A year into its cider business, Dendric Estate is giving dry cider fans plenty to toast about. Owners Brendan and Carly Coyle doubled the size of their existing orchard in Kamas, just outside Park City, and recently received approval to sell Dendric’s 375 mL Dry Cut crisp sparkling cider in state liquor stores. 

This summer, the couple’s premium, dry mountain cidery has plans for two more offerings, focusing on different varietals of cider fruit. “The ciders will showcase a richer and more robust flavor profile, great for an after-dinner pour,” says Brendan, the former master distiller for High West Distillery, adding that these new ciders will be focused on the very dry end of the spectrum.

Some of the new trees planted on their property this spring include red-fleshed varieties, which will eventually be used to craft a single-estate dry sparkling rosé, set for future release. Produced using traditional Italian winemaking techniques, such as the Charmat method, Dendric’s sparkling cider has a profile similar to sparkling wine or prosecco. Additionally, a new 1.5 L magnum of Dry Cut cider is slated for release and will be available at the Dendric Estate bottle shop in Kamas. 

While shipping within Utah is not possible due to strict liquor laws, Dendric has recently launched direct-to-consumer sales into eight states, many of which are key tourism markets for visitors traveling to Utah. The zero-sugar Dry Cut cider is now featured in over 70 local restaurants, including Tupelo, Riverhorse, and Matilda in Park City, and the recently opened Brownstone 22 in downtown Salt Lake City. 

As Dendric Estate works toward becoming fully organic, the Coyles are also prioritizing water conservation and reuse to help address the persistent water shortages affecting the West. “We have installed an aerobic digestion system,” explains Brendan, designed to transform waste into stable, usable soil. 
The couple plans to eventually host private events at Dendric Estate—located at the base of the Uinta Mountains in bucolic Kamas Valley—with construction of a tasting room slated to break ground in late summer.