Utah’s Waterpocket Fold attracts hundreds of thousands of adventurers from across the world every year. In West Valley City, the brains of a PhD-holding chemical engineer and an enthusiastic fermenter are putting that global influence into their craft spirits. Julie and Alan Scott founded Water Pocket Distillery in 2014.
The Scotts have called Utah home since 2000, but they spent large chunks of time living abroad. Spain, Hungary, Slovakia and China, no matter where they lived, they tasted all of the regional spirits. Some great. Some not-so-great. Everything they tried was unique and, almost always, it was unknown and new. When they returned home, the Scotts knew they needed to share their findings.
Each of their herbal offerings start in their lab. A 10’x10’ testing room furnished with a five-liter still and 50 assorted botanicals. 200-plus experiments have resulted in more than 20 craft spirit recipe variations. Their recipes are run through custom made Mueller stills fashioned by a small family in the Black Forest region of Germany.

Peach Whiskey Sour

  • 2 oz. Robbers Roost Utah Peach Whiskey
  • 1 oz. Fresh Lemon Juice
  • 1 oz. Simply Syrup
  • Egg White
Add all ingredients to a cocktail shaker and dry shake (shake without ice). Then add ice and shake vigorously. Strain to a large cocktail glass and garnish with a few drops of bitters, a lemon wheel, or grated spices. Note: This recipe is equally as delicious without the egg white. In that case, just skip the egg white and shake all the ingredients with ice and strain into a cocktail glass. Garnish with a lemon wheel or zest.