A cidery located in eastern Newfoundland has taken a unique approach to enhance the flavor of its beverages by submerging them under the sea. In 2024, the Newfoundland Cider Company, based in George’s Brook-Milton, introduced a new line called High Tide by placing 24 bottles in the Atlantic Ocean. This year, they repeated the process for a second time.
Founder Chris Adams described the concept as a fusion of land and sea, with the ocean surroundings influencing the cider’s taste. When retrieved from the depths, the bottles are adorned with salt, sand, barnacles, algae, and even sea creatures like starfish, adding to the allure of the product.
Adams emphasized the importance of preserving marine life during the submersion process, ensuring that all creatures return unharmed. The bottles are left uncleaned, allowing the algae and barnacles to contribute to the distinctive experience of consuming High Tide.
Using wild apples and yeast, the cidery aimed to elevate their cider by drawing inspiration from wineries that age their wines at sea. The submerged cider offers a different sensory experience, with the sea imparting a unique aroma to the beverage.
Despite facing challenges in submerging the cider, Adams remains committed to the experiment. The process involves sealing bottles in milk crates and dropping them into the water, relying on nature to work its magic.
The head winemaker of Benjamin Bridge, a Nova Scotia-based winery experienced in ocean-aging, highlighted the benefits of underwater aging. Consistent temperatures and protection from light exposure can positively impact the quality of alcoholic beverages stored underwater.
While the initial attempt was successful, the recent batch of High Tide faced setbacks due to unexpected storms. Despite the disappointment, Adams remains optimistic and plans to refine the process for future attempts by choosing calmer waters and securing the crates against strong currents.