Brendan and Carly Coyle, the couple behind Dendric Estate, are bringing a fresh perspective to the cider scene with an emphasis on sustainability. They both have a background in fine beverages; Brendan was the former Master Distiller at High West Distillery, where Carly also worked when they moved to Park City in 2009. They have combined their passion for quality drinks and the mountain lifestyle into their work at Dendric Estate.
Their first sparkling dry cider, crafted using the traditional Charmat Method, is made with apples harvested from the fall 2024 crop, resulting in a flavor profile with a balance of tannins and acidity. Available in 750ml and 375ml bottles, the corked and caged cider launches first in Utah, with plans to expand regionally and offer online sales soon.
“For our inaugural release, we're aiming for a blend that is bright and crisp, with elevated acidity, subtle minerality, and a dry finish carried by fine natural bubbles,” said Brendan. “Conducting these blending trials on a small scale allows us to hone the precise profile we want to achieve for our debut cider.”
