How a tradition that combines cold, fruits and a touch of art arises
In the vast region of Québec, there is a contrast that defines its character: winters that seem to freeze time and an overflowing passion for culture and gastronomy. Among the stories that emerge from this Francophone corner, the elaboration of the ice cider shines as a sample of local inventiveness and artisanal skill. Far from being just a drink, it is an identity symbol that combines the history of its snowy landscapes with a sophisticated technique that was perfected over time.
The origin of frozen magic: a story of innovation and tradition
It was the year 1994 when François Pouliot ventured in the land of Hemmingford, just over forty minutes from Montreal, with the idea of exploring new ways to take advantage of the fruit roots of the area. Initially, his intention was to replicate the European technique to make ice wine, a tradition that in Austria and Germany already had some prestige at that time. However, the Hemmingford landscape, full of mature apple trees, aroused a new vision: convert that fruit into the base for a unique and authentic cider.
From innovation to tradition: techniques that shape ice cider
The history of the ice cider in Québec is marked by the union of experiments and a passion to preserve the natural character of the fruit. Pouliot collaborated with Christian Barthomeuf, a French engineer based in Quebec, who had begun to experiment with the Cryoconcentration – a method that consists of refrigerating the apples and extracting the juice in extreme conditions during the winter. Then, they perfected their own technique, called CrioExtraction, which allows apples to remain in the trees until the cold days of January, concentrating sugars and aromas in the process. When the weather helps the fruits accumulate their best flavors, they are harvested by hand and a process begins that can last up to eight months, producing a liquor that reflects the maximum expression of the fruit and cold.
The transformation into a global icon and economic ups and downs
What began as an artisanal dream, soon became a product that conquered prestigious international palates. Pouliot founded in 1995 the Pomme Face Cachee, a small empire that now produces around 300,000 bottles a year. Most are sold in Quebec itself – where its quality and flavor are celebrated – but it has also reached distant lands such as Japan, Norway, the United States and European countries. However, success was not exempt from challenges. The expansion led to financial difficulties that culminated in a bankruptcy process in 2017, with debts for almost three million Canadian dollars. The story changed when a fusion with Domaine Pinacle resulted in the creation of Cidreco, a giant in the production of ice cider in the world, with the mission of rescuing and enhancing this liquid jewel.
The quality seal and tourism in the land of the cider
Since 2014, the Quebequesa ice cider receives a distinctive origin protection – a kind of guarantee seal that respects the rigorous traditional procedures and the peculiarities of the climate and the cultivation zone. Pouliot’s property, a structure dating from 1842 and is built in stone, has become a destination for wine lovers and the Nordic landscape. There, tourists and enthusiasts can travel the production process, taste different varieties and know the art that resides in each bottle. Marketing not only seeks to highlight the richness of the Terroir, but also to promote local culture, which combines tradition with a commitment for the environment and sustainability.
Innovation and recognition: wealth that transcends borders
The different varieties of cider that Pouliot produces are not only admired for their flavor, but also for their international awards and for having been served in high category events, including presidential dinners and gala receptions. The commitment to artisanal techniques respectful of the environment, added to creativity in the use of cider – from gastronomy to cocktails – places Québec in the avant -garde of the cider world. The future vision focuses on expanding its presence in Latin America and consolidating the brand as a symbol of quality and authenticity, without losing that artisanal touch that makes it special.
A legacy that remains frozen in history and culture
Beyond economic difficulties or changes in industry, the history of ice cider in Québec continues to be an example of how tradition, innovation and passion can create products that transcend borders. The magic of its cold, that now enjoy palates worldwide, remember that sometimes a good idea, a little time and a touch of creativity can transform a daily element into a cultural and gourmet symbol that lasts over time.
