“Now, Torrence and Marc have a newly opened taproom where revelers can warm up. The space is cozy, with a small electric fireplace and a bar made from reclaimed barn wood. “But the main focus is the big patio outside, which, come spring, is going to be where the action will be — we’ll have a lot more seating out there,” Torrence said.
The taproom will be used year-round, as Etta Place Cider goes through its annual cycle of agriculture and public events, determined by the changing seasons.”
See the full article by Kolbie Peterson published by the Salt Lake Tribune on February 5, 2024 here.
See the full article by Austen Diamond published by Visit Utah here.
“Eight years after planting their first apple trees, this southern Utah cidery has received its liquor license, so production is ramping up. Construction continues on a tasting room which will welcome visitors en route to Capitol Reef National Park and scenic Highway 12.
With the opening of that tasting room, the Etta Place Cider experience will be anchored in Torrey, a town with a rich history of apple growing and agri-tourism. “By the time tourists get to town, they’re thirsty,” Torrence says. “We want to give people a truly unique, novel experience that will help them remember their once-in-a-lifetime trip through Utah’s national parks.”
And the cidery’s appeal draws upon stories of its namesake, outlaw Etta Place. Torrence and Marc like to imagine her hastily grabbing some apples while on the run with the Wild Bunch to Robber’s Roost. (Read: “In Search of Robber’s Roost” and “The Return to Robber’s Roost.”) Her life remains a bit of a mystery, but it’s documented she was educated, articulate and liked fine things. And yet, she ran from the law with a motley crew. (Read: ”Butch Cassidy’s West.”)”
These restaurateurs are stewards; visitors are patrons in the classical sense, and they cannot exist without each other. As rancher Andy Rice eloquently explained this symbiosis, “If the people spending those dollars could take a minute to ask themselves, ‘Is the money I spend going to stay in this community, or is it going to leave,’ that kind of thinking right there would make a big difference for everybody.” Unlike a homogenous theme park vacation, supporting businesses between The Mighty 5 becomes part of the local lore and, in very real terms, determines the next chapter.”
See the full article by Heather L. King published by Gastronomic Salt Lake City here.
“Nestled in the serene heart of Utah’s red rock country in Torrey, Utah, Etta Place Cider offers visitors a perfect combination of old-world charm and modern innovation through their hard cider creations. And it’s more than just a business, it’s a labor of love.
Owners and founders Ann Torrence and Robert Marc never planned to open a cidery. But having water rights on their homestead on the Fremont River eventually lead them to plant 90 different kinds of heirloom cider apples in their high-elevation orchards in Torrey.
Their small-but-mighty cidery on the west end of the town (700 W Highway 24 Torrey, UT) takes its moniker from the legendary Etta Place, who was the girlfriend of the notorious Sundance Kid. They and the Wild Bunch gang hid out at Robbers Roost. And much like its namesake, Etta Place Cider is a true trailblazer in the world of hard cider.
They’re committed to creating delicious hard ciders that capture the spirit of the American West. Their picturesque tasting room affords scenic views of Thousand Lake Mountain. Always willing to chat with visitors about their cider-making process, any visitor’s experience is enhanced by Torrence’s storytelling ability (she’s a writer and former researcher). And that friendly atmosphere combined with tranquil setting make for an unforgettable experience for anyone who visits.”
See the full article by Kolbie Peterson published by The Salt Lake Tribune here.
Etta Place Cider, a cidery in Torrey, also got its full license.
Of the two southern Utah businesses, [Tara] Thue said, “It’s really exciting to see new bars in Springdale and Torrey really supporting our rural and underserved communities.”
See the full article by Avrey Evans published by Salt Lake Magazine here.
The legend of Etta Place has inspired historians and Western enthusiasts everywhere, including a couple in Torrey who named their cidery after the outlaw queen herself. As the first and only modern booze manufacturer in Wayne County, Etta Cidery is keeping the spirit of Torrey’s bandit background alive and well.
Ann and Robert Torrence came to Southern Utah in 1993, and after discovering their new land came with irrigation rights, they wasted no time laying roots. “I never do anything in small numbers,” says Ann. “I started planting every apple varietal I could get my hands on, and everything worked.” Etta Place Cider’s orchards boast over 500 trees and 90 different apple varieties, almost all of which go towards their in-house hard cider production. With assistance from head cider maker Travis Nelson, the cidery now offers eight flavorful products, like Gingerbread Hard Cider and Rhubarb Peach Wine.
Etta Cidery’s Anne Torrence.
The Cidery sells most of its products directly to consumers via special ordering to 40 states, as well as local venues like Scion Cider and Lucky 13 Bar and Grill. And if you happen to find yourself in Capitol Reef, Ann and Robert offer tours and tastings year-round. The pair have also put in for a full-bar license, and are looking to expand a tap room once approved.
Apples aside, Ann remains fascinated with the lore of Etta Place, a woman who embodied both the rustic values of the Old West and a refined nature. “That tension between rustic and refined has informed a lot of decisions we’ve made with the cidery,” says Ann. “We consider her the OG outlaw in our area and we’re the OG cidery in Torrey.” As for the mystery of the outlaw queen, Anne likes to believe Etta made her way back to San Francisco in 1906 and lived out the rest of her days happy and healthy. “She made a clean getaway, she was the smart one after all.”
See the full article by Heather L. King published by The Salt Lake Tribune here.
“[Luke] Fowles [of Capitol Burger] ran through the ingredients they use: Bacon from Daily’s Premium Meats in Salt Lake City, pickled jalapeños and pork that he smokes on a Traeger smoker (for the pulled pork burger), thick-cut pastrami and house-made slaw (for the pastrami burger), and fig mash from Etta Place Cider, cooked into a jam and served with blue cheese and a balsamic reduction (for the Figgy Piggy special).”
See the full article by Olivia Greene published by Slug Mag here.
“Ann Torrence and Robert Marc didn’t intend to start their own cider business when they planted apple trees at their home in Torrey, Utah. Being close to an elevation of 7,000 feet, there weren’t many resources that detail which cider varieties do best in their climate, let alone which trees produce the best apples for cidering. Now, the couple and business partners have over 500 trees split among two orchards, with 90 varieties of cultivar apples used in their outlaw-inspired business,Etta Place Cider. The first and only of its kind in Torrey, the business draws in locals but also those passing through on their way to Capitol Reef and other national parks in the Southern Utah basin. “Torrey isn’t a straight shot from anywhere, but when you find it, we hope you can visit and savor life for a bit where the arrow has hit its mark on our hearts,” says Torrence.”
“The business’s approach to befriending neighboring farms and Torrey residents also extends to the land itself. The organic, regenerative and agricultural-based model makes the cider that much more valuable to businesses that are looking to provide top-tier cider to their patrons. Etta Place currently offers ciders, “… none of which are particularly sweet. Two of them, in fact, have zero residual sugar,” Torrence says. Each variety of fruit is cider-specific and will result in a cider that will be either dry, semi-dry, semi-sweet or sweet. The Newtown Pippin variety is akin to a Granny Smith but amplified in the way it comes out “dry and tart like a pinot grigio,” Torrence says. The heritage fruit is made into semi-dry ciders that come out semi-sweet but still not too sweet.”
See the full videos published by Good Things Utah here and here.
“Craft cider is booming in Utah! Right now, is a great time to stock up on your drinks for holidays and the upcoming summer season. We have the perfect place for you called Etta Place Cider. They are the first orchard-based cidery. They grow traditional English and American apples for cider. It is named after Etta Place, a real person, partner-in-crime to the Sundance Kid. They were the first alcohol producers in the Utah area. For tours and tastings at their facility visit them at Capitol Reef Country and select restaurants on the Wasatch Front. Make these summer plans early to visit Capitol Reef. It is at a higher altitude than Arches and Zion so it won’t be too hot, but you can still enjoy the beautiful red rock.
Today we were visited by the co-owners of the company, Robert Marc and Ann Torrence to talk about their cider, and they shared a drink recipe to add to your evening. This drink is called the Teasdale Spritz, it was crafted by Brian Goss and serves one happy camper.”
