Congrats to the incredibly talented Rio Connelly, who was recently named Utah’s latest certified pommelier. Pommelier, you ask? Think of it for craft cider, as to what your sommelier is to wine; an accreditation that recognizes knowledge and nous.
If you pause and consider that cider is a fermented product – essentially a wine itself after all – it makes sense. For his part, Connelly also happens to be a certified Cicerone, the beer world’s equivalent. Connelly’s recognition makes it three for Utah now – some states have zero. While the ACA’s pommelier accreditation is admittedly more nebulous than those found in the fine wine world, it shows the quick strides that craft cider is making in the U.S. and how Utah businesses are making their mark at the national level; since Scion’s singular opening four years ago, several cider-focused businesses now operate in the state.
Connelly has led the cider program at Scion Cider (916 S Jefferson St, SLC) since their opening in 2021. During that time, the former brewer (and co-founder of Proper Brewing) has overseen the bar’s Smaug-like collection of more than 225 craft ciders. It’s one of the largest in the United States and features everything from Utah-made products to regional and international imports. I’ve watched Connelly in action first-hand, helping the cider-wary navigate the astronomically large list. I once watched a stubbornly committed beer lover fall for the charms of a hop-driven cider. The man knows his stuff.
As well as leading the charge on Scion’s inventory, Connelly has also produced over 35 small batch cider releases under the Scion Cider label since 2023. If you happen to have even a passing interest in the world of craft cider, I implore you to pull up a pew at Scion’s bar and chat the man’s head off for an hour; something I’ve done several times, never leaving without having tasted something unique and learning something new. Cheers Rio!
Winner winner, chicken dinner
Allow me to take center stage for one moment. Just briefly to celebrate three of our stories that have won journalism awards this year. Most recently, we took home a first and second place award at the 2025 Utah Society of Professional Journalists Headliners Awards, respectively, for these two pieces:
- Impressive South Asian flavor now on display at the new Bhansa Ghar
- Exceptional Japanese cooking joins Salt Lake’s Marmalade neighborhood
Meanwhile, we also scooped up a second-place award at the Top Of The Rockies awards (a multi-state contest) earlier in the year, this one for: Wisteria – expect this to be one of Utah’s hottest restaurant tickets next year.
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Spencer’s showcases sustainability push
Via press release:
This Summer - Spencer’s Steaks & Chops is excited to share their goals for sustainability at its restaurant! With an effort to use honey produced by the bee colony on the hotel rooftop, herbs grown in the outdoor garden, and sourcing local meats and ingredients, they hope to make a significant impact that encourages other downtown restaurants to participate as well!
“We’ve had our rooftop bee colony for over 7 years now!” says Juan Acosta, Marketing Coordinator at Spencer’s.
“Using the honey from our bees in dishes such as our Honey Butter Board is a small effort that makes a difference for our community.”
The Honey Butter Board also uses local breads and bee pollen granola to make it an even more sustainable dish. The Spencer’s team also manages an outdoor herb garden for extra fresh ingredients in their dishes. ”You can often catch our Executive Sous Chef, Jon DuBois, tending to the herbs and picking the freshest ones for the evening’s dishes, ” says the team at Spencer’s.
Utah-based Outlaw Distillery expands with the acquisition of Adventurous Stills
Via press release
Midvale-based craft distillery, Outlaw Distillery, founded in 2015 and known for its grain-to-glass approach and community-driven values, has expanded to Arizona with the acquisition, and subsequent rebranding, of Tempe-based distillery Adventurous Stills.
Outlaw Distillery’s expansion to Arizona marks a bold new chapter uniting two (2) craft distilleries under a single name and expanding operations across state lines. Building upon over a decade of success in Utah and now with production facilities in both Midvale and Tempe, Outlaw Distillery is set to become a leading player in the southwestern spirits scene.
“Small batch just got a little bigger,” said owner Tyler Halstead. “I am incredibly proud of the foundation of success we have achieved in Utah and with our expansion to Arizona we look forward to representing the best of Utah to a wider market.”
Outlaw Distillery will continue producing its signature lineup of whiskey, rum, vodka, and gin, while introducing new innovations made possible through the combined strengths of both facilities. The operational synergies eliminate production bottlenecks that had previously limited growth, allowing for greater creative flexibility and improved supply.
“Adventurous Stills built an incredible reputation as a true grain-to-glass distillery making some of the most creative, you might even say ‘adventurous’ spirits. The opportunity that comes with owning and operating two distilleries, in different states, gives us an incredible competitive advantage,” added Halstead. “This move further establishes our foothold as a premium craft spirits brand in the Southwest.”
While Utah offered a great environment for making whiskey, Arizona’s favorable liquor laws, dynamic market, and deep appreciation for craft beverage culture has Outlaw Distillery poised for a fresh wave of community engagement, local partnerships, and regional expansion—now with expanded capacity and a broader distribution footprint.
Brendan Coyle completes transition to Denric Estate
Via press release:
Brendan Coyle, founder of the premium mountain cidery Dendric Estate in Kamas, Utah, officially steps down as Master Distiller of High West Distillery after nearly two decades of leadership and innovation in American whiskey.
“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.”
Since 2008, Coyle was instrumental in shaping High West’s rise from a small Park City, Utah, operation to an internationally-recognized and award-winning brand. During his tenure, Brendan developed numerous critically-acclaimed products and helped define the modern American whiskey category. Dendric Estate is the culmination of Brendan’s extensive fermentation expertise from decades in the beer and whiskey industries, as well as a Master’s in Brewing and Distilling Sciences from Heriot-Watt University in Scotland.
The transition to Dendric Estate signals a broader evolution in Brendan’s career—from leading large-scale spirits innovation, to pioneering an estate focused on sustainability, elevated sensory, and a refined take on agritourism. With a future tasting room in the works, customers will soon be able to enjoy guided tastings, educational tours, and local events while surrounded by a 20-acre, high-density trellised orchard. Dendric Estate’s Instagram account @DendricEstate documents their journey from planting to product launch and beyond.
Dendric Estate’s debut cider, Dry Cut, will be available later this month. With zero residual sugar, it features bright acidity, tropical aromatics, and mineral-driven structure. Utilizing traditional wine-making methods throughout the production process, Dry Cut is finished using the Charmat method of natural carbonation through fermentation to impart a smooth effervescence.
Dendric Estate premium ciders, as well as the future phase of spirits that will join the product lineup, will be available from their on-site bottle shop as well as select accounts throughout Park City and Salt Lake City, with plans to expand distribution across the Mountain West region and a robust DTC program to follow.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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