🇪🇸 Spain · Drinks
Sidra Asturiana (Asturian Cider)
By eatmundo · July 7, 2026
Sidra Asturiana is more than just a drink; it's a cultural icon from the region of Asturias. This natural, unfiltered apple cider is famously served using a unique pouring technique called 'escanciado,' which aerates the cider to bring out its full flavor and effervescence, making each sip a vibrant experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Start with a well-chilled bottle of Asturian natural cider, ideally stored at 10-12°C (50-54°F). Position yourself with the bottle held high in one hand, at arm's length above your head, and a wide glass (the 'vaso de sidra') held low in the other, close to your knee.
- 2
Aim the stream of cider from the bottle into the glass from a significant height – this is the 'escanciado' technique. The goal is to create a thin, sharp stream that hits the glass at an angle, aerating the cider intensely as it falls. This is crucial for its flavor.
- 3
Pour only a small amount, typically 30-50 ml (about one finger's worth), into the glass. This small portion is called 'culín' or 'pegue.' The cider will produce a natural foam (el 'pegue') and release its aromas as it makes contact with the air.
- 4
Once poured, drink the 'culín' immediately in one or two gulps. The effervescence and flavors are fleeting, so prompt consumption is key to experiencing the cider at its peak. Don't let it sit and go flat!
- 5
After drinking, leave a small amount of liquid at the bottom of the glass. This is traditionally poured onto the ground (or into a designated receptacle) to clean the rim for the next 'culín' or the next person, ensuring hygienic sharing.
- 6
Repeat the escanciado process for each new 'culín' you or your companions wish to drink. This continuous high-pour and quick consumption ritual is central to the Asturian cider experience, enhancing both flavor and camaraderie.
- 7
Observe the characteristic cloudy appearance of natural Asturian cider; this is due to it being unfiltered, retaining yeast and apple particles that contribute to its unique taste. Don't mistake it for being spoiled; it's a sign of authenticity.
- 8
Enjoy the fresh, tart, slightly acidic taste with subtle apple notes and a refreshing finish. Sidra Asturiana is meant to be savored in a social setting, making it perfect for sharing among friends and family.
Frequently Asked Questions
Why is Asturian cider poured from such a height (escanciado)?+
The high pour, or 'escanciado,' is essential for aerating the natural, still cider. It creates a burst of natural effervescence and releases the complex aromas and flavors of the cider, making each small serving vibrant and refreshing.
What is a 'culín' and why is it consumed so quickly?+
A 'culín' is the small, single serving (around 30-50 ml) poured at a time. It's consumed quickly because the aeration and effervescence are very transient, and the cider's peak flavor and freshness diminish rapidly once poured.
Should Asturian cider be chilled?+
Yes, Asturian natural cider should be chilled, ideally to a temperature between 10-12°C (50-54°F). This temperature allows its complex flavors to be appreciated without being overly cold or losing its crispness.
Is Asturian cider sweet or dry?+
Asturian natural cider is typically very dry, with a distinct tartness and acidity. It is not sweet like many commercial ciders, and its flavor profile is often described as earthy and slightly bitter, reflecting its natural fermentation.
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