Alpine Distilling Launches the Gin Experience at 350 Main


Alpine Distilling, a locally owned and operated craft distillery, has teamed up with 350 Main to create a memorable dining (and drinking) experience like no other. It’s a must-try sensory adventure for any gin aficionados — and for those who aren’t, it may just change your mind about the liquor.

The Gin Experience takes places in Alpine’s cozy micro-distilling location beneath 350 Main. Over the course of the evening, guests will learn about the art and history of gin-making from Alpine’s founder, Rob Sergent, and create a custom 750 ml bottle of gin that’s distilled during dinner. Guests will also enjoy a delicious four-course meal prepared by 350 Main’s chef, Matt Safranek, while tasting a selection of gins to learn more about flavor and aroma profiles.

Enticed yet? Read on for all the details from the Gin Experience we recently attended.

Alpine Distilling at 350 Main

Alpine’s founder, Rob Sergent, explains the art of gin-making.

As you arrive to the micro-distillery, you’ll get to know Sergent (who credits his love for distilling to his Kentucky ancestors’ affinity for moonshine) and Grayson West, Alpine’s Head of Experience. They’ll walk you through the art and history of gin-making, as well as the variety of botanicals available for your custom gin.

Alpine Distilling at 350 MainA few examples of the botanicals include: juniper (which typically makes up 50% of the aroma for most gins, but you can go lower if you’d like), cucumber, lavender flower, licorice root, ginger root, rose hops, coriander, orange peel, lemon peel, grapefruit peel, and more.

Alpine Distilling at 350 MainFor our custom DishingPC gin, we chose mostly fruity, citrusy botanicals. (And it turned out fabulously!)

Alpine Gin Experience at 350 Main

Homemade fettuccine with slow-cooked goat and caproto cheese

As our gin transformed into our custom creations in Alpine’s micro-distillery, we enjoyed a delectable, four-course meal designed by Chef Safranek to pair with gin. Sergent also led us through gin tastings so we could hone our palate for the different flavors commonly found in gin.

On the night we attended (it changes regularly), the menu included:

  • First course: Grilled Spanish octopus with yucca fries
  • Second course: Homemade fettuccine with slow-cooked goat and caproto cheese
  • Third course: Grilled center cut beef tenderloin with mushroom farroto, gruyere and curry oil
  • Dessert: Chuno dark chocolate mousse with whiskey sauce

Overall, it was a memorable, “spirited” evening that enlightened us about the nuances of gin, and delighted all of our senses.

The Gin Experience is available to book Monday through Saturday (depending on the number of people who register — eight to 12 folks are needed to make a reservation). For more information and to reserve your spot, visit Alpine Distilling’s website


About Author

Locke Hughes is a freelance journalist currently based in Park City, who used to live in NYC until the mountains called. She believes long hikes and hot yoga — as well as wine and delicious food — play an important role in a happy life. Follow her outdoors and eating adventures on Instagram @lockehughes.

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