In eastern Newfoundland, a cidery is taking a unique approach to enhance the flavor of its beverages by submerging them underwater. The Newfoundland Cider Company, based in George’s Brook-Milton, initiated this experiment in 2024 by placing 24 bottles of cider in the Atlantic Ocean. This underwater aging process, branded as High Tide, has now been repeated for a second year.
Founder Chris Adams described the submerged cider as a fusion of oceanic elements on the outside and orchard essence inside, creating a distinctive blend of land and sea. When retrieved, the bottles are adorned with salt, sand, barnacles, algae, and sometimes even marine life such as sea stars, adding to the allure of the experience.
Adams emphasized the preservation of sea creatures during the process, ensuring they are unharmed upon retrieval. The presence of algae and barnacles on the bottles remains untouched, contributing to the unique tasting experience of High Tide.
Utilizing wild apples and yeast, the cidery sought inspiration from wineries aging wine at sea and decided to apply the concept to their cider. The submerged cider, upon opening, offers a distinct aroma of the sea, transforming the tasting experience while maintaining its essence as a traditional apple cider.
While the method replicates the effects of cellar aging due to the consistent oceanic temperatures, Adams acknowledged the challenges of submerging the cider using makeshift methods like milk crates and boat drops. Despite the hurdles, the company remains committed to refining the process.
Jean-Benoit Deslauriers from Benjamin Bridge, a Nova Scotia winery experienced in ocean-aging wine, highlighted the benefits of underwater aging for beverages. Consistent cooler temperatures and the absence of ultraviolet light underwater contribute to preserving the quality and flavor of alcoholic beverages.
Although the recent attempt faced setbacks with storm damage to the submerged bottles, Adams remains determined to continue the experiment. Learning from the experience, the company plans to choose calmer sea locations and secure the bottles better in future submersions for improved results.
