Brendan Coyle steps down from High West Distillery to launch Dendric Estate cidery

After two decades as Master Distiller, Coyle departs High West for his new venture in premium ciders. Photo: Dendric Estate.

KAMAS, Utah — Brendan Coyle, founder of the premium mountain cidery Dendric Estate in Kamas, officially stepped down as Master Distiller of High West Distillery, ending a nearly two-decade tenure that helped shape the landscape of Park City’s whiskey scene.

“I am incredibly proud and grateful for the years of growth, collaboration, and unforgettable experiences with High West and its parent company, Constellation Brands,” said Dendric Estate Founder Brendan Coyle. “In this next chapter, I am refocusing my passion as my partner and I launch Dendric Estate — a next-generation Cider & Spirits Estate orchard rooted in high-elevation terroir.”

Coyle joined High West in 2008, helping guide its evolution from a small local operation into an internationally celebrated distillery. Through his vision and product development, he helped set new standards in American whiskey and earned recognition as one of the field’s innovators.

Coyle’s extensive fermentation expertise, shaped by decades in the beer and whiskey industries, and his academic foundation, a Master’s in Brewing and Distilling Sciences from Heriot-Watt University in Scotland, led him to create Dendric Estate.

The launch of Dendric Estate signals a broader evolution in Coyle’s career: from large-scale spirits innovation to pioneering an estate that merges sustainability, high-altitude agriculture, and a refined approach to agritourism. Future plans include a public-facing tasting room offering guided tastings, educational tours, and seasonal events amid a 20-acre, high-density trellised orchard. The estate’s progress—from planting to product launch—is documented on Instagram at @DendricEstate.

Dendric Estate will introduce its first release, Dry Cut, later this month. Crafted with winemaking techniques typically reserved for fine wines, the cider undergoes secondary fermentation in a pressurized tank, known as the Charmat method, to create a refined, naturally sparkling finish. Bone-dry and clean, Dry Cut delivers vivid acidity, layered tropical notes, and a crisp, mineral backbone.

Dendric Estate’s ciders—and eventually, its spirits—will be available at the on-site bottle shop and through select retail and hospitality partners in Park City and Salt Lake City. The brand also plans to expand distribution across the Mountain West region, with a robust direct-to-consumer program to follow.

Eco-friendly cider estate takes root in Kamas