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Cider: Much More Than Just a Drink for Asturias

Writer's picture: AlexAlex

Updated: Nov 4, 2024

Cider is much more than just a simple drink for the people of Asturias; it is part of their culture, a ritual, a symbol of togetherness and hospitality. This ancient beverage is deeply rooted in Asturias, where it has become a true national treasure. Let’s explore the history, traditions, and unique qualities of cider that make it one-of-a-kind in the world.

botellas de sidra

The Origin of the Cider Tradition

The history of cider dates back to ancient times. It is believed that the tradition of making cider began with the ancient Celts and Romans, who cultivated apples and produced the first versions of this drink. Knowledge of apple cultivation and fermentation was preserved and passed down from generation to generation, even as most of Spain came under Arab influence, which only strengthened Asturias's uniqueness as a region with its own traditions and culture. By the 18th century, cider had already become a true symbol of Asturias and one of the most popular drinks in the region.


Why Did This Tradition Take Root Specifically in Asturias?

Asturias is a region rich in apples, with an ideal climate for their cultivation: moderate temperatures, frequent rainfall, and fertile soil, all of which allow apples to grow large and juicy. Thanks to these conditions, cider became an accessible and popular drink enjoyed by all social classes.


Additionally, Asturians are known for their strong attachment to traditions. Cider not only maintained its popularity but also became a symbol of regional identity. It accompanies all important events, from family meals to large celebrations, like Cider Day, which is celebrated annually in many cities across Asturias.


Why Is Cider Poured from a Height?

One of the best-known characteristics of Asturian cider is the “escanciado,” the process of pouring cider from a considerable height. To do this, the glass is tilted while the cider bottle is raised to about a meter above. This creates the “foam effect” or “escalante” — a fine layer of bubbles that forms as the drink hits the glass.


sidra tradicion

This ritual has several reasons:

  • Oxygenation: Pouring cider from a height helps the beverage become oxygenated, which enhances its aroma and flavor.

  • Sediment removal: Traditional cider varieties may contain sediment, and pouring from a height helps prevent these particles from ending up in the glass.

  • Social connection: The process of pouring cider from above is a true art, practiced by expert "escanciadores" who are specially trained in this tradition. Sharing cider in this way brings people together, turning the act of drinking into a genuine social ritual.


Main Apple-Growing and Cider-Producing Regions


  • Asturias — the cider capital of Spain

Asturias produces over 80% of all cider in Spain. Some of the most notable regions include Navia, Villaviciosa, Siero, and Gijón. Thanks to its mild climate and fertile soil, these areas are ideal for growing various apple varieties, such as "Raxao," "Regona," and "Blanquina," which have become the foundation of Asturian cider.

The town of Villaviciosa, known as the “apple capital,” is home to numerous cider houses where visitors can taste cider straight from the barrel. Gijón also hosts the Cider Museum, which attracts thousands of tourists every year eager to learn more about this traditional drink.


  • Cantabria

Cantabria, located near Asturias, is famous for its long-standing cider-making culture. One of the most popular places is the area around Santander, where fertile apple orchards flourish. Here, the cider generally has a milder flavor than Asturian cider, due to differences in apple varieties and climatic conditions.


  • Basque Country

The Basques also have a long tradition of cider-making, which they call “sagardo.” The main apple-growing regions are Gipuzkoa and Navarre, where cider is made following ancient recipes. One unique ritual is the "txotx" — the opening of large oak barrels from which cider is poured into large glasses directly in front of diners. In local cider houses, especially during the winter, special dinners feature cider flowing directly from the barrels and are served alongside Basque dishes.


  • Galicia

Known for its vineyards and white wines, Galicia also produces cider, though it is less renowned than the ciders of Asturias or the Basque Country. Here, cider often has a more acidic taste, which complements the region’s cuisine. The main apple-growing areas are Lugo and La Coruña, where local apple varieties give the drink a unique aromatic character.


Interesting Facts about Modern Cider Production


  • Native apple varieties: Asturian cider is made exclusively with local apples, and there are over 200 varieties, carefully selected for their acidity, bitterness, and sweetness. These varieties are cultivated in conditions that allow them to retain all their beneficial properties and aromas.

  • Small cider houses and family businesses: Many cider houses in Asturias and elsewhere remain family-run, where cider-making secrets are passed down from generation to generation. These small producers strive to preserve traditional methods, using minimal modern technology.

  • Cider festivals: Every year, Asturias hosts several festivals dedicated to cider, the most famous being the “Fiesta de la Sidra Natural” in Gijón. At this festival, visitors can witness the entire cider-making process, from apple harvesting to bottling, and taste the best varieties.


fiesta de sidra gijon

Interesting Facts about Asturian Cider

  • Unique Flavor: Asturian cider has a slightly acidic taste, setting it apart from the sweeter ciders of other countries like France or the United Kingdom. This flavor is achieved thanks to the use of local apple varieties that naturally retain their acidity.

  • A "Glass for One": In Asturian tradition, the cider glass is passed from one person to the next. It’s typically drunk in small quantities — just one “culín” per person — after which the glass is handed to the next in line.

  • Pouring Out the Remainder: After drinking, the remaining cider is often poured onto the ground. This symbolizes respect for the land that produces the apples and is also a way to rinse the glass for the next round.


How is Asturian Cider Made?

The process of making cider in Asturias is simple but has unique characteristics. Apples are harvested in the fall, washed, and then pressed in special mills. The apple juice is fermented for several months in oak barrels. Afterward, the cider is bottled, preserving its natural fermentation and acidity. Asturian cider is unfiltered, giving it a cloudy appearance and rustic character.


Cider in Asturian Culture and Economy

Cider is economically significant for Asturias. Many small cider houses in the region produce this authentic drink, often following family recipes. Local farmers have a steady market for their apples, and tourists enjoy visiting the cider houses to see the production process and, of course, taste the fresh cider.

Cider is also a fundamental part of the region’s cultural life. The Cider Festival, held in Gijón, brings together thousands of people from across Spain and other countries, who come to taste the best cider and witness the skill of the escanciadores.


Fun Facts about Cider

  • Asturians are Spain's biggest cider consumers: More than 80% of the country’s cider is produced and consumed in Asturias.

  • Official Recognition: Asturian cider has Protected Designation of Origin (PDO) status, meaning it can only be produced in Asturias using local apples.

  • Interesting Statistics: Over 50 million liters of cider are consumed annually in Asturias.


Conclusion

Cider is much more than a drink in Asturias; it’s part of the region’s cultural identity, a ritual, and a way of life. Thanks to its unique production process and the tradition of pouring it from a height, cider has become a symbol of Asturian hospitality, unity, and love for their land.

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