A new chapter in Utah’s craft beverage scene begins this week with the official launch of Dendric Estate’s first bottled cider: Dry Cut. Nestled in the scenic Kamas Valley at 6,440 feet, just a short drive from Park City, Dendric Estate is setting a new standard for mountain cideries—starting with a crisp, premium product crafted with care and intention.
Founded by Brendan Coyle, Dendric Estate is rooted in a deep respect for the land and a passion for producing dry, complex cider. After months of methodical preparation, the cidery’s inaugural release is finally here.
Dry Cut lives up to its name—bright, mineral, and refreshing, with tasting notes of citrus, passionfruit, white nectarine, and lemon peel. It’s designed for those who appreciate nuanced, high-elevation beverages that highlight the fruit and the place it comes from.
The first release of Dry Cut will be available Friday and Saturday (July 11–12) at Dendric Estate’s on-site package agency (21+), open from 12–6pm. Quantities are limited to two bottles per customer as the cidery ramps up for broader distribution. Later this month, you’ll start to see Dry Cut appearing on select bar and restaurant menus in Park City and Salt Lake City.
For fans of premium, dry cider—and anyone who appreciates craft done right—this is a release worth toasting. Follow Dendric Estate on Instagram and TikTok to join the celebration and stay updated on future drops.
Learn more at dendricestate.com.
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