My first introduction to Ice Cider was a few years ago during a decadent meal at Montreal's infamous Au Pied de Cochon. After eating course after course of rich, fatty, and wrong (and yet so so right) foods; there was dessert. I couldn't tell you what I had for dessert that night, because I fell in love with my dessert wine instead. I remember the first sip...just cold enough, with an explosion of green and red apple flavor and an acidity to match. Slowly the acid faded away, and lent itself to a glossy, velvety sweetness. Right then and there I was hooked! I asked our waiter to let me see the bottle of what was then a very obscure product, and was introduced to Cyromalus.
Iced cider is produced in a similar way to ice wine. Varietals of apples are harvested and then crushed and left to ferment into cider. This cider is then frozen, and the alcohol is separated from the water and reduced naturally. The process is repeated many times, until there is little left. The result is a concentrated apple "wine" that can stand up to the finest of dessert wines.
My last trip to Toronto, I was determined to hunt down and obtain a few bottles of this liquid gold. After several phone calls my cousin and I headed out to an LCBO (thats the government run liquor store in Toronto for those that are unfamiliar) to buy a bottle or two. Now this stuff is made in small quantities, and the bottle size is small at 375ml. Its also not cheap at $40+ a bottle. But to me its worth every penny.
Ice Cider is a great pairing with any dessert that you would enjoy apples with. It lends itself well to maple desserts, such as Montreal's Pudding Chomeur. Hopefully one day it will become more well known and imported into the United States. Until then, I guess you will have to travel to get a taste. Its worth the trip.
