S1, E93: Dendric Estate - Brendan & Carly Coyle
Utah's beverage scene has welcomed an exciting new addition with the launch of Dendrick Estate, a high-elevation cidery nestled in the picturesque Kamas Valley. Founded by Brendan and Carly Coyle, this ambitious project represents a culmination of expertise, passion, and a six-year journey to bring estate-grown cider to Utah's mountains.
Brendan's path to cider making began with a home brewing kit gifted by a college neighbor, setting him on a trajectory that would lead through Red Rock Brewing Company, a master's degree in brewing and distilling sciences from Scotland's Heriot-Watt University, and eventually to becoming the head distiller at High West Distillery. His career continued to ascend as he took on a global role as master distiller across Constellation Brands' spirits portfolio, traveling the world and gaining invaluable experience in the craft beverage industry.
Meanwhile, Carly, who initially came to Park City planning to spend just one season as a ski patroller, found herself joining High West's operations team in 2009. It was there that the couple's personal and professional lives intertwined, leading to marriage in 2014 and a shared vision for creating something uniquely their own in the Utah mountains they had come to love.
The genesis of Dendrick Estate came from Brendan's desire to build something from the ground up again, with a focus on agriculture and creating a product deeply connected to the land. The property acquisition itself has become part of their founding lore—Brendan submitted their bid for the 20-acre parcel just before boarding a plane to join Carly in Germany, where they received the news of their successful purchase while dining in Zermatt, Switzerland.
What distinguishes Dendrick Estate in the beverage landscape is their commitment to treating cider with the same reverence and techniques typically reserved for fine wines. Brendan explains that while America has historically positioned cider as a sweet, simple alternative to beer, international cider traditions—particularly from Spain and the UK—showcase how cider can be more akin to a low-alcohol sparkling wine with remarkable complexity and character.
The Coyles' approach involves high-density cider fruit grown on trellises at an elevation where few would attempt such agriculture. They've embraced organic management practices and spent years experimenting to develop a "playbook" for growing apples in these challenging conditions. Their research led them to study similar climate regions, particularly the Bitterroot Valley in Montana, but ultimately required extensive trial and error to adapt techniques to their unique mountain setting.
Their first release exemplifies this philosophy—a bone-dry sparkling cider with zero grams of residual sugar, featuring tropical notes, bright acidity, and minerality that has drawn comparisons to Sauvignon Blanc from visiting sommeliers. At 8.5% alcohol, it offers a lower-alcohol alternative to traditional wine while maintaining sophisticated flavor complexity.
Beyond the product itself, Dendrick Estate represents a commitment to place and community. The Coyles are developing plans for a tasting room to open in 2027, designed to provide visitors with an immersive experience where they can enjoy their cider amid the very orchards that produced it. Their vision includes creating a relaxed, accessible atmosphere that invites people to experience fine cider without the intimidation factor sometimes associated with high-end sparkling wines.
As Utah's beverage scene continues to evolve and mature, Dendrick Estate stands as a testament to the power of combining global expertise with local passion. The Coyles' journey from corporate beverage careers to pioneering orchard owners demonstrates how Utah continues to attract and nurture innovative craft producers willing to take risks and push boundaries in pursuit of exceptional quality and authentic connection to place.
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