Rio Connelly has been recognized as Utah’s latest certified pommelier, a noteworthy accolade in the realm of craft cider.
The term ‘pommelier’ parallels the role of a sommelier for wine but is specifically tailored for cider, marking a significant validation of expertise and knowledge in this field.
Connelly’s recent certification reflects not only his personal achievements but also the rapid progress that craft cider is making across the United States.
With just three certified pommeliers in Utah, a state noted for its thriving cider scene, Connelly’s accomplishment is particularly significant, considering many states have yet to recognize a single pommelier.
Leading the cider program at Scion Cider since its inception in 2021, Connelly has transformed the establishment into a destination for cider enthusiasts, curating an impressive inventory totaling over 225 craft ciders.
This vast collection includes local creations as well as regional and international offerings, establishing Scion as one of the largest cider selections in the country.
Connelly’s background as a former brewer, alongside his role as co-founder of Proper Brewing, has uniquely positioned him to guide patrons through an expansive beverage menu.
Many customers have walked away pleasantly surprised, discovering new favorites even if they initially preferred other types of beverages.
In addition to overseeing Scion’s inventory, Connelly has been busy releasing over 35 small-batch ciders under the Scion Cider brand within the past year.
His passion for cider and dedication to education can be experienced firsthand at Scion, where visitors are encouraged to engage in conversations with him to uncover the intricacies of craft cider.
Meanwhile, on another front of culinary excellence, the excitement continues as three notable stories from our publication recently garnered journalism awards.
At the 2025 Utah Society of Professional Journalists Headliners Awards, we proudly took home both first and second place for our coverage of local dining experiences, showcasing remarkable flavors and innovative culinary offerings.
The awarded pieces included highlights of a new venue, Bhansa Ghar, which presents impressive South Asian cuisine, and another focused on exceptional Japanese cooking in Salt Lake’s Marmalade neighborhood.
Additionally, earlier this year, we received a second-place recognition at the Top Of The Rockies awards for our feature on Wisteria, heralded as one of Utah’s hottest upcoming dining destinations.
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Shifting to the theme of sustainability, Spencer’s Steaks & Chops has made notable strides in their environmental practices.
This summer, the restaurant unveiled ambitious sustainability goals, emphasizing its commitment to utilizing locally-sourced ingredients and environmentally friendly practices.
One key initiative includes using honey produced by the restaurant’s rooftop bee colony, a practice they have maintained for over seven years.
Juan Acosta, Marketing Coordinator at Spencer’s, emphasized how incorporating rooftop honey into dishes like their Honey Butter Board is a small yet impactful step toward community-oriented sustainability.
The Honey Butter Board not only features the honey but also includes local breads and bee pollen granola, making it a compellingly sustainable dish.
Spencer’s team manages an outdoor herb garden to ensure the freshest ingredients are used in their culinary creations.
Executive Sous Chef Jon DuBois is often seen tending to the herbs, selecting the finest for the evening’s menu.
In another exciting development, Utah-based Outlaw Distillery has announced its expansion by acquiring Tempe-based Adventurous Stills in Arizona, rebranding it under their name.
Founded in 2015, Outlaw Distillery is renowned for its grain-to-glass philosophy and has now extended its reach across state lines, enhancing its production capabilities significantly.
Owner Tyler Halstead expressed pride in the brand’s success in Utah and is eager to showcase quality spirits in the southwestern market.
This acquisition allows Outlaw Distillery to continue producing its signature lineup of spirits while fostering new innovations that enhance creativity and increase production efficiency.
Halstead emphasized the advantage of operating two distilleries, which positions them competitively in the craft spirits landscape.
The favorable liquor laws in Arizona, combined with a vibrant craft beverage culture, provide an excellent environment for Outlaw Distillery to engage with new communities and partnerships.
As the industry continues to evolve, the distillery anticipates expanded capacity and distribution avenues.
In a related note, Brendan Coyle, founder of Dendric Estate in Kamas, Utah, is embarking on a new journey, officially stepping down as Master Distiller of High West Distillery.
Coyle’s transition reflects a shift toward focusing his efforts on developing a unique cider and spirits estate that embraces sustainability and high-quality production methods.
Having played a pivotal role at High West for nearly two decades, Coyle contributed to the brand’s rise to international acclaim, and now he aims to cultivate Dendric Estate, which features a 20-acre orchard environment.
This estate represents Coyle’s extensive expertise in fermentation from both beer and spirits industries, with plans for a tasting room that will offer guided tastings and educational experiences set to cater to visitors.
Dendric Estate is on the cusp of launching its inaugural cider, Dry Cut, which is crafted to bring a refined taste, utilizing traditional winemaking methods coupled with unique carbonation techniques.
Customers will soon be able to purchase this premium cider along with future spirit offerings directly from their estate as well as select locations in Park City and Salt Lake City, with aspirations for broader distribution in the Mountain West region.
Stay connected with the journey of Dendric Estate by following their Instagram account @DendricEstate and discover the evolution of their craft from planting to market.
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