We recently caught up with Sara Sergent of Alpine Distilling to see what’s new in the gin world. In addition to recently winning Salt Lake Magazine’s 2025 Dining Awards “The Spirit Award,” Sergent and her team have been busy collaborating with many local businesses on new products.
This winter, Alpine partnered with Hidden Oak Creamery for an Alpine Ice Cream collaboration. The first flavor to launch is a Lafayette-spiced bourbon ice cream with cookie dough chunks and a caramel ribbon. This spring, they will also launch a Gin-berry sorbet flavor. You can find the ice cream flavors at Alpine Social Club on Swede Alley, as well as the ice cream truck that pops up at Smith’s in Kimball Junction.
Another tasty collaboration recently launched is the Gin Juniper Lavender Chocolate Bar from Ritual Chocolate. Ritual lets their cacao nibs rest in aged gin barrels for up to six months to lock in the flavor profile from the gin. The chocolate bars will be sold wherever you find Ritual Chocolate, as well as the Alpine Lounge. They also use bits of the bars as garnishes on cocktails!
Alpine has partnered with Stein Eriksen Lodge for many years with an exclusive private-label aquavit and a Worcestershire that is barrel-aged at the distillery. At the bar, you’ll find two signature cocktails that were created together for a James Beard Platform event in New York last fall.
If dinner plans take you to Salt Lake City, Mar y Muntanya at the Hyatt Regency has an exclusive Alpine Elevated Spruce Tip Gin on the menu. Chef Tyson Peterson visited the Alpine Distillery to collaborate on a gin that pairs beautifully with the Spanish tapas menu.
Other exciting products and collaborations include:
- Barrel-aged gins are produced exclusively for the St. Regis Deer Valley and Lodge at Blue Sky, Auberge Collection.
- Barrel-aged bourbon coffee at Park City Roasters
- Whiskey and gin candles with Quincy Candle Company
- A six-month barrel-aged maple syrup that’s available for sale at the Social Club, and also used in select cocktails.
- A collaboration with Indigo Highway led to the production of the Botanical Forest Diffuser. This home fragrance is available at the Social Club, and the Edge Spa of the Auberge Collection’s Lodge at Blue Sky has a private label version.
Besides numerous accolades and awards, Alpine is most proud of their sustainable efforts at both the distillery and the lounge. Once barrels are harvested, the staves are used to smoke bourbon maple pecans which are served in the lounge, and barrel staves are also provided to several local restaurants for smoking various dishes on the menu.
