Ice cider is unique to Québec, primarily because it depends on two essential elements: an abundant crop of quality apples and winter temperatures that dip well below zero (‑25°C). The quantity of apples needed to produce a single 375-ml bottle of ice cider is normally what is used to make over four 750-ml bottle of dry cider. The aromas and flavours are transformed as the apples over-ripen and are then naturally concentrated by the cold. The result is a sweet, complex and intensely fruity nectar that boasts a perfect balance between sugar, acidity and alcohol.
Different varieties of apples are used in the production of ice cider, each bringing its own character. Fermentation of this golden concentrated must is done slowly at low temperature to allow the subtle flavours to develop.
