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A distillery, a cidery and a bitters-maker all poured into a barrel. (And then went to the bar.)

A single barrel has been traveling around Salt Lake City in a yearslong, boozy collaboration that created three new local drinks — two of which launched this week. How it works: Sugar House Distillery aged its Rye Whiskey in the barrel before passing it off to Bitters Lab, which aged its apricot vanilla bitters in it for a year. Then Scion Cider took the barrel for nine months to age its Provencal cider blend, made with Utah apples, apricots and lavender. While the cider was bottle aged, Sugar House reclaimed the barrel to finish its single malt for another six months. Driving the news: The cider and the single malt launched this week, with all three products displayed Thursday night at Scion Cider Bar in a tasting alongside cocktails designed by Bitters Lab. Tasting notes: The cider is semi-dry, with a bit of funk around the apricot and lavender — flavors that sing of June.