Utah’s whiskey scene is quietly gaining momentum, fueled by a unique set of challenges and opportunities dictated by the state’s arid climate. As reported by *The Voice of Local Utah*, the state’s consistently low humidity – averaging between 14 and 18 percent – isn’t a hindrance; it’s a critical factor shaping the character of the spirits emerging from its burgeoning distilleries.
This phenomenon, known as the ‘angel’s share,’ represents the significant volume of liquid that evaporates during barrel aging. While a loss for the distiller, this evaporation plays a crucial role in concentrating flavors and boosting proof through accelerated interaction with the wood. It’s a carefully managed loss, a deliberate sacrifice for intensified spirit.
Distillers across Utah are keenly aware of this dynamic, and are actively experimenting with barrel and finish selections to maximize the impact. Sugar House Distillery and Spirits of the Wasatch are at the forefront of these explorations. They’re strategically choosing barrels—often older American oak—and employing finishing techniques like maple syrup or sherry casks to further sculpt the final product.
“It’s about understanding how the angel’s share contributes to the flavor profile,” explains a representative from Spirits of the Wasatch, noting a dedication to meticulously monitoring evaporation rates and adjusting maturation strategies accordingly. “We aim to harness that loss to elevate the spirit’s complexity.”
This careful balancing act – embracing the ‘angel’s share’ rather than fighting against it – is what’s driving innovation and delivering impressive results from Utah’s distilleries. The resulting whiskeys are demonstrating a remarkable depth of flavor, showcasing the spirit’s true potential when nurtured within the state’s distinctive environment.
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