The Hive Winery and Brandy Company sits in an industrial area of Layton, Utah, where founders Jerry and Jennifer Bailey have been crafting fruit wines and brandies since 2010. Jerry’s background in beekeeping inspired both the name and their approach—methodical, patient, and focused on extracting the best from local ingredients. The operation started as a way to use surplus fruit from local orchards, but it’s evolved into something more ambitious. Their 3,000-square-foot facility houses traditional wine-making equipment alongside copper pot stills for their brandy production, creating an interesting hybrid operation that’s uncommon in Utah’s spirits scene. You’ll find everything from traditional grape wines to fruit brandies made from Utah-grown apples, pears, and cherries. The Baileys handle most operations themselves, from sourcing fruit to bottling, which keeps things intimate but also means production stays small. What started as a retirement project has turned into a full-time passion, and you can taste the difference that personal attention makes. The tasting room feels more like visiting someone’s well-appointed garage than a polished winery, but that’s exactly the point—this is craft production at its most authentic.