An cidery located in the eastern region of Newfoundland is taking a unique approach by submerging its effervescent beverages beneath the ocean waves to enhance their flavor.
Back in 2024, the Newfoundland Cider Company, based in George’s Brook-Milton, initiated the process by submerging 24 bottles in the Atlantic Ocean, introducing a new line called High Tide. Recently, they repeated this practice for a second consecutive year.
Chris Adams, the founder, described the concept as a fusion of the ocean environment externally and an orchard essence internally, creating a harmonious blend of land and sea elements. When the bottles resurface, they are encrusted with salt, sand, barnacles, algae, and marine life like sea stars, adding to the allure of the aged cider.
Adams emphasized the importance of preserving the marine life that inhabits the submerged crates, ensuring they are unharmed when the bottles are retrieved. The natural accumulation of algae and barnacles on the bottles remains untouched, forming an integral part of the unique High Tide tasting experience.
The cidery utilizes wild apples and yeast in their cider production, and inspired by wineries aging wines at sea, they decided to experiment with ocean-aging their cider in Newfoundland. Upon opening the submerged cider, a distinct sea aroma complements the traditional apple cider flavor, offering a novel sensory experience.
Aging cider underwater mimics the effects of traditional cellar aging, benefiting from the consistent cool temperatures of the ocean environment. Despite the challenges in submerging the cider, Adams remains committed to refining the process for future batches.
Jean-Benoit Deslauriers, the head winemaker at Benjamin Bridge in Nova Scotia, acknowledged the mystery surrounding how ocean-aging affects alcoholic beverages. He highlighted the advantages of underwater aging, such as temperature stability and protection from UV light exposure that can compromise beverage quality.
Adams reflected on the experimental nature of ocean-aging cider, noting the unpredictability of the process. While the initial attempt was successful, the recent batch faced setbacks due to adverse weather conditions. Despite the setbacks, Adams remains optimistic and plans to refine their techniques for future underwater aging endeavors.
In conclusion, the Newfoundland Cider Company’s innovative approach to ocean-aging cider showcases a commitment to exploring new frontiers in beverage production, blending natural elements to create a distinctive and memorable product.
