A cidery located in the eastern part of Newfoundland is enhancing the flavor of its effervescent drinks by submerging them underwater. In 2024, the Newfoundland Cider Company, based in George’s Brook-Milton, introduced its High Tide line by placing 24 bottles in the Atlantic Ocean. Founder Chris Adams described the unique process as a fusion of the ocean and orchard elements.
Upon retrieval, the bottles are encrusted with salt, sand, barnacles, algae, and marine life like sea stars. Adams expressed that the visible signs of the bottles’ underwater journey contribute to the allure of the experience. He emphasized the preservation of marine life during the process, ensuring that all creatures are unharmed.
The cider maker explained that the decision to age their cider underwater was inspired by the practice of wineries aging wines at sea. By utilizing wild apples and yeast, the Newfoundland Cider Company aimed to create a distinct product. Opening a bottle of the submerged cider offers a unique olfactory experience due to the infusion of sea aromas, although the cider itself remains true to its apple origins.
Aging cider underwater mimics the effects of traditional cellar aging, benefiting from the consistent temperature of the ocean environment. Despite the challenges involved in submerging the cider, Adams remains committed to the process, aiming to refine the technique for future batches.
Jean-Benoit Deslauriers, head winemaker at Benjamin Bridge in Nova Scotia, noted the mystery surrounding how underwater aging affects alcoholic beverages. He highlighted the advantages of consistent temperatures and protection from ultraviolet light exposure, which can degrade the quality of beverages.
While the Newfoundland Cider Company encountered setbacks in their most recent underwater aging attempt due to inclement weather, Adams remains optimistic about future endeavors. Learning from their experiences, the company plans to select calmer waters and employ better anchoring techniques for future submersions.