Cider/Sidra

Spanish cider (sidra) is a traditional drink produced primarily in the northern regions of Spain, particularly Asturias and the Basque Country, as well as Cantabria and Galicia.

Dating back to at least the 1st century, sidra production is part of a rich cultural tradition in northern Spain. Native apple varieties are harvested in early autumn and fermented for several months, often using their natural yeasts. With no added sugar, Spanish ciders are typically dry, tart, and crisp. They can be naturally cloudy and may contain some sediment.

Although sidra is produced throughout northern Spain, the majority of Spanish cider production comes from Asturias, followed by the Basque Country, the second-largest cider-producing region in Spain.

In Spain, sidra is traditionally served in specially designed, thin glasses. It is poured from several feet above the glass, a technique known as escanciado, which aerates the cider and helps release its aromas and natural effervescence.