A cidery in the eastern part of Newfoundland is taking a unique approach to enhance the flavor of its beverages by submerging them underwater. In 2024, the Newfoundland Cider Company, based in George’s Brook-Milton, initiated the process by placing 24 bottles in the Atlantic Ocean, introducing a new line called High Tide. This year marked the second installment of this experiment.
Founder Chris Adams described the concept as a fusion of the ocean and an orchard, creating a distinctive blend of land and sea elements. When retrieved from the depths, the bottles are encrusted with salt, sand, barnacles, algae, and marine life such as sea stars, adding an intriguing aspect to the product’s visual appeal.
Adams emphasized the preservation of marine life during the retrieval process, ensuring the creatures residing around the bottles remain unharmed. The algae and barnacles remain attached to the bottles as they contribute to the overall 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 production process. Drawing parallels to wineries aging wines at sea, Adams was motivated to explore a similar method for their cider in Newfoundland.
Upon opening the submerged cider, consumers can expect a unique sensory experience influenced by the sea, while retaining the essence of a traditional apple cider. The underwater aging process mimics the conditions of a cellar, maintaining a consistent temperature in the ocean.
Although the process of submerging the cider presents its challenges, Adams remains determined to refine the technique. Despite encountering setbacks, he plans to optimize future attempts by selecting calmer waters and securing the crates with anchors to prevent damage during turbulent conditions.
Experts like Jean-Benoit Deslauriers from Benjamin Bridge in Nova Scotia, who have experience with ocean-aging wine, acknowledge the mystery surrounding the impact of underwater aging on alcoholic beverages. Consistent temperatures and protection from ultraviolet light are cited as advantages that underwater aging offers, preserving the quality of the beverages.
Reflecting on the journey of experimenting with underwater aging, Adams remains optimistic despite setbacks, showcasing a commitment to innovation and refinement in the pursuit of creating a one-of-a-kind product.