Spanish cider is the pride of many communities all over Spain and is one of the country’s highest quality craft products. For some it is an alternative to cava at Christmas or the perfect birthday treat, and for others sidra is an authentic delicacy to enjoy with friends and with a good gastronomic route.
Cider is a drink with a lot of history, being consumed by ancient Hebrews and Egyptians, and Spain carries on this tradition with a special selection of rich, tart, sparkling and flat ciders. So that you can try them all (or almost all), we have prepared a trail with some of the areas where you can enjoy the best cider in Spain.
So, breathe in the smell of apples and start practising your pouring from above your head in the traditional ‘escanciar’ way in Spain with this guide to cider tourism in Spain:
1. The cider region in Asturias
The Comarca de la Sidra is a protected area made up of six municipalities in the centre-east of Asturias, in northern Spain, situated between the sea and the mountains, which has cider as the common thread of its history and traditions. These six towns – Bimenes, Cabranes, Colunga, Nava, Sariegu and Villaviciosa – have obtained the Denomination of Origin for Asturian Cider for their excellence in the cider-making process.
Take a trip to the area and be sure not to miss any of the organised visits where you can admire the cultivation of apples in the pumaradas orchards, appreciate the traditional methods and get to know the technological improvements applied in the process. Finally, you can’t leave the area without visiting a few traditional llagares (cider cellars) and the Museum of Cider in Nava.
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2. Astigarraga in Gipuzkoa
The local elders in the Basque Country talk about cider as the secret why the Basques were the best sailors you could have on a boat. For this reason, the culture and rituals surrounding cider and cider houses in Euskadi have lasted generation after generation.
Today, more than 12 million litres of cider are produced in the whole Basque Country every year and the town of Astigarraga in Gipuzkoa stands out as the Basque cider capital. If you want to take a gastronomic tour, don’t hesitate to go through Astigarraga, but remember to visit the towns of Urnieta, Ursubil and Hernani too. The region has an infinite number of cider houses with set menus of the tastiest hearty food and delicious cider filling your glass straight from enormous 8-foot barrels and patrons shouting “txotx!” every time they want to refill their glass. Drinking cider in the Basque Country is an experience you will never forget.
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3. The cider region in Cantabria
The cider in Cantabria is best in the privileged enclave of the Comarca de Liébana and its capital Potes. In this area, cider was used as a method of payment in the Middle Ages but its production was interrupted in the middle of the 19th century as it became more profitable to convert the orchards into pasture land.
Today the production within the region is anecdotal compared to the figures of Asturias and Basque Country, but some local brands are receiving awards and there are some exciting cider-related initiatives starting up like the Cider Fair. Many lovers of this sparkling drink prefer Cantabrian cider, because it is halfway between the acidity of Basque cider and the sweetness of Asturian cider.
Be sure to visit the region of Liébana and other areas where you can enjoy spectacular cider, like Torrelavega, Santillana del Mar, Cabezón de la Sal and Castro Urdiales.
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4. Chantada in Lugo
Almost half of the apples produced in the 4 Galician provinces end up in Chantada, in Lugo, for the production of cider. In recent years, there has been a growth in sales and the cider sector in Galicia looks set to have a much greater role on the national stage.
In Chantada, the biggest Galician brand of cider is Maeloc (belonging to the owners of the famous beer Estrella Galicia), which last year produced 10 million litres of cider. This factory also processes ciders with pears, strawberries and blackberries, making it unique in Spain. When in Galicia, be sure to go on a gastronomic route accompanied by a local cider.
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