A cidery located in the eastern region of Newfoundland is employing an unconventional method to enhance the flavor of its beverages by submerging them underwater. The Newfoundland Cider Company, based in George’s Brook-Milton, introduced a new line called High Tide in 2024 by submerging 24 bottles in the Atlantic Ocean. This unique aging process has been repeated for a second consecutive year.
Founder Chris Adams described the submerged cider as a fusion of oceanic and orchard elements, highlighting the distinctive combination of land and sea flavors. Upon retrieval, the bottles are encrusted with salt, sand, barnacles, algae, and marine life such as sea stars, showcasing the effects of their time underwater, which adds to the appeal of the product.
Adams emphasized the importance of preserving the marine ecosystem, ensuring that all living organisms found around the submerged crates are unharmed. The bottles are left with their natural marine adornments, including algae and barnacles, enhancing the experience of consuming High Tide cider.
The decision to age the cider underwater was inspired by the use of wild apples and yeast in their cider production. Drawing inspiration from wineries aging their wines at sea, Adams believed that a similar approach could be applied to their cider in Newfoundland. The submerged cider offers a unique sensory experience, imbued with the essence of the sea, while still maintaining the essence of traditional apple cider.
Aging cider underwater simulates the conditions of a cellar, providing stable temperatures that contribute to the maturation process. Despite the benefits, Adams acknowledged the challenges involved in submerging the cider, requiring meticulous planning and execution using milk crates and a boat to lower them into the ocean depths.
The concept of underwater aging remains somewhat mysterious to experts like Jean-Benoit Deslauriers, the head winemaker at Benjamin Bridge in Nova Scotia, who has experience with ocean-aging wine. Deslauriers noted the potential advantages of underwater aging, such as consistent temperatures and protection from light-induced damage, which can impact the quality of alcoholic beverages.
While the experiment has yielded successful results with the first batch, Adams faced setbacks with the second batch due to adverse weather conditions. Despite the challenges, he remains determined to refine the process and continue exploring the unique marriage of land and sea flavors in their High Tide cider.
The Newfoundland Cider Company’s innovative approach to aging cider underwater showcases their commitment to creating distinct and memorable beverages, offering consumers an extraordinary tasting experience that captures the essence of Newfoundland’s coastal environment.
