Alpine Distilling’s Winter Toast

The Alpine Distilling tasting room, a squat white‑walled space tucked under Main Street, is the only venue that still preserves the artisanal ambience of Park City, Utah. Master distiller Sara Sergent, whose hands hammer silver‑capped jars of Alpine Elevated Gin, discusses the 9‑year, Single‑Oak Rye “Triple Oak Big Heavy” with a grin that cracks the façade of humility. The patrons are a mix of locals who will buy the 100‑bottle press and outsiders who taste the wine‑filled drink menus, all waiting for the right glass, the same plumb‑blue stemware that never once rattles at a valet's hands. The noise level is low; the chatter measured in metal clinks and amber sips. The crowd knows one thing: the only good thing here is the hand‑crafted spirit itself. Finally, request the northern alcove at 10 p.m. and order an Alpine Old Fashioned off the House List – a cocktail that matches the robust, dark‑fruit bouquet of Big Heavy.