VICTORIA, BC — “The apples from this orchard are what you’re tasting right now,” remarked Sea Cider Farm owner Kristen Needham as she poured cider into a glass.

Every autumn, Sea Cider Farm & Cider House in Victoria, B.C. engages in apple alchemy, converting the tart fruits from their orchard into something remarkable.

“Cider apple varieties are notably different from the apples we typically eat straight from the tree. Many of the best cider varieties are actually not suitable for eating,” noted Evening’s Saint Bryan while enjoying a tasting session with Needham.

“That’s right. They’re truly awful, practically inedible. But they create outstanding cider!” Needham chuckled.

Needham’s family-owned farm overlooking the Salish Sea has been cultivating a variety of organic apples and transforming them into cider since 2004.

“Our journey began with a vision to shift the way people perceive cider,” she explained.

Sea Cider produces numerous types of ciders, including a non-alcoholic Temperance Series, as well as a special blend crafted from the surplus apples donated by the community every autumn, which she affectionately refers to as her “Crowdsourced Cider.” The arrival of a spicy limited edition known as Witches Broom in bottles signals the onset of fall, according to head cider maker Molly Crandles.

“Witches Broom is our beloved seasonal release for autumn,” Crandles stated. “It features notes of cinnamon, nutmeg, allspice, and ginger.”

The fermentation tanks are regarded as part of the farm family, each named after the people involved in crafting the cider. Sea Cider also provides behind-the-scenes tours and hosts a café featuring a seasonal menu with gluten-free options, all dishes skillfully designed to complement the cider.

There are numerous reasons to settle in and raise a glass to the effort these apples contribute every autumn.

Another remarkable destination in Victoria for unique beverages is Macaloney’s Island Distillery, renowned for creating the world’s first sugar kelp-infused whiskey.

The peat is sourced from Washington state, while the seaweed is gathered from the pristine waters of British Columbia, then roasted and infused into the whiskey. This Sugar Kelp Infused Peated Whiskey is so popular that it often sells out rapidly, leaving the shelves empty shortly after it is bottled. However, if you visit for a tasting and tour, you may have the chance to enjoy a sample of this ocean-inspired spirit.

Sponsored by Destination Greater Victoria.

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