A sensory tour of the world of cider
The Cider Route is an initiative uniting various regions with a shared goal: to preserve and promote cider and its related culture globally. On this culinary journey, visitors can explore the artisanal production process, sample the products, and experience local traditions, celebrations, and activities. More than just a route, it is a living experience that promotes a sustainable and cultural approach to food and wine-based tourism.
The founding partners of this project are the Maceira e Sidra Association of A Estrada (Galicia), the Sagardun Consortium (Basque Country), and Sidraturismo Asturias (Asturias). These representative entities from each region share a common goal: to promote a distinctive beverage – cider -that is alive with tradition, tells the story of its land, and preserves the distinctive features of each region.
In Asturias, cider is more than just a drink; it is a way of understanding life. It is so prevalent in the region’s daily life that its cider culture has been recognised as Intangible Cultural Heritage of Humanity. What makes it unique is a series of traditions that are only practised in this region: from the pouring of the cider – known as escanciar and consisting of the characteristic gesture of raising the arm and letting the cider fall into the glass from a height so that it “breaks” – to the espichas, popular festivals held in cider mills or cider bars, or the amagüestos, autumn celebrations where sweet cider and chestnuts are served. There are also chigres, as traditional Asturian cider houses are called, always full of life and conversation.
All of this is accompanied by a rich, unique vocabulary that preserves a tradition passed down from generation to generation. Cider, under the Sidra de Asturias PDO, is produced naturally using local apples and traditional methods, in a landscape that forms an integral part of its identity.
Visitors to Asturias experience an authentic and vibrant cider-making culture that is deeply embedded in the identity of its people.
Promoting Galician apples and cider
Most people are not aware of the production and consumption of cider in Galicia. Cider was the traditional beverage of Galicia, as clearly recorded in the limited but compelling literature on the subject.
Cider has remained a popular drink to this day, particularly in non-wine-producing areas such as the inland region of A Estrada (Pontevedra).
Galicia is a land of plenty, and despite the ruggedness of the countryside and adverse weather conditions, nature rewards us generously each spring when everything blooms and bears fruit.
The focus is on traditional, artisanal methods of production, while ensuring all the benefits of industrial quality.
Galician cider is linked to two concepts: It is terra (land) and orixe (origin). We are mostly small-scale producers, because this gives us the freedom to create, innovate, and reinvent.
We recognise the market’s need for local fruit production in the pursuit of authentic flavours, and we are optimistic about the Galician agri-food revolution, as it is full of stakeholders who uphold three unwavering values: enthusiasm, conviction, and perseverance.
Apples, a symbol of health and longevity, are the quintessential fruit of the Basque cider region, where everything is connected to cider: history, culture, economy, customs, lifestyles, rituals, and more.
Now you can explore this magnificent heritage and share it with us. Come and discover our festivals, beaches, cities, museums, cuisine, mountains, traditions…
Discover our secrets by learning the magic words of our ancient Basque language, which resonates strongly in the heart of the cider region.
Come and experience the human side of our cider country. Txotx!