Ashley and Chris Cross are all about Ogden, and they’ve made that a cornerstone of their business, New World Distillery. Tucked away in rural Eden, the relatively young distillery is doing things right, putting some of their older competitors to shame. “We’ve lived here for over 25 years, and we don’t plan on going anywhere else. We like the idea of living and working in the same community. We hire Utahns,” Ashley said. And they take pride in their Ogdenite/Utahn labels—they remain the only Utah owned distillery in the state after the recent sale of High West Distillery.
Their products showcase the pair’s true imagination and inventiveness. Their first distilled product, Oomaw Gin, is the top selling craft gin in the state, also receiving accolades in competitions internationally. However, they didn’t want to rest on their laurels. On Earth Day 2017, they released Blanco, an unaged agave spirit akin to tequila—but don’t call it tequila, as that beverage must come from a specific Mexican region.
They also feature their Ogden Valley vodka, one of only two vodkas in the country distilled from agave. The bottle even boasts “Community Spirit” artwork designed to reflect everything they love about the Ogden valley. Perhaps their most interesting liquor is their Wasatch Blossom Tart Cherry Liqueur. One of the only liquors made with any sugar, it’s sweetened only with organic agave nectar, and they source their cherries right from Willard Bay. “It’s 64 proof with zero sugar, so you’re getting a much purer taste,” Ashley said.
There is also some magic in their machinery. “Our equipment is all from the Netherlands, and it guarantees a replicable product no matter the temperature or elevation. A lot of craft distilleries are fermenting in open top plastic totes. We have temperature controlled storage, so we can leave town once fermentation stabilizes and wait until it’s ready. It really guarantees a clean ferment every single time even with our smaller staff,” Ashley noted.
They aren’t just keeping the machinery to themselves. They offer quarterly advanced distilling classes for those looking to master the art (and the machines) themselves. “People come from all over the world to learn how to distill. It’s a four-day intensive course for those wanting to open their own distillery,” she says. If you're interested in attending, the next advanced course is this September.
As far as owning a distillery in Utah, Ashley thinks “they’re killing it.” “We live in Utah and we know Utah is more diverse than the general population thinks it is. As frustrating as it’s been, growing our brand in the state is still our primary foothold and motivation,” Ashley said. Their next move? A planned expansion to Ogden that they hope will happen very soon.
