 1800s most of the Mennonites’ Danziger recipes were lost to time—until now. “In almost every case, something like this hasn’t been made in hundreds of years.” 

So, how does one go about recreating a forgotten spirit made with ancient ingredients and techniques? “Well, it’s a lot of reading,” says Scott. “You’ve got to translate from the original language as it was back in that day and age—terms will change, measurement systems change and the world has changed.” Scott has tracked down authors in 19th century Milan and 17th century France who reference the same spirit in 10 different interpretations. “When I get into the lab it’s a lot of trial and error to find out what works,” he explains. “In some cases, you have to make a leap of faith.” One such leap of faith led to Waterpocket’s flagship product Oread, a full-strength botanical blend of star anise, orange peel, chamomile and other aromatic roots. Waterpocket’s lineup of Long Lost spirits now includes four distinct products like Minthe—a recreation of 19th-century Milanese dessert liqueur. 

Scott’s craft has done more than unearth bygone distilling traditions, he’s also redefining what we’ve come to define as a botanical spirit. Cocktail lounges and dive bars across the country are stocking their shelves with Waterpocket’s unique lineup. Instead of reaching for gin, bartenders are reaching for Oread or Minthe, to reimagine classic cocktails with complex instantaneous flavor. And as consumers try something new, they’re also connecting with a piece of history and a piece of themselves. “I often say to people when they ask about something they believe is exotic like Kummel, ‘this is your heritage.’” Despite being lost to time or neglected by modern American craft distillers, Scott’s reincarnations of the past are reconnecting people with their ancestral drinking traditions. 

Look for Waterpocket the next time you’re in the liquor store, or visit their distillery and tasting room to see the mad scientist himself at work. Waterpocket has also opened a new distillery and tasting room in Torrey, Utah. Visit their site and socials for more information. 

---