Cryo-concentration

Reference

Quebec, Vermont

ABV7-13% — depends on concentration level

Sub-styles

CryoextractionIce Cider MethodFreeze Concentration

Tasting Notes

Concentrated apple, tannin, phenolic grip, baked fruit, honey, quince, walnut skin, apple skin. The signature of cryo-concentration is structure — a backbone that juice-freezing doesn't produce.

Brand Guide

Method, not brand — applied by producers like Domaine Pinnacle, La Face Cachée de la Pomme, and Clos Saragnat. Cryo-concentrated bottlings typically cost $5-10 more than cryoextracted equivalents.

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The Story

Quebec's answer to nature's patience: mechanized winter captured in a bottle, where frozen apples yield their sweetest secrets under controlled cold.