A cidery in the eastern region of Newfoundland has taken a unique approach to enhancing the flavors of its beverages by submerging them underwater. The Newfoundland Cider Company, located in George’s Brook-Milton, introduced its High Tide line by placing 24 bottles in the Atlantic Ocean in 2024 and recently repeated the process for a second year.
Founder Chris Adams described the concept as a fusion of the ocean’s essence on the outside and the orchard’s essence inside the bottles. When retrieved from the depths, the bottles are adorned with salt, sand, barnacles, algae, and marine life such as sea stars, adding to the allure of the underwater aging process.
Adams emphasized the preservation of marine life during the submersion process, ensuring that creatures like starfish and fish living around the crates remain unharmed. The cidery intentionally leaves algae and barnacles on the bottles, considering them integral to the unique experience of tasting High Tide.
Inspired by wineries aging wines at sea, the Newfoundland Cider Company decided to experiment with ocean aging using wild apples and yeast. The submerged cider offers a distinct aroma of the sea, providing a novel tasting experience while still maintaining the essence of traditional apple cider.
Despite the challenges of submerging the cider, including using sealed milk crates and dropping them into the ocean from a boat, Adams remains determined to refine the process. Jean-Benoit Deslauriers, a wine expert from Benjamin Bridge in Nova Scotia, highlighted the benefits of underwater aging for alcoholic beverages, citing consistent cool temperatures and protection from light-induced damage.
While the underwater aging method presents some mysteries, Adams acknowledged that the recent batch of High Tide faced setbacks due to inclement weather. Despite this, he remains optimistic about future attempts, planning to select calmer sea locations and utilize anchors to stabilize the crates for a more successful outcome.
The innovative approach of aging cider underwater not only adds a unique twist to traditional cider-making but also presents opportunities for further experimentation in the realm of beverage aging techniques.
