Sidra
Cider
Cider production is largely confined to the north of Spain in particular the regions of Asturias and the Basque Country. Asturian cider, which accounts for over 80% of production, uses only indigenous apples and is a very carefully regulated process.
The end product is a refreshing natural, dry cider which is best drunk when served in the traditional manner by a skilled “escanciador” (cider server).
They will pour the cider from above their head into a wide-bottomed glass almost without spilling a drop, thus aerating it before drinking which should be done immediately.