An cidery located in eastern Newfoundland has taken a unique approach to enhance the flavor of its beverages by submerging them under the ocean. 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, introducing a new product line named High Tide. Following the success of the initial batch, they repeated the process for a second year.
Founder Chris Adams described the submerged cider as a fusion of oceanic and orchard elements, emphasizing the interaction between land and sea. When retrieved from the water, the bottles are encrusted with salt, sand, barnacles, algae, and marine life such as sea stars, adding a unique touch to the overall experience.
Adams highlighted that the marine life living around the bottles remains unharmed during the process, as his team ensures the preservation of the underwater ecosystem. The cidery deliberately leaves the algae and barnacles on the bottles, considering them an integral part of the distinctive High Tide tasting experience.
Inspired by wineries aging wine at sea, Adams decided to experiment with ocean-aging cider using wild apples and yeast. The submerged cider offers a distinct aroma of the sea, providing a novel sensory experience while still retaining the essence of traditional apple cider.
Despite facing challenges in submerging the cider, such as using milk crates and dropping them into the water from a boat, Adams remains enthusiastic about the project. The head winemaker of Benjamin Bridge, Jean-Benoit Deslauriers, noted that the effects of underwater aging on alcoholic beverages remain somewhat mysterious but highlighted the benefits of consistent temperatures and protection from UV light degradation.
While the first batch of ocean-aged cider was successful, Adams expressed disappointment with the second batch due to storm-related damage. Despite setbacks, he remains determined to continue the experiment, planning to choose calmer waters and secure the crates better for future submersions.
The process of aging cider underwater mimics cellar aging, providing a controlled environment with stable temperatures. Despite uncertainties surrounding underwater aging, the Newfoundland Cider Company is committed to exploring innovative methods to create exceptional cider experiences for its customers.