Dendric Estate

Dendric Estate will ship its cider to Texas, but not to Park City, about 20 minutes away. The company's own FAQ says it is not legally allowed to ship inside Utah, and its shop lists six other states it does ship to. So for now, a cider made in Kamas is easier to have delivered in Florida than in Kamas.

The idea came from abroad. Brendan and Carly Coyle each picked up a taste for dry sparkling cider while living overseas, The Salt Lake Tribune reported, and Carly said they could not find anything like it at home. Brendan holds a master's in brewing and distilling sciences from Heriot-Watt University in Scotland. He spent nearly two decades at High West Distillery and stepped down as its master distiller in June 2025.

The couple bought the land in 2019. Carly told the Tribune it "was just an alfalfa greens field like you see all around Kamas Valley." Before any fruit got pressed, they brought in utilities and worked with the Utah Department of Transportation for more than two years on the entrance. Orchards teach patience, but the driveway taught it first.

Brendan describes the place as "an orchard that creates wine, except we're making our wine from apples instead of grapes." Apples arrive in 900-pound bins and are sorted by hand. They are milled with the seeds intact, then pressed in a 400-gallon pneumatic press. The juice ferments over the winter and ages on its lees.

The bubbles come at the end. The final blend goes into a 1,000-gallon Charmat tank, the kind Prosecco makers use, for a last fermentation that carbonates it, and the bottling line fills each bottle under pressure before it is corked and caged. Dry Cut, the first release, has zero residual sugar. A 750 milliliter bottle costs $19.90.

The estate's own trees are not carrying the load yet. The 2024 apples in Dry Cut came from partner orchards in Idaho and Oregon, according to the product page, and the Tribune reported that the cider is not fully organic for that reason, though the estate farms its own ground organically. About three acres serve as a research orchard, where the Coyles have spent four years testing which varieties can handle the mountain winters.

The name comes from the water. Snowmelt from the Uinta Mountains reaches the orchard through branching streams, the dendritic formations the company is named for, that feed the Weber River.

The Coyles plan to send all of their filtered wastewater back onto the trees, which they estimate could save up to 1 million gallons a year. Carly is careful not to oversell it. "Are we going to solve the world's issues on this 20-acre piece of land?" she asked the Tribune. "No."

The company has said state liquor stores would start carrying Dry Cut in mid-2026, and a 4,200-square-foot tasting room is still in the plans. Until a bottle turns up on a shelf near you, the surest route is a drive to Kamas and a case in the back seat.