![]() ![]() Put simply, “the wackadoo liquor laws here make it really hard for people who are in the industry,” drinks writer and historian Darby Doyle explains. laws, and restrictions on alcohol by volume (ABV) and pours. But others persist: the monopoly of state-run alcohol stores, the highest tax rate on wine in the U.S., strict I.D. Utah has eased some of its alcohol restrictions in recent years, including the “Zion Curtain,” a once-required practice for bartenders to move out of patrons’ sight to prepare alcoholic drinks. Filtered and pasteurised American apple juice is, in turn, a pale shadow of that.) “It’s been exciting, being the first,” says Jen, though it has also entailed a lot of work “making changes to regulation…and making the state a little more cooperative when it comes to hard cider manufacturing.” (In the U.S., “hard cider” distinguishes the alcoholic drink from “cider,” the drink known in the UK as apple juice. While Utah’s cider scene is still in its infancy, it’s rapidly growing, helped by Mountain West’s trailblazing through Utah’s byzantine liquor laws. ![]() Joel brings his expertise to the cider, Jeff oversees production, and Jen does the company’s marketing in a balanced trifecta. After a few years of research, and a move to Salt Lake, they enlisted Joel Goodwillie to become Mountain West’s cidermaker. “I found traditional dry cider, fell in love with it, and came back here to the States, where being able to find good dry cider was almost impossible,” Jen recalls. Husband and wife Jennifer (Jen) and Jeff Carleton first got interested in cider after a trip to Ireland in 2008 opened their eyes to possibilities beyond beer. ![]()
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