KAMAS, Utah — Dendric Estate is bottling their first dry mountain cider. This sparkling cider, called Dry Cut, is the first of three ciders they plan to have available in their permanent selection. The modern design of a Desert Rattlesnake and the Dendric Estate gold logo represents their intimate connection to nature. Dry Cut has a tropical, refreshing taste with natural carbonation that nuzzles the palate with a soft, creamy touch. For this first cider, they partnered with other orchards since their orchard is still a research orchard with limited production.

Brendan and Carly Coyle culled 36 varietals down to 4 that thrive on the estate

Out of 36 varietals they planted initially, they have now chosen the four they will be moving ahead with. Brendan and Carly Coyle are designing their orchard and operation to be as environmentally friendly and sustainable as possible from the ground up. Between their high-density trellis system with 3300 trees on micro sprinklers in their research orchard, they have left the natural vegetation intact. Native bees and butterflies abound among the clover and other plants. They plan to plant 1300 Redfields and 1300 Virginia Hewes in the spring. The other two varietals they have chosen are Mont Blanc and Everest. All are high in tannins and acid. Most of these are cherry to crabapple sized, but the Redfields grow to the size of a softball. Their red flesh will allow them to create a rosé in the future. “In the spring it smells like a perfumery,” says Carly Coyle.

Redfield apple trees being watered by micro sprinklers – Photo by Kirsten Kohlwey

Dendric Estate builds connections to lessen their environmental impacts

They started in 2019 and have made numerous connections since then to create their environmentally friendly operation. Wood chips from local forestry groups and landscapers keep the moisture by the trees. The varietals that didn’t grow well will be turned into mulch and replaced with one of the four varietals chosen. The R & D orchard will become a production orchard. They recently hired their first employee, a horticulturalist, who is ensuring the health of their trees.

Brendan Coyle uses his expertise to create new products

They use a wine-making process to create their cider. With the specialized mill they use, they are able to turn 70% of the weight of the apples into juice. Goat and pig farmers have expressed interest in using the leftovers. For the rest, Dendric Estate works with Spoil to Soil, which also provides them with compost.

Dry Cut is now available at Dendric Estate

They are building up their inventory with their third bottling batch, trying to get out to all of the accounts that are interested in them in the next three weeks. Dendric Estate is open to the public for purchases on Fridays and Saturdays from 12 – 6 p.m, with a two-bottle limit. Once they finish their current palette of bottles, they are moving to 375 ml bottles. Dry Cut is 8.5 % alcohol/volume, about half the amount of a typical wine, with zero sugar. It pairs well with anything a sparkling white wine would pair with and with cocktails.

Carly Coyle recounts, “We have had a few bachelorette parties, wedding groups, corporate groups who are really interested in the 375 ml bottles just to put in a hotel room for their guests as they’re arriving, to give it as a welcome basket at weddings, as centerpieces on the tables. So it’s been really fun to see how people want to use the product.”

Dendric Estate cider will not be available in liquor stores this year. They want their customers to be introduced to Dry Cut at a restaurant or at a table with friends. While the label is gorgeous, they want people to fall in love with the flavor. They expect to roll out their products in liquor stores mid-2026. In 2026 they expect to come out with two more core products and perhaps a seasonal product or limited release.