A new line of Utah meads fuses desert fruits and honey

See the full article here.

  • Etta Place Cider in Torrey is taking the ancient drink to the orchard, with desert fruits infusing the fermented honey.

I got to sample the goods at a tasting last week in Scion Cider Bar.

  • All three bottles are so different — and so fun to pair with desserts.

The apricot mead is summery and light, with a sweetness that sets off a cheese plate like a fuse.

  • Come holiday season, Etta Place operator Ann Torrence recommends apricot mead with pumpkin pie.

The quince is sharper and takes on its fellow fruits like a champ. Try it with lemon cookies, and it’s a whole different bottle.

  • Pair with an apple pie in fall, Torrence suggested.

Fig mead is darker and evokes a tawny port or sherry. It gained even more depth with dark chocolate.

  • A rich pecan pie is the best complement, Torrence said.

How it works: For now, hit Scion to sample Etta Place’s meads and ciders.

Yes, but: There’s no excuse for Etta Place’s absence from the state liquor store shelves.

  • Out-of-staters can easily order individual Etta bottles online. It shouldn’t be harder for Utahns to buy products from their own state.
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