Producers of Canadian ice-cider, in south-eastern Quebec, have formulated their own seal of authenticity to help consumers understand difference between genuine ice-cider and knock offs.

The product is made from fermented apples whose sugars have been concentrated by freezing temperatures. A seal affixed to the bottle contains a group of letters; the first two represent the name of the producer, the next four numbers indicate the date of juice extraction and the start of fermentation and the last two letters represent the name of the vintner.

Cider houses that use the symbol must use apples that have been exposed to cold temperatures naturally, as opposed to those placed in a freezer; also no sugar can be added.